Have you ever cried while chopping onions? It’s a common experience, but there’s actually a fascinating scientific reason behind it. Onions aren’t trying to make you sad, they’re just trying to survive!
The Onion’s Secret Weapon
Onions contain special compounds called amino acid sulfoxides. When you cut into an onion, you disrupt its cells, releasing these sulfoxides. But that’s not all! Enzymes inside the onion also get released and they react with the sulfoxides, creating a gas called syn-propanethial-S-oxide. This gas is the culprit behind your tears.
A Gassy Defense Mechanism
From an evolutionary standpoint, this gas is the onion’s weapon. By releasing it when damaged, onions deter animals from munching on them. The gas is unpleasant and irritating, making the onion a less desirable snack.
Tears to the Rescue!
So how do our bodies react to this onion gas? When it reaches the moist membranes of our eyes, it creates a stinging sensation. This triggers our tear glands to go into overdrive, producing tears that wash away the irritating gas and protect our eyes.
So Next Time You Cry…
The next time you find yourself tearing up while chopping onions, remember it’s not sadness, it’s science! Your body is simply protecting your eyes from the onion’s clever defense mechanism.
