Neil deGrasse Tyson once explained why onions make us cry in a way

Neil deGrasse Tyson once explained why onions make us cry in a way only he can—by diving into the chemistry behind the sting. When you slice an onion, it releases a gas called *syn-Propanethial-S-oxide*. This gas wafts up and mixes with the moisture in your eyes, triggering a chemical reaction that forms a mild sulfuric acid. That’s what causes the irritation and tears.

It’s not just your eyes reacting—it’s chemistry in motion. Tyson’s take turns a kitchen nuisance into a mini science lesson on how molecules interact with our biology.

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