FACTS AND FUN ABOUT CHEMISTRY

         WHY ONIONS MAKE YOU  CRY!

When you slice into an onion, it unleashes a compound known as syn-propanethial-S-oxide. This chemical, rooted in sulfur, has a knack for making our eyes well up. The onion's cells take a hit during the chopping process, releasing enzymes with the somewhat fancy name - alliinases. These enzymes get to work breaking down amino acid sulfoxides, naturally present in the onion cells, into sulfenic acids.

These sulfenic acids then decide to do a little rearranging, transforming into syn-propanethial-S-oxide. This gas is a bit of a troublemaker - volatile and all too eager to find its way to your eyes. Once there, it partners with your tears, creating sulfuric acid. The presence of sulfuric acid triggers your eyes to kick into high gear, producing more tears in a bid to protect themselves, hence the tearing up.

Now, to dial down the waterworks when you're chopping onions, consider these human-friendly tips:

Chill the Onion: Pop that onion in the fridge before slicing. Cold onions tend to release fewer tear-inducing irritants.

Opt for a Sharp Knife: Choose a well-honed blade. A sharp knife is kinder to onion cells, releasing fewer of those pesky irritants.

Chop under a Faucet's Flow: Position yourself under running water while chopping. It helps wash away the irritants before they have a chance to reach your eyes.

Master Your Cutting Technique: Go for a smooth, deliberate cutting motion. It might just minimize the release of those eye-irritating substances.

Let the Kitchen Breathe: Ensure your kitchen is well-ventilated. This helps disperse the irritants, reducing their concentration in the air.

Don Eye Protection: If all else fails, consider donning goggles or onion-cutting glasses. They act as a barrier, keeping those irritants at bay.

Give these tricks a go, and find the one that works best for you in taming the tear-jerking effect of chopping onions. Happy slicing!