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A chemical in onions that's released into the air when they're cut, that makes people cry why?. The chemical is an irritant, and human's natural response is to produce tears to keep it from hurting our eyes. Generally, this is what happens, slicing through an onion breaks open a number of onion cells Some of these cells have enzymes inside of them, and when they are sliced open, the enzymes escape. The enzymes called allinases, then decompose, some of the other substances that have escaped from sliced cells. Some of these substances, amino acid sulfoxides form unstable sulfenic acids, specifically 1-propenesulfenic acid, which then quickly rearrange themselves into a volatile gas called syn-propanethiol S-oxide
The gas reaches people's eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in the eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected.
-Any of various compounds that contain a sulfinyl group are known as sulfoxides.
sulfoxides are divalent radical =SO.
It is also an organic compound intermediate between a sulfide and a sulfone.
1. syn-propanethiol S-oxide
WAYS OF ILLIMINATING CRYING WHEN CUTTING AN ONION
1. Use a sharp knife when cutting onion-The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing and thus, fewer enzymes are released.
2. Chill your onions in the freezer before cutting them. This reduces the amount of the acid enzyme released into the air.
3. cut the onion under water,cut the onion near running water or a cloud of steam (from a kettle or pan of water and breathe through your mouth (to draw the gas over your wet tongue) or stick your tongue out. All these steps provide the moist environment for the gas to be absorbed
The gas reaches people's eyes and reacts with the water that keeps them moist. This changes the chemical's form again, producing, among other things, a mild sulfuric acid, which irritates the eyes. The nerve endings in the eyes are very sensitive and so they pick up on this irritation (this is why our eyes sting when we slice onions). The brain reacts by telling your tear ducts to produce more water, to dilute the irritating acid so the eyes are protected.
-Any of various compounds that contain a sulfinyl group are known as sulfoxides.
sulfoxides are divalent radical =SO.
It is also an organic compound intermediate between a sulfide and a sulfone.
1. syn-propanethiol S-oxide
- CHEMICAL FORMULA; C3H6OS
- STRUCTURAL FORMULA
- MOLAR MASS; 3 X 12.01 + 6 X 1.008 + 16.00 + 32..06
= 90.14g/mol
mino acid
WAYS OF ILLIMINATING CRYING WHEN CUTTING AN ONION
1. Use a sharp knife when cutting onion-The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing and thus, fewer enzymes are released.
2. Chill your onions in the freezer before cutting them. This reduces the amount of the acid enzyme released into the air.
3. cut the onion under water,cut the onion near running water or a cloud of steam (from a kettle or pan of water and breathe through your mouth (to draw the gas over your wet tongue) or stick your tongue out. All these steps provide the moist environment for the gas to be absorbed
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