Wednesday, 4 July 2012

DO WE HAVE TO CRY WHEN CUTTING ONIONS

A good traveler has no fixed plans and is not intent upon arriving. A good artist lets his intuition lead him wherever it wants, tears are irrevocably shed to depict the incentive in natural art when cutting onions.

Onions release an enzyme called lachrymatory factor synthase when cutting them. This starts the process that leads to tears. This enzyme then reacts with amino acids of the onion and the amino acids are converted to sulfenic acids.


Artists must be sacrificed to their art, so is slicing and cleaving to the core of an onion deserves manipulation and attitude, somehow an incontrovertible tears.

The sulfenic acids spontaneously rearrange to form syn-propanethial Soxide, which is released into the air.

Surely all art is the result of one's having been in danger, of having gone through an experience all the way to the end, where no one can go any further. Now beauty takes over with it's chemicals in the air naturally.

When this syn-propanethial Soxide reaches the eyes, it triggers the tears by contacting nerve fibers on the cornea that activate the tear glands.

What's up? Here comes the hot stopper. Have to cry?

Scientists have tried to make a “noncrying” onion but it seems that the crying enzymes are also responsible for the superb onion flavour, by the way who dares a carrot flavoured onions?

Please let nature be, atomically we don't want any more messing about. Thank God sometimes there is a word called impossible, for I don't believe in such a word but it works sometimes?

But there may be some hope on the way, for discovery's sake. The group of Japanese plant biochemists that only recently discovered lachrymatory factor synthase, the crying enzyme, believe that “it might be possible to develop a nonlachrymatory onion by suppressing the lachrymatory factor synthase gene while increasing the yield of thiosulphinate.” Sounds delicious! "whatever".

Were art to redeem man, it could do so only by saving him from the seriousness of life and restoring him to an unexpected boyishness.

In the meantime there are several solutions to try to avoid the problem of onion-induced tears, I wish we cry a lot more when chopping onions.

Heating onions before chopping, cutting under a steady stream of water, or wearing goggles. Take the tears away and keep the breathe evasively
most reliable is ordering takeout.

Remember the highest problem of any art is to cause by appearance the illusion of a higher reality, there is a beauty in tears of joy.