如果你喜欢吃洋葱，但又讨厌在切它们的时候流眼泪，那你一定会喜欢下面这个故事。日本科学家已经发现了洋葱的一个化学秘密，这一研究结果可能使我们有一天能培养出不使人流泪的洋葱。

注释：
1.enzyme n. [生化]酶
2.flavor n. 风味, 滋味
3.genetical adj. 遗传的, 起源的

Tearless Onions

If you love onions, but hate crying when you chop them, you’ll like this next story. the onion has given up one of its chemical secrets to scientists in Japan. And the result: maybe someday an onion that doesn’t produce tears. The researchers identified a previously unknown enzyme1 that helps form the chemical that makes us cry. They say the enzyme is not related to an onion’s flavor2 though, so they’re hopeful that in the future, onions could be genetically3 modified to get rid of their eye-watering enzyme, but not their good taste. The research was published in the journal Nature.

洋葱不再迷人眼

如果你喜欢吃洋葱，但又讨厌在切它们的时候流眼泪，那你一定会喜欢下面这个故事。日本科学家已经发现了洋葱的一个化学秘密，这一研究结果可能使我们有一天能培养出不使人流泪的洋葱。研究人员发现了一种以前不为人知的酶，正是这种酶帮助形成了一种使人流泪的化学成分。他们说，这种酶与洋葱的味道无关，因此他们希望，将来可以修改洋葱的基因，从而使它们去掉这种刺激泪腺的酶，同时又不影响他们的好味道。这项研究成果已发表在《自然》杂志上。