Why do we cry when we chop onions? How can I prevent it?

When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfenic acids. Enzymes that were kept separate now are free to mix with the sulfenic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away

I leave my mouth open when I'm cutting onions ... it also helps if the onion is cold and your knife is very sharp

All the tips you will get work...up to a point.

Some onions are stronger than others so sometimes you won't even notice it and the next time you will end up bawling like a baby.

The bigger ones are not as potent as the small ones.

Try to keep your head from being directly over the onion as you are chopping.

Never EVER had any luck with chewing gum, holding a bit of bread in your mouth or anything like that.

Chop quickly.

Refrigerating the onions might help.

I work in a kitchen where it is not unusual to hand chop 50 plus pounds of onions daily. When that is going on, NOTHING works but getting the job done quickly.

It's the release of the acid when you cut through.

You can cut it under water to prevent the acid from getting out, but that sounds sketchy, so I don't suggest it.

I've heard setting a bowl of water beside you while you cut the onion and chewing gum will prevent your eyes from burning.

I used to wear goggles to prevent it.

Cut the onion with as little cuts as posible so not as much of the acid is released. Do that by cutting from one end to another, then cut the size of slices you want in the same direction you cut it in half, then cut the opposite way to get the diced onions.

Good luck! (:

We cry because of the molecules in the onions.

Ive found that putting them in the fridge for a few hours prior to use is effective. Ive heard about people chewing gum as they cut too (though I havent tried that one.)

A component in onions is a powerful lachrymator, meaning it produces tears. It is actually a low molecular weight sulfur containing compound.

I find chilling the onion before slicing and dicing it works for me. And work quickly.

Sulfuric acid forms and is absorbed by the moisture in your eyes. It acts as a lachrymater. Chill the onion and cut it cold.

coz of the chemicals inside, so all you need to do is cut around it, using like a bridge grip over the onion. once sliced in half if you look in the centre you will see where the chemicals are unleashed from and try to avoid breaking the seal :'D good luck

Simple: Chew gum. :) we cry when we chop onion because it realeses some kind of gas/substance in the air and that affects our eyes.

If you wear glasses they hold the sulfuric acid gases against your eyes, so take them off.