Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


The Chemistry Of Onions

No description

Luis Gomez

on 29 May 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of The Chemistry Of Onions

The Chemistry Of Onions
Why do Onions make you cry
Onions contain the chemical syn-Propanethial-S-oxide which stimulates the eyes' lachrymal glands and causes us to release tears. Scientists used to blame the enzyme alliinase for the instability of substances in a cut onion. But recent studies from japan show that lachrymatory-factor synthase is the culprit.
Lachrymatory-factor synthase is released into air as soon as you cut an onion
Synthase enzyme converts the sulfoxides (amino acids) of the onion into sulfenic acid.
The sulfenic acid rearanges itself and becomes syn-ropanethial-S-oxide.
Syn-ropanethial-S-oxide is released into air and comes in contact withour eyes. Therefore irritating the lachrymal glands in our eyes and causing tears to come out
Why onions make us cry YouTube video
Full transcript