Ans: When we chop onion with some instruments then it causes damage to the cell which leads to the formation of enzyme called alliinases which breakdown amino acid sulfoxide( sulphur oxide ) into sulfenic acid. The specific sulfenic acid called propenesulfenic acid which is acted upon lachrymatory factor synthase ( LFS ), giving syn-propanethial-S-oxide, a volatile gas known as onion lachrymatory factor ( LF ). This gas diffuses into air and soon reaches to the lacrimal gland of eyes, irritating it and consequently tears is produced.
To avoid eye irritation: Chop onion into water. When onion is chopped into water the chemical released from onion dissolved into water and can not reach to the eye.
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