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ปริศนาก้นครัว
ปริศนาก้นครัว

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Why do onions make us cry?

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... Read moreการทำให้เราร้องไห้เมื่อหั่นหัวหอม เกิดจากสารเคมีที่ชื่อว่า ไอโซโปรเพนทิล-แอล-ซัลไฟด์ (isopropenyl-L-cysteine sulfoxide) ซึ่งเมื่อตัดหัวหอม เซลล์ของหัวหอมจะแตก และสารนี้จะถูกปล่อยออกมา ทำปฏิกิริยากับเอนไซม์ในหัวหอมกลายเป็นก๊าซซัลฟิวร์ที่ระเหยขึ้นมาและสัมผัสเข้ากับตา ทำให้เกิดความระคายเคืองและสร้างน้ำตาขึ้นเพื่อล้างสารเคมีนั้นออกไป จากประสบการณ์ส่วนตัว ผมพบว่าการนำหัวหอมไปแช่ในน้ำเย็นไว้ก่อนหั่นประมาณ 10-15 นาที สามารถช่วยลดการระเหยของก๊าซซัลฟิวร์ได้มาก ทำให้ไม่ค่อยมีน้ำตาไหล หรืออาจจะใช้มีดคมและหั่นเร็ว ๆ ก็ช่วยลดระยะเวลาการสัมผัสสารเคมีนี้กับตาได้ นอกจากนี้ ยังมีวิธีที่น่าสนใจอย่างการหั่นหัวหอมใต้น้ำ หรือเปิดพัดลมเป่าให้ก๊าซระเหยออกไปเร็วขึ้น อีกหนึ่งเคล็ดลับที่ช่วยได้มากคือการสวมแว่นตากันลมหรือแว่นตากันสารเคมี ซึ่งจะช่วยป้องกันไม่ให้ก๊าซเข้าสู่ตาโดยตรง เหมาะมากกับคนที่ต้องทำครัวเป็นประจำและไม่ชอบน้ำตาระหว่างหั่นหัวหอม สรุปแล้ว เรื่องน้ำตากับหัวหอมไม่ใช่เรื่องยากถ้าเข้าใจสารเคมีและเลือกใช้วิธีแก้ที่เหมาะสม ไม่ว่าจะเป็นการเตรียมหัวหอมให้เย็น ใช้อุปกรณ์ช่วย หรือปรับเทคนิคการหั่น ก็ล้วนช่วยให้การทำครัวสนุกและไม่ทรมานอีกต่อไป

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