As onions are sliced or eaten, cells are broken, allowing enzymes called alliinases to break down amino acid sulphoxides and generate sulphenic acids. A specific sulfenic acid, 1-propenesulfenic acid, formed when onions are cut, is rapidly rearranged by a second enzyme, called the lachrymatory factor synthase or LFS, giving syn-propanethial-S-oxide, a volatile gas known as the onion lachrymatory factor or LF.
The LF gas diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant.Chemicals that exhibit such an effect on the eyes are known as lachrymatory agents.The amount of sulfenic acids and LF released and the irritation effect differs among Allium species.
http://in.answers.yahoo.com/question/index;_ylt=Ao9P18G.2ErQIu5LmwnurxO5HQx.;_ylv=3?qid=20120204194157AAMYrtW
Image source : http://www.google.co.in/imgres?imgurl=http://reviews.in.88db.com/images/stories/onion.jpg&imgrefurl=http://Oz4D4BA&ved=0CDEQ9QEwAg&dur=1263
The LF gas diffuses through the air and eventually reaches the eye, where it activates sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant.Chemicals that exhibit such an effect on the eyes are known as lachrymatory agents.The amount of sulfenic acids and LF released and the irritation effect differs among Allium species.
Image source : http://www.google.co.in/imgres?imgurl=http://reviews.in.88db.com/images/stories/onion.jpg&imgrefurl=http://Oz4D4BA&ved=0CDEQ9QEwAg&dur=1263
No comments:
Post a Comment