Scientists Find out why you cry when you cut onions

Onions are a unique vegetable that seems to make people sad. Most people have tears running beneath their faces as soon as they cut it off.

Scientists have been interested in this feature of onions for years.

By studying onions, scientists found that the same chemical process is developed in white and black onions with a different result.

The black and white cover are members of the lily family of long - flower plants.

When you break or cook a white onions, a special enzyme comes in contact with another chemical ingredient in the onions.

This enzyme converts this chemical compound into alicin a substance that gives the onions the angry aroma that remains on your fingers and breath. Similarly, when onions are cut, an enzyme that is almost the same as that produced by alicin in onions begins to act.

This enzyme reacts to a chemical compound in the onions and creates another chemical compound called the lollimal factor. The tiny points of the lactal factor, invisible to the naked eye, fly toward the eyes of the one waiting for onions, causing the eyes to begin to tear.

Scientists have thought about why the white eyelid produces alicin, while the black eyelid factor.