The Science Behind Why Onions Make You Cry Earth Correspondent. august 23, 2017. wikimedia commons. onions are one of humanity’s oldest friends—providing sustenance (and tears) for at least 5,000 years. it wasn't until the last couple. Today’s video of the day comes thanks to the american chemical society’s reactions series and features a look at why simply chopping onions in the kitchen makes you cry. it turns out that when you cut into an onion, you break open individual onion cells that release enzymes and amino acid sulfoxides. this forms sulfenic acid, which then.
Why Do Onions Make You Cry Science The Young Scientist You When an onion is sliced open, it releases a pesky molecule known as a lachrymatory factor. when it hits your eyes, it’s all over. your lachrymal glands start churning out tears. scientists long. When you cut an onion, you break open cell after cell, releasing their liquidy contents. previously separated enzymes meet the sulfur rich amino acids and form unstable sulfenic acids, which then rearrange into a chemical known as syn propanethial s oxide. this sneaky chemical is volatile, meaning it easily vaporizes, and causes a burning. American chemical society. (2017, august 2). the nitty gritty behind how onions make you cry. sciencedaily. retrieved september 8, 2024 from sciencedaily releases 2017 08. When we cut onions, two substances combine in a chemical reaction, releasing a gas that causes us to cry, similar to that of tear gas. karsten moran for the new york times. trying to figure out.
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