Onions are the third largest vegetable industry. Whether chopped, or deep-fried onions find their place in everything from omelettes to soups. Chopping onions often results in tears and runny nose.
The tears you shed while chopping onions are not due to any emotion. They are shedding tears of anxiety.
When you cut onions, there is a complex chemical reaction. This results in the release of propanethial S-oxide, an irritating gland that releases tears. In 2002, it was reported that, when cut, onions were lachrymatory-factor synthase. Releases an enzyme called This enzyme converts the sulfoxides in onions into sulfonic acid.
Sulfonic acid is automatically converted back to Propanethial S-oxide, which goes into your eye through the air and causes itching in your glands. But like onions, your eyes They are also equipped with defensive mechanisms aimed at protecting them from harm. When the nerves in each eye detect the lysometry agent, they produce tears to get it out.
Does the type of onion matter?
There are many different types of onions that produce some tears. Onions that cause the most severe chemical reactions contain compounds containing a lot of sulfur. These include yellow, red and white onions. Sweet varieties, such as green onions, are low in sulfur, which causes less tears in most people.
Through genetic modification, crop scientists have also developed a trust for tear-free onion varieties. Although not yet widely manufactured, you can find tear-free onions in certain markets called Sunions.