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I am doing a Grade 12 physical science project and I want to research why the following tips to prevent crying when cutting onions work:
- put an unburnt match between your teeth with the phosphorous end sticking outwards.
- stick your tongue out
- chew bubblegum while chopping the onions.
I have personally tried all the above and they are true, but unfortunately I have been unable to find out the chemistry behind the reason why this tips actually work.
I would appreciate any assistance what so ever.
THANK YOU
reasons to why tips on how to prevent crying when cutting on
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robinbentele
- Posts: 3
- Joined: Sat Jul 16, 2005 11:23 am
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deleted-71490
- Former Expert
- Posts: 154
- Joined: Fri Nov 19, 2004 8:55 am
robinbebtele:
This will explain the tear response.
http://www.aarpmagazine.org/food/Articl ... tears.html
Stop crying when you cut onions
We've all heard dozens of Stupid Onion Tricks to eliminate the tears. Some say cut off the stem end before the root end. Others say let the water run in the sink, or fill the sink, and dice your onion underwater. (And then round up the wandering pieces with a butterfly net.) Oh, and if you wear contact lenses, either put them in or take them out. I don't know where those ideas came from, but as a chemist I can't think of any reason why they should work. And in fact, they don't.Let's analyze the problem scientifically. The lachrymator, or tear gas, in onion vapors is a chemical called thiopropanal S-oxide or propanethial S-oxide. It does not exist in onions as such, but is formed when the onion is cut—which breaks open its cells and releases two previously isolated chemicals that react with each other to form the irritating gas.
We can't prevent those two chemicals from reacting when the onion is cut, but we can certainly slow down the reaction. Lower temperatures slow down all chemical reactions. So try refrigerating your onion for a few hours before cutting it, and it won't be as potent a tearjerker.
The burnt match probably acts as an absorbant (charcoal) for some of the onion volatiles.
Sticking your tongue out exposes many taste buds that react rather than your eyes.
The gum no doubt absorbs some onion volatiles also.
Matt Mulanax
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This will explain the tear response.
http://www.aarpmagazine.org/food/Articl ... tears.html
Stop crying when you cut onions
We've all heard dozens of Stupid Onion Tricks to eliminate the tears. Some say cut off the stem end before the root end. Others say let the water run in the sink, or fill the sink, and dice your onion underwater. (And then round up the wandering pieces with a butterfly net.) Oh, and if you wear contact lenses, either put them in or take them out. I don't know where those ideas came from, but as a chemist I can't think of any reason why they should work. And in fact, they don't.Let's analyze the problem scientifically. The lachrymator, or tear gas, in onion vapors is a chemical called thiopropanal S-oxide or propanethial S-oxide. It does not exist in onions as such, but is formed when the onion is cut—which breaks open its cells and releases two previously isolated chemicals that react with each other to form the irritating gas.
We can't prevent those two chemicals from reacting when the onion is cut, but we can certainly slow down the reaction. Lower temperatures slow down all chemical reactions. So try refrigerating your onion for a few hours before cutting it, and it won't be as potent a tearjerker.
The burnt match probably acts as an absorbant (charcoal) for some of the onion volatiles.
Sticking your tongue out exposes many taste buds that react rather than your eyes.
The gum no doubt absorbs some onion volatiles also.
Matt Mulanax
Back to top