{"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\/es\/why-does-cutting-onions-make-our-eyes-tear\/","title":{"rendered":"\u00bfPor qu\u00e9 cortar cebollas nos hace llorar los ojos?"},"content":{"rendered":"

Q. \u00bfPor qu\u00e9 cortar cebollas nos hace llorar los ojos?<\/h3>
\"\"<\/figure>

Un. Cuando se corta una cebolla, se liberan ciertos compuestos (lacrim\u00f3genos) que causan que los nervios alrededor de los ojos (gl\u00e1ndulas lagrimales) se irriten.<\/strong><\/p>

Estos compuestos consisten en metionina y cistina que forman parte de la familia de los amino\u00e1cidos. (La prote\u00edna se compone de varios de estos amino\u00e1cidos agrupados).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>

\u00bfC\u00f3mo podemos prevenir esta reacci\u00f3n?<\/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>

    \u00bfQu\u00e9 es lachrymator?<\/h4>

    La irritaci\u00f3n de las gl\u00e1ndulas lagrimales hace que secrete l\u00e1grimas continuamente sin ser influenciado por la intenci\u00f3n y la emoci\u00f3n de llorar. Los compuestos qu\u00edmicos liberados por las cebollas son sulfuro de alilo y tambi\u00e9n existen en el ajo y las cebolletas.<\/p>

    \u00bfQu\u00e9 es el amino\u00e1cido?<\/h4>

    Un compuesto org\u00e1nico que contiene un grupo amino (-NH2), un grupo \u00e1cido carbox\u00edlico (-COOH), con m\u00e1s de 80 grupos secundarios naturales, de los cuales m\u00e1s de 20 compuestos pueden formar prote\u00ednas.<\/p>

    \u00bfQu\u00e9 es la enzima?<\/h4>

    Un alto pol\u00edmero producido por organismos vivos y que funciona como catalizadores bioqu\u00edmicos. Hay varios tipos de enzimas con cada una de ellas mostrando una reacci\u00f3n qu\u00edmica definida.<\/p>

    \u00bfQu\u00e9 es un catalizador?<\/h4>

    Sustancia que altera una reacci\u00f3n qu\u00edmica sin verse afectada por s\u00ed misma.<\/p> ","protected":false},"excerpt":{"rendered":"

    Q. \u00bfPor qu\u00e9 cortar cebollas nos hace llorar los ojos? Un. Cuando se corta una cebolla, se liberan ciertos compuestos 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