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Why onions make us cry
by: Dr Noushin Moradi
First Published:
28 Jan 2004 / 8 Bahman 1382
 Onions
come in many varieties and three main colors, yellow, white and red.
They are rich in nutrients including vitamins B and C, protein,
calcium and iron. Onions are low in sodium and are fat-free.
Onions
add flavor to your meals and they have nutritional value. But why do
these very useful plants make you cry when you slice them?
It is not the
strong odor of the onion that makes us cry, but the substances that the onion
releases when we cut this member of the lily family.
The onion
contains some substances which contain sulfur. Sulfur is an irritant
to both our noses and to our eyes. Cutting an onion releases these
sulfur compounds. When these sulfur compounds come in
contact with the water in our eyes, they
produces sulfuric acid.
Sulfuric acid
irritates the eyes. In response to
this acid, our eyes automatically blink, and produce tears which
wash the eye and flush out the acid.
An automatic
reaction many people show is to rub their eyes with their hands, which
often
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makes the situation worse, because our
hands are covered with the sulfur compounds from cutting the onion,
which we then rub directly into our eyes.
The only remedy
for this problem is to boil the onion, not to slice it or cut it up,
which is not very practical. Some people suggest putting the onion in
the fridge or the freezer for a few minutes because the cold decreases
the speed of the chemical reaction. Another tip is to slice the area
around the root of the onion last. Why? Because there are more sulfur
compounds in the onion root.
The good news is
that a new onion which doesn't make you cry when you are peeling it is
now available.
The new kind of
onion, called Supasweet onions, has been developed by British farmers.
It is said to be so mild that it can be eaten like an apple. Supasweet onions have been on sale in Tesco
supermarkets around England since August, 2003. The onion has a
pale, thin skin, is easy to peel and quick to prepare.
Supasweet onions
are not genetically modified. Their secret is that they have been
specially grown in low-sulphur soils!
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Sources:
www.coolquiz.com ,
www.americanchemistry.com/chemmag.nsf/
Did you find the
article interesting? Do you know any other tips about chopping onions?
Why don't you "Make a Comment"? |
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چرا
پياز آب به چشم ميآورد
مقالهاي از:
دكتر نوشين مرادي
يكي داستان است پر آب چشم! پياز به غذاي ما طعم ميدهد و پر
است از ويتامين و ديگر مواد مفيد، ولي كيست كه پياز به چشمانش آب نياورده
باشد. مقاله حاضر مكانيسم اين پديده را توضيح ميدهد و راهحلهايي نيز
ارائه ميكند. در پايان خبري خوش در باره نوع جديدي از پياز...
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