Why a cook cries less on cutting onion if cooled in fridge rather than cutting onion at room temperature?
Answers
Answered by
5
Answer:
Cuttinng onions with a knife causes individual cells to be ripped open. Enzymes inside the cells, called allinases produce a gas called propanethiol S-oxide. This gas is very reactive and produces sulfuric acid with the water in your eyes, which makes them tear up. Your lachrymal glands located by your tear ducts produce tears to wash the sulfuric acid away. Chilling the onion slows down the enzymatic production of propanethiol S-oxide because these reactions do not occur as easily at cold temperatures. This is why it is easier on the eyes to cut cold onions. Cutting the onions under water prevents the gas from reaching your eyes. Wearing goggles does the same thing.
Explanation:
Similar questions