{"id":17367,"date":"2025-05-03T00:00:29","date_gmt":"2025-05-03T00:00:29","guid":{"rendered":"https:\/\/fitolympia.com\/?p=17367"},"modified":"2025-05-03T16:47:31","modified_gmt":"2025-05-03T16:47:31","slug":"why-does-cutting-onions-make-our-eyes-tear","status":"publish","type":"post","link":"https:\/\/fitolympia.com\/de\/why-does-cutting-onions-make-our-eyes-tear\/","title":{"rendered":"Warum tr\u00e4nen unsere Augen beim Schneiden von Zwiebeln?"},"content":{"rendered":"

Q. Warum tr\u00e4nen unsere Augen beim Schneiden von Zwiebeln?<\/h3>
\"\"<\/figure>

Ein. Wenn eine Zwiebel geschnitten wird, werden bestimmte (Tr\u00e4nen) Verbindungen freigesetzt, wodurch die Nerven um die Augen (Tr\u00e4nendr\u00fcsen) gereizt werden.<\/strong><\/p>

Diese Verbindungen bestehen aus Methionin und Cystin, die Teil der Aminos\u00e4urefamilie sind. (Protein besteht aus mehreren dieser Aminos\u00e4uren, die zusammen gruppiert sind.)When an onion is sliced or diced, the onion’s cells release these compounds into the air. When this occurs, “enzyme” works to alter the amino acids into lachrymator compounds. This form of sulfuric acid irritates the nerves around the eyes making them tear.<\/p>

Wie k\u00f6nnen wir diese Reaktion verhindern?<\/p>

  1. Use a sharp knife to cut the onion to reduce the amount of damage to the onion cells.<\/li>
  2. Cool the onion in a refrigerator to suppress the scattering of the lachrymator.<\/li>
  3. Soak the onion in water to dissolve the amino acids. (Cutting the onions in half or quarters before soaking them is even more effective.)<\/li>
  4. Wear swimming goggles or ski goggles while cutting the onion.<\/li>
  5. Use a ventilator or fan to blow the allyl sulfide away.<\/li><\/ol>

    Was ist Lachrymator?<\/h4>

    Reizungen der Tr\u00e4nendr\u00fcsen f\u00fchren dazu, dass sie kontinuierlich Tr\u00e4nen absondern, ohne von der Absicht und Emotion zu weinen beeinflusst zu werden. Die chemischen Verbindungen, die von den Zwiebeln freigesetzt werden, sind Allylsulfid und sie kommen auch in Knoblauch und Fr\u00fchlingszwiebeln vor.<\/p>

    Was ist Aminos\u00e4ure?<\/h4>

    Eine organische Verbindung, die eine Aminogruppe (-NH2), eine Carbons\u00e4uregruppe (-COOH) enth\u00e4lt, mit \u00fcber 80 nat\u00fcrlichen Nebengruppen, von denen \u00fcber 20 Verbindungen Proteine bilden k\u00f6nnen.<\/p>

    Was ist Enzym?<\/h4>

    Ein Hochpolymer, das von lebenden Organismen produziert wird und als biochemische Katalysatoren fungiert. Es gibt verschiedene Arten von Enzymen, von denen jedes eine bestimmte chemische Reaktion zeigt.<\/p>

    Was ist ein Katalysator?<\/h4>

    Eine Substanz, die eine chemische Reaktion ver\u00e4ndert, ohne selbst beeinflusst zu werden.<\/p> ","protected":false},"excerpt":{"rendered":"

    Q. Warum tr\u00e4nen unsere Augen beim Schneiden von Zwiebeln? Ein. Wenn eine Zwiebel geschnitten wird, werden bestimmte (Tr\u00e4nen) Verbindungen freigesetzt, […]<\/p>\n","protected":false},"author":2,"featured_media":17370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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