In this article by Joanna Klien from the New York Times, the age old question of why cutting onions makes humans cry is answered by scientist.
To “cut” to the chase, when chopped, cut, or squashed, onions release lachrymatory factor (LF). This is a chemical that makes the eye water.
When the cells of the onion are broken, LF is released as a defense mechanism. Although onions without LF have been genetically created in Japan, they do not taste like the regular onions.
Despite the few tears shed over preparing this delicious food, people still use it in all kinds of recipes and meals.
Now, is this article really news?
In looking at the news values discussed, one that could relate to this article is human interest. Onions have been making cooks all over the world tear up for a long time.
Although this doesn’t seem like a pressing issue, it is a light hearted story that gives readers an answer to a question.
Another value that this article could be seen as valuable for is prominence. Onions are a very popular vegetable that is used all over the world. Why not look into the science behind these flavor-filled plants?
https://www.nytimes.com/2017/09/05/science/onions-crying-chemicals.html?rref=collection%2Fsectioncollection%2Fscience&action=click&contentCollection=science®ion=rank&module=package&version=highlights&contentPlacement=2&pgtype=sectionfront