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When we cut an onion, the vegetable emits an odour and our eyes tear up. Which of the following compounds is responsible for
the tears and odour resulting from freshly cut onions?
Ascorbic acid
Sulphuric acid
Citric acid
Acetic acid
- When you cut an onion, it releases a compound called syn-Propanethial-S-oxide.
- This compound irritates the eyes, causing them to tear up.
- None of the listed options, including Sulphuric acid, directly cause the tearing effect from onions.
Now, let's briefly look at your options:
- Option 1: Ascorbic acid - Known as Vitamin C; it doesn't cause tearing or smell in onions.
- Option 2: Sulphuric acid - Not present in onions; your earlier response was based on an incorrect assumption.
- Option 3: Citric acid - Common in citrus fruits, not significant in onions.
- Option 4: Acetic acid - A component of vinegar; not specific to onions' effects.
The right substance responsible for causing tears is syn-Propanethial-S-oxide, not listed here.
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