Why Do You Cry When Chopping Onions?
Crying when chopping onions is a phenomenon that has been experienced by countless cooks around the world. Crying when chopping onions has a number of explanations, from the unique chemical makeup of an onion to its cultural significance, making it an interesting and complex issue to consider.
Firstly, it is important to look at the chemical makeup of an onion. An onion is composed mainly of water and a variety of sulphur compounds. When an onion is cut into, the cell walls, which retain water and the sulphur compounds, are broken up which causes the liquids to mix together. When this occurs, the combination of the sulphur compounds and the enzymes create a gas known as syn-propanethial-S-oxide. This gas is corrosive and travels up to the eyes, irritating them and resulting in tears.
Onions also have a particular structural makeup which amplifies the intense smell of the sulphur-based chemicals when the cell walls are broken; this is known as the 'volatilization' process. This process works by releasing small droplets of volatile sulphur-based compounds into the air, these droplets travel up the nose of the user, causing a burning sensation and resulting in tears.
Finally, onions can also have cultural importance, depending on the region. In places like India where onions are used heavily in cooking, they have been linked to prosperity and good luck. As such, chopping onions could cause sentimental tears associated with it as an important symbol in their culture.
When considering why one cries when chopping onions, it is important to take into account the unique chemical makeup of an onion, the Volatilization process, and cultural significance the onion may have. Ultimately, chopping onions can lead to tears for a few reasons, but ultimately it seems to be an experience shared by many people.
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