First, What are Onions?
Onions or bulb onions are vegetables and the most widely cultivated species of the genus Allium.
These things are cultivated and consumed around the globe. They can be eaten raw and but usually served cooked. The onion has a strong taste and a sharp, piquant flavor.
But the big question is why does it make us cry when chopping it? The big reason it makes us cry because it has unstable chemicals. Onions produce a chemical irritant known as syn-propanethial-S-oxide. It excites the eyes’ lachrymal glands so they release tears. Scientists used to blame the enzyme allinase for the volatility of substances in a cut onion.
A study from Japan, ascertains that lachrymatory-factory synthase is the perpetrator. Lachrymatory-factory synthase was a previously undiscovered enzyme at that time.
The process goes as when Lachrymatory-factor synthase is released into the air when we cut an onion. The synthase enzyme converts the amino acids sulfoxides of the onion into sulfenic acid. The unstable sulfenic acid rearranges itself into syn-ropathenial-S-oxide. Syn-propathenial-S-oxide gets into the air and comes in contact with our eyes. The lachrymal glands become irritated and produce the tears.
Delhi is a crowded city. There are very few rich people who travel by their own vehicles. The majority of the people cannot afford to hire a taxi or a three-wheeler.