Why cooked onions do not make you cry?
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Fresh onions make you cry but why don't cooked onions? Is a certain chemical evaporated or something?
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Answer:
When you cut an onion, propanethiol S-oxide, a volatile sulfur compound is released; this is what irritates your eyes and causes tearing. Since this compound is volatile, it quickly evaporates when heated, so cooked onions no longer have any of it to release.
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