It is simple enough to get anyone to cry, but in case you are unsure about how to achieve this feat, we will help you with the secret. Invite target to your house for a meal, refrain from cooking said meal until target arrives, upon arrival, invite target into the kitchen to help you out, then hand them a knife and pass along an onion that you desperately need sliced.
To preserve your own dignity, stand at the other end of the room and face away from them even as you make friendly conversation. If your guest is human, chances are they will begin to get teary after a little while, so you see we have shared both a tip to verify humanity as well as the promised secret to make anyone cry.
Tip sharing aside though, have you ever wondered why onions elicit that teary response from us? Believe it or not, there is a science behind it and we will proceed to enlighten you right away.
First of all, you need to know that the tears that you shed while cutting onions are worth it, onions are full of vitamins C, B1 and B6. They also have a healthy dose of potassium, phosphorus and fiber, as well as an attractive potential of lowering bad cholesterol, minimizing blood clotting and relieving hypertension.
Going back however to the physiological discomfort that most of the time presents itself as an ushering of tears flowing down your cheeks; when you cut an onion, you break cells and therefore release their contents. The content in question now is Amino acid sulfoxides which forms sulfenic acids and the enzymes which were before kept separate when the onion was whole are freed to mix with the sulfenic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid then burns, stimulating your eyes to release more tears to wash the irritant away.
To avoid crying, you may try running a fan, refrigerating the onion, cutting it under the water or wearing safety goggles. Cooking the onion will deactivate the enzyme, that is why the smell of cooked onions may be strong but it does not cause the same reaction.