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@ykme_40: 😽😽👀 #fyp #blowthisup

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Wednesday 04 November 2026 03:24:42 GMT
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ពូពិតជាល្អមែន 😂 រឿង ជាងភ្លើងជួបខ្មោច ភាគ ៣
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🧅 How can an onion make you cry without even touching your eyes? Every slice starts a tiny chemical chain reaction. Swipe through the album to follow the science! 1️⃣ Why do onions make us cry? Cutting an onion produces an airborne irritant. When it reaches your eyes, it can trigger stinging and tears. 2️⃣ Cutting breaks cells Onions are made of microscopic plant cells. Your knife damages those cells, allowing enzymes and sulfur-containing compounds that were kept apart to mix. 3️⃣ A chemical chain reaction Enzymes are proteins that speed up chemical reactions. An enzyme called alliinase helps form a short-lived intermediate—a stepping stone in the reaction. Another enzyme, lachrymatory factor synthase (LFS), converts it into the tear-triggering compound. (pmc.ncbi.nlm.nih.gov) 4️⃣ The irritant travels through air That compound is called syn-propanethial S-oxide, also known as the “lachrymatory factor.” Lachrymatory simply means tear-producing. It readily enters the air and can reach your eye surface. The purple dots in the illustration represent an irritant you cannot actually see! (pubmed.ncbi.nlm.nih.gov) 5️⃣ Tears are a protective reflex Irritation triggers an automatic response: your tear glands release extra tears to help dilute and wash away the irritant. These are reflex tears. (news.wisc.edu, newsnetwork.mayoclinic.org) 6️⃣ Cool it before cutting Chilling the onion in the refrigerator before chopping may reduce tearing because lower temperatures slow the enzyme reactions. It can help, but it doesn’t guarantee completely tear-free chopping. (news.wisc.edu) A simple kitchen moment connects plant chemistry, invisible airborne compounds, and your eyes’ protective response! Sources: • ACS Chemical Biology — Research on the tear-producing enzyme • Mayo Clinic — Why onions make you cry • University of Wisconsin–Madison — Onion chemistry and chilling What onion-chopping trick have you tried—and did it actually reduce the tears? 🧅💧 #CuriousMindsPH #OnionScience #EverydayScience #KitchenChemistry #Science
🧅 How can an onion make you cry without even touching your eyes? Every slice starts a tiny chemical chain reaction. Swipe through the album to follow the science! 1️⃣ Why do onions make us cry? Cutting an onion produces an airborne irritant. When it reaches your eyes, it can trigger stinging and tears. 2️⃣ Cutting breaks cells Onions are made of microscopic plant cells. Your knife damages those cells, allowing enzymes and sulfur-containing compounds that were kept apart to mix. 3️⃣ A chemical chain reaction Enzymes are proteins that speed up chemical reactions. An enzyme called alliinase helps form a short-lived intermediate—a stepping stone in the reaction. Another enzyme, lachrymatory factor synthase (LFS), converts it into the tear-triggering compound. (pmc.ncbi.nlm.nih.gov) 4️⃣ The irritant travels through air That compound is called syn-propanethial S-oxide, also known as the “lachrymatory factor.” Lachrymatory simply means tear-producing. It readily enters the air and can reach your eye surface. The purple dots in the illustration represent an irritant you cannot actually see! (pubmed.ncbi.nlm.nih.gov) 5️⃣ Tears are a protective reflex Irritation triggers an automatic response: your tear glands release extra tears to help dilute and wash away the irritant. These are reflex tears. (news.wisc.edu, newsnetwork.mayoclinic.org) 6️⃣ Cool it before cutting Chilling the onion in the refrigerator before chopping may reduce tearing because lower temperatures slow the enzyme reactions. It can help, but it doesn’t guarantee completely tear-free chopping. (news.wisc.edu) A simple kitchen moment connects plant chemistry, invisible airborne compounds, and your eyes’ protective response! Sources: • ACS Chemical Biology — Research on the tear-producing enzyme • Mayo Clinic — Why onions make you cry • University of Wisconsin–Madison — Onion chemistry and chilling What onion-chopping trick have you tried—and did it actually reduce the tears? 🧅💧 #CuriousMindsPH #OnionScience #EverydayScience #KitchenChemistry #Science
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