There are a lot of approaches to cutting an onion without crying—freezing it, cutting it underwater, or even wearing goggles. When an onion is sliced open, it releases a pesky molecule known as a lachrymatory factor.
When it hits your eyes, it’s all over. Your lachrymal glands start churning out tears. Scientists long ago identified the chemical makeup of the lachrymatory factor—a rare type of sulfur oxide—and the enzyme that helps create it. But they weren’t quite sure how that process works, until now.A research…
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