Lachrymatory-factor synthase is released into the air when we cut an onion. The synthase enzyme converts the sulfoxides (amino acids) of the onion into sulfenic acid. The unstable sulfenic acid rearranges itself into syn-ropanethial-S-oxide. Syn-propanethial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produces the tears!
When onions are cut, they release a compound called syn-propanethial-S-oxide. This compound triggers a reaction in our eyes, causing tear glands to produce tears as a defense mechanism to flush out irritants. The tears help to protect the eye from the irritating fumes released by the onion.
Onions make you cry because they release a gas called syn-propanethial-S-oxide when cut, which irritates the eyes and triggers tears as a natural defense mechanism.
Onions contain sulfur compounds (which also give them their characteristic smell). The compounds are gases and are released when onions are cut. These gases react with the water in the tears in the eyes to form other acidic compounds which irritate the eye and cause crying.
You cry.Your tears will fall on the onion and it will look like the onion was sweating.
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No. There is no research that says that cutting onions is good for your eyes. Cutting onions releases thiopropanol sulfoxide which, when it hits your eyes, creates a small amount of sulfuric acid. This is why your eyes burn and you cry when you cut onions.
Stating the problem usually calls for asking Why? or How?. Observation: My eyes water when I cut onions. State the problem: Why do my eyes water when I cut onions?
Sulfur. Bulb roots with higher sulfur content cause you to tear up. When cutting the bulbs, it releases the sulfur in a gaseous form. Gaseous sulfur seaks water and the most convenient/noticable place it finds it is in the very sensative tissue of your eyes. Sulfur While both onions and garlic have sulfur in them, in the onions there is more moisture which helps the sulfur (in the form of sulfuric acid) reach your eyes. Since garlic is smaller and usually not as juicy its sulfur doesn't make it to your eyes as easily.
The acidic chemicals in the onion are released when slicing through its tissue, rise in the air along with heat and irritate your eyes by being absorbed through the cornea. Use a fan to blow the molecules away from your eyes to avoid irritation. Onions produce the chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion.
The fumes from the onions iritate the eyes and tears start to flow in order to wash out the iritant.
Onions
Onions produce the chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the instability of substances in a cut onion. Recent studies from Japan, however, proved that lachrymatory-factor synthase, (a previously undiscovered enzyme) is the culprit (Imani et al, 2002).