In this video, students will learn why we cry while cutting onions, and will answer questions related to the different substances present in onions. Prior knowledge on structure and bonding, different graphic representations of molecules, the collision model, enzymes and isomers, is required.
$C_{2}H_{4}OS$
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$C_{3}H_{6}OS$
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$C_{2}H_{2}OS$
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$C_{3}H_{4}OS$
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Hydrogen bonds exist between the molecules of the tear-triggering substance.
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At least one polar covalent bond exists between the molecules of the tear-triggering substance.
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The tear-triggering substance is produced in onion from propene sulfenic acid by an enzyme.
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The tear-triggering substance is an isomer of propene sulfenic acid.
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Wearing diving goggles - the tear-triggering substance is formed and is dispersed to the environment, but cannot reach the eyes.
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Heating up the onion in the microwave - the energy of the tear-triggering substance increases, and therefore the tear-triggering substance evaporates faster and reaches the eyes less.
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Cooling the onion in a refrigerator or a freezer - the number of collisions between the molecules of the enzyme and the molecules of the propene sulfenic acid is reduced, and therefore the rate of formation of the tear-triggering substance is reduced.
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Rinsing the onion in water while cutting - some of the molecules of the tear-triggering substance are water-soluble, are washed away and do not reach the eyes.
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questions related to the different substances present in onions. Prior knowledge on structure and bonding, different graphic representations of molecules, the collision model, enzymes and isomers, is required.
Graphic representation of molecules, Molecular substances, intermolecular bonds, isomers, hydrogen bonds, enzymes, reaction rate, collision model
Knowledge building