Peeling, cutting or crushing onion tissue releases which enzyme that makes our eyes water?
Show answer & explanation
Correct answer: C
Explanation
The correct answer is option 3 i.e. Allinases.
When an onion is peeled, cut, or crushed, it breaks open its cells, releasing an enzyme called alliinase. This enzyme reacts with sulfur-containing compounds naturally present in the onion to produce sulfenic acid. The sulfenic acid is unstable and quickly rearranges into a volatile gas known as syn-Propanethial-S-oxide. When this gas reaches our eyes, it reacts with the moisture present, forming mild sulfuric acid, which irritates the eyes and triggers tear glands to produce tears as a protective response. This entire reaction is the onion’s natural defense mechanism, meant to deter animals and pests from eating it.