Chopping onions causes tearing due to a biochemical mechanism where enzymes convert amino acids into sulfuric acid upon disturbance. Lemons can help mitigate this effect. Using lemon juice on the knife alters the pH, reducing the production of sulfuric acid, which minimizes eye irritation while retaining the onion's flavor. Although effective, this method requires frequent reapplication of lemon juice during slicing to maintain its benefits.
Chopping onions induces tears due to a biochemical defense mechanism where enzymes convert amino acids into sulfuric acid, which irritates the eyes.
Coating a knife with lemon juice throws off the pH range required for the production of sulfuric acid, effectively reducing tears while maintaining onion flavor.
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