Why Onions Make Us Cry Analysis

The article, “Why onions make us cry” written by Lindsey Konkel discusses the reasons and the science behind why onions make us cry. The author Lindsey Konkel was not directly involved in the research, but she does a great job presenting the research and findings of the researchers. The article discusses the work of three different research teams and how their work provided a piece that helped solve the question,”Why onions make us cry”. The article first presents the findings of Eric Block, a chemist and a professor at The College at Albany. Eric Block specializes in Allium Chemistry, the study of plants such as garlic and onions. The second reasearch team was a group of Japanese scientists working to produce an onion that does not cause “crying”. The third research team was a group form the Case Western Research University in Cleveland who used the findings of Eric Block and the Japanese research team to discover the enzyme that enables the chemical reaction which makes people cry. This article is reliable because the author of the article collected the information from three well-known research teams.
To determine what makes people cry when an onion is cut, Eric Block and his team first looked at the chemical makeup of an onion. In 1979, Eric’s

Chapter 14 of Physical Science, discusses the three states of matter and changes between these states. The three main states of matter are solids, liquids and gases. The specific change in state that is occurring in this article is evaporation or the change from a liquid to a gas. The article presented a logical process of why onions make us cry. However, one way I would have changed this to make to further prove his idea, is to test it on other plants with similar characteristics such as garlic.This article presented its information in a clear and easy to read format which made this article interesting and enjoyable to