शैडोइंग अभ्यास: How Onions ACTUALLY Make You Cry (And How to Stop Them) - वीडियो के साथ अंग्रेजी बोलना सीखें
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51 वाक्य
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Onions. We love to hate them.
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Or rather, our eyes hate that we love them so much.
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They are one of the oldest recorded vegetables in continuous use, with records dating back 4,000 years, and they’ve made their way into pretty much every culinary tradition in the world.
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As amazing as they are, they’ve got one really annoying flaw: all of the crying.
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Every time you cut into one, you can’t help but well up like you’re watching a sad dog movie.
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We actually know quite a lot about what’s happening at the chemical and biological levels to make this reaction happen.
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But a study published in October 2025 looks at the onion-crying problem from a new perspective: physics.
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They examined the droplets flung out of an onion being cut in various ways with a precisely-tuned onion guillotine.
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And the results show us there is still more to learn about how onions make us cry.
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Now before we dive into the French Revolution of onions, let’s recap the science behind the onion’s uncanny ability to bring tears to even the toughest eyes.
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There’s a chemical that gets released when you cut into an onion called syn-propanethial-S-oxide which causes the glands in your eye that produce tears to work overtime to attempt to flush the irritant of your eyes.
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The weird thing is, onions don’t contain any propanethial-S-oxide.
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Instead, they contain the ingredients for it.
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First, when you cut into the onion, your knife breaks open a lot of cell walls.
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And this is all the onion needs to introduce the enzyme alliinase to air and produce 1-propenesulfenic acid.
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That chemical then reacts further with another enzyme to make the tear-inducing propanethial-S-oxide.
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Given how long we’ve been tearing up at onions, you might be surprised at how recent some of this science is.
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We only discovered that second step, where 1-propenesulfenic acid reacts to another enzyme to make the actual tear-jerker substance, in 2002.
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Which, to me, is like 5 years ago.
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So that’s the chemistry behind the effect.
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A weird side-note: onions get their sulfur from the soil, and acid rain contains a lot of sulfur.
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So a strange consequence of the success of tackling acid rain in many urban areas is that it might actually make onions milder!
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It feels like it was worse when I was a kid.
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Maybe I’m just stronger now.
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This molecule is also pretty much unstoppable once it gets to your eyes, so the only way to truly avoid tearing up is to prevent it from reaching your eyes in the first place.
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So the chemistry and biology are pretty much solved.
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But what hasn’t been addressed yet is the physics.
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As in, we don’t know exactly how this substance travels to your eyes in order to be able to stop it.
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Enter: the onion guillotine, courtesy of a research group at Cornell University.
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They also employed high-speed cameras and an electron microscope to test which configurations of knife sharpness, angle and speed of cutting, and temperature of onion resulted in the worst onion-juice splashes.
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They found that the chemical is carried in droplets, released in an initial burst when a blade first punctures the onion’s surface, then more slowly as the blade travels through.
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In their tests, a more blunt blade applied more pressure to the membrane before breaking it, causing a bigger burst of droplets.
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And that reinforces the wisdom that you should always use a sharp knife in the kitchen.
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Keeping blades sharp also reduces the chance of injuring yourself .
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But this is another, brand new reason!
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The Cornell team also found that cutting faster caused more droplets to be released, so a cautious approach with a sharp knife might be the best way to minimize tear production.
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As for the common “hack” of putting your onions in the fridge to somehow limit their ability to hurt your tear ducts’ feelings, the researchers did not find any support for this.
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In fact, chilled onions released more droplets in their experiments.
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They thought that this might be because the onion tissues get stiffer when cold, causing them to absorb more of the knife’s pressure before breaking, then bursting with even more energy.
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There’s another solution running around out there, which is that you should put a damp towel or bowl of water near where you’re cutting.
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Given that the offending chemical is water-soluble, if you could somehow get the onion droplets to hit the water before it hits your eyes, that seems like it could work.
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It wasn’t part of the experiments in this paper, but if I’m allowed to make requests, it might make for a good follow-up!
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Our speculation, though, is that the Cornell’s team’s experiments show the droplets flying upwards, so water on the worktop can only work to mop up splashes and bounces, and wouldn’t be in a position to stop that first attack on your eyeballs.
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Outside of just stopping a common kitchen annoyance, this research has implications for food safety in general.
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Droplets sprayed from vegetables don’t only carry tear-inducing chemicals, but also potentially foodborne pathogens as well.
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So, this research suggests that a sharper knife keeps your kitchen safe in yet another way, by preventing potential pathogens from being spread around.
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Armed with the knowledge from an onion guillotine and some fancy imaging equipment, we can at least help you out if you really can’t stand that stinging feeling in your eyes.
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The best way to limit the amount of onion droplets spraying into your eyes seems to be to keep your knife sharp and to cut slowly.
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Short of investing in goggles, anyway.
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Which I have heard from prep cooks, is something they do.
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And wildly, that strategy might also keep your whole kitchen safer at the same time.
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इस पाठ के बारे में
इस पाठ में, आप प्याज के कारण रोने की वैज्ञानिक प्रक्रिया के बारे में जानेंगे। आप यह समझेंगे कि कैसे प्याज काटने पर आंखों में जलन होती है और इसे कम करने के लिए किन तरीकों का प्रयोग किया जा सकता है। यह ज्ञान न केवल भोजन पकाने में मददगार होगा, बल्कि आप अंग्रेजी बोलने का अभ्यास शैडोइंग तकनीक के जरिए भी कर सकेंगे।
मुख्य शब्दावली और वाक्यांश
- प्याज (Onion)
- रोना (Cry)
- रसायन (Chemical)
- एंजाइम (Enzyme)
- आँखों (Eyes)
- स्प्लेٔश (Splash)
- धार (Blade)
- किचन (Kitchen)
अभ्यास के लिए टिप्स
इस वीडियो के स्पीड और टोन के मुताबिक उत्कृष्ट अंग्रेजी शैडोइंग के लिए, जब आप इन विषयों का अभ्यास करें, तो ध्यान रखें:
- गति पर ध्यान दें: वीडियो की स्पीड के साथ चलते हुए अपनी आवाज निकालें। पहले कुछ बार धीमी गति में सुनें और फिर सामान्य गति पर प्रयास करें।
- भावना प्रदर्शित करें: प्याज काटने पर होने वाली भावनाओं को अपने उच्चारण में डालें। जैसे कि रोने या जलन का अनुभव कैसे होता है, इसे अपने शब्दों में लाएं।
- शब्दावली पर ध्यान दें: आइए पंक्तियों को सही ढंग से उच्चारित करें और सुनिश्चित करें कि आप मुख्य शब्दों का सही उच्चारण कर रहे हैं।
- व्यवस्थित रूप से काटें: जब आप प्याज का अभ्यास करते हैं, तो इसे ठीक से काटते समय आपका अभ्यास शैडो स्पीच करना मदद करेंगे।
- विभिन्न तकनीकों का प्रयास करें: अलग-अलग तरीकों से प्याज काटने के तरीके को आजमाएं और देखें कि किससे आप कम नाराज़ होते हैं।
इन अभ्यासों के माध्यम से, आप अपनी अंग्रेजी बोलने का अभ्यास बेहतर करेंगे और प्याज के साथ की अपनी अनुभव को अच्छी तरह व्यक्त कर सकेंगे।
इस वीडियो का व्याकरण
वक्ता जिन संरचनाओं का सबसे अधिक प्रयोग करता है, वीडियो के असली शब्दों के साथ:
| संरचना | वीडियो में |
|---|---|
| Passive voice be + past participle — ज़ोर इस पर कि क्या होता है, न कि कौन करता है | being cut · been addressed · is carried |
| Present perfect have/has + past participle — बीता हुआ काम जिसका असर अभी भी है | they've made · hasn't been addressed · have heard |
शैडोइंग तकनीक क्या है?
शैडोइंग (Shadowing) एक विज्ञान-समर्थित भाषा सीखने की तकनीक है जो मूल रूप से पेशेवर दुभाषिया प्रशिक्षण के लिए विकसित की गई थी। विधि सरल लेकिन शक्तिशाली है: आप मूल अंग्रेज़ी ऑडियो सुनते हैं और तुरंत इसे ज़ोर से दोहराते हैं — जैसे वक्ता की छाया 1-2 सेकंड की देरी से। शोध से पता चलता है कि यह उच्चारण सटीकता, स्वर, लय, जुड़ी हुई ध्वनियाँ, सुनने की समझ और बोलने की प्रवाहशीलता में काफ़ी सुधार करता है।