Why Do Onions Make You Cry?

iStock
iStock

The onion has been traced back as far as the Bronze Age and was worshipped by the Ancient Egyptians (and eaten by the Israelites during their bondage in Egypt). Onions were rubbed over the muscles of Roman gladiators, used to pay rent in the Middle Ages, and eventually brought to the Americas, where today we fry, caramelize, pickle, grill, and generally enjoy them.

Many of us burst into tears when we cut into one, too. It's the price we pay for onion-y goodness. Here's a play-by-play breakdown of how we go from grabbing a knife to crying like a baby:

1. When you cut into an onion, its ruptured cells release all sorts of goodies, like allinase enzymes and amino acid sulfoxides. The former breaks the latter down into sulfenic acids.

2. The sulfenic acids, unstable bunch that they are, spontaneously rearrange into thiosulfinates, which produce a pungent odor and at one time got the blame for our tears. The acids are also converted by the LF-synthase enzyme into a gas called syn-propanethial-S-oxide, also known as the lachrymatory factor (or the crying factor).

3. Syn-propanethial-S-oxide moves through the air and reaches our eyes. The first part of the eye it meets, the cornea, is populated by autonomic motor fibers that lead to the lachrymal glands. When syn-propanethial-S-oxide is detected, all the fibers in the cornea start firing and tell the lachrymal glands to wash the irritant away.

4. Our eyes automatically start blinking and producing tears, which flushes the irritant away. Of course, our reaction to burning eyes is often to rub them, which only makes things worse since our hands also have some syn-propanethial-S-oxide on them.

It only takes about 30 seconds to start crying after you make the first cut; that's the time needed for syn-propanethial-S-oxide formation to peak.

WHY DON'T GREEN ONIONS MAKE US CRY?

The onion's relatives, like green onions, shallots, leeks and garlic, also produce sulfenic acids when cut, but they generally have fewer (or no) LF-synthase enzymes and don't produce syn-propanethial-S-oxide.

HOW DO I AVOID CRYING?

Since I usually go through a good deal of onions while cooking at home, I've been road testing some of the different methods the internet suggests for reducing or avoiding the effects of the lachrymatory factor. Here's what I tried:

Method #1: Chill or slightly freeze the onions before cutting, the idea being that this will change the chemical reactions and reduce the gas that is released.
Result: The onion from the fridge has me crying just as quickly as room temperature ones. The one that was in a freezer for 30 minutes leaves me dry-eyed for a bit, but by the time I'm done dicing my eyes start to burn a little.

Method #2: Cut fast! Get the chopping over with before the gas reaches your eyes.
Result: Just hacking away at the onion, I get in the frying pan without so much as a sting in my eyes. The onion looks awful, though. Doing a proper dice, I take a little too long and start tearing up. If you don't mind a mangled onion, this is the way to go.

Method #3: Put a slice of bread in your mouth, and cut the onion with most of the bread sticking out to "catch" the fumes.
Result: It seems the loaf of bread I have has gone stale. I stop the experiment and put bread on my shopping list.

Method #4: Chew gum while chopping. It keeps you breathing through your mouth, which keeps the fumes away from your eyes.
Result: This seems to work pretty well as long as you hold your head in the right position. Leaning toward the cutting board or looking right down at the onion puts your eyes right in the line of fire again.

Method #5: Cut the onions under running water. This prevents the gas from traveling up into the eyes.
Result: An onion in the sink is a hard onion to cut. I think Confucius said that. My leaky Brita filter is spraying me in the face and I'm terrified I'm going to cut myself, but I'm certainly not crying.

Method #6: Wear goggles.
Result: In an effort to maintain my dignity, I try my eyeglasses and sunglasses first. Neither do me any good. The ol' chemistry lab safety glasses make me look silly, but help a little more. I imagine swim goggles would really do the trick, but I don't have any.

Method #7: Change your onion. "Tear free" onions have been developed in the UK via special breeding and in New Zealand via "gene silencing" techniques.
Result: My nearest grocery store, Whole Foods, doesn't sell genetically modified produce or onions from England. Tonight, we eat leeks!

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

Why Do Dogs Eat Grass?

iStock/K_Thalhofer
iStock/K_Thalhofer

If something is edible (or even if it's not), many dogs will gladly make a meal of it. But if you see your pet grazing on your front lawn like cattle, it may be driven by something more than its undiscerning appetite. Eating grass frantically can be a sign that a dog is sick.

It's not unusual to see a dog vomit after consuming grass, prompting some pet owners to wonder if their dog ate the grass to soothe its own upset stomach or if the grass is what caused its symptoms in the first place. According Dr. Jerry Klein, chief veterinary officer for the American Kennel Club, this behavior is sometimes a response to symptoms that were already present. "When dogs go outside and gobble grass really quickly, there's usually a reason, an instinctual behavior to try to induce some kind of gastrointestinal reaction," he tells Mental Floss. "When they realize they're nauseous or something else, the only thing they know how to do is to force themselves to vomit. Some dogs that eat grass chomp it down without really chewing it, and often times may vomit something up and that's how they treat themselves."

Despite it being a common issue for pet owners, little research has been done into why dogs eat grass. It's likely that stomach problems only explain this behavior part of the time. In other situations, a dog may eat grass for the same reason it eats your shoes or the groceries you left on the kitchen counter: Because it's hungry, anxious, or bored.

So how can you tell when your dog is munching grass for pleasure and when it's trying to induce itself to vomit? Pay attention to the way it eats. Dogs are omnivorous, meaning they eat both plants and animals, so just eating grass alone normally won't be enough to make it sick. But if a dog is gorging on grass faster than it can chew it, that may be an indication that something is wrong. Whole blades of grass can irritate a dog's throat and stomach lining, potentially causing them to throw up if they swallow a lot of them in a short amount of time.

No matter the reason for your dog's grass-eating habits, Klein says that they aren't a major issue. The behavior shouldn't be encouraged, as grass in public places can potentially carry harmful chemicals like pesticides, so stop your dog if you see it grazing. But if it shows no signs of illness or discomfort afterward, there's no need to rush it to the vet. "If I see a dog eating grass, I'm not going to panic. I would try to stop it and then monitor it to see how it acts in the next 15 to 20 minutes. Look at how the dog's acting, its body shape and movement, and the feeling you get from the dog."

One condition related to vomiting that would warrant a trip to the vet is something called bloat. This happens when a dog's stomach fills with air, causing it to retch without actually throwing anything up. This is a medical emergency and can be deadly if left untreated.

A dog who vomits after eating grass and looks happy afterward, on the other hand, is probably not a cause for concern—though you may argue otherwise when you're steam-cleaning your carpet.

Have you got a Big Question you'd like us to answer? If so, send it to bigquestions@mentalfloss.com.

How Do Airplanes Land in Water?

iStock/oblong1
iStock/oblong1

Joe Shelton:

At least in terms of the physical act of landing, seaplanes and floatplanes land on the water pretty much in the same way that land based airplanes land on the ground.

They start with an appropriate approach airspeed, a slight flaring just before touching down, feeling it as the aircraft touches the water, and then it's slightly different. Because of the water's drag the aircraft will slow very quickly and settle into the water. Brakes aren't really needed. And that's good because they don't have any brakes that work in the water.

Once in the water they are as controllable as a boat. Which is to say, not that much. In fact, in the water they are navigated pretty much just like a boat.

Most if not all seaplanes and floatplanes have "water rudders" that allow them to steer in the water just like a boat. But as they approach a pier or beach you'll usually see the engine stopped and the pilot out on the float or leaning out of the aircraft with an oar rowing the boat to shore (sounds like a Peter, Paul, and Mary lyric).

If the question wonders why the aircraft don't sink, it's because they are designed to float.

Floatplanes are typically normal aircraft that have been outfitted with floats, usually two, one under each wing. Seaplanes, on the other hand, are designed specifically for water operations.

Many or even most floatplanes and seaplanes are what's called amphibious. That means that they can land and take off from both water and land. Typically they have retractable/extendable wheels (landing gear).

While it's important that an aircraft's landing gear has been extended when landing on the ground, it's equally important, if not more so, that the landing gear is retracted when landing on water.

Here's why:

The aircraft in the video is a "floatplane" with aftermarket floats.

a firefighting seaplane
iStock/Paolo Seimandi

This is a seaplane where the fuselage is designed to float like a boat. It also has floats, but they are part of the design.

a Piper Apache floatplane
Phil Hollenback, Flickr // CC BY-NC 2.0

This is a Piper Apache on floats. It's also the aircraft that I earned my Commercial Multiengine Seaplane rating in.

This post originally appeared on Quora. Click here to view.

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