The Effect of Liquid Solutions on the Effectiveness

The Effect of Liquid Solutions on the Effectiveness - The...

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By Jai Toor, Ellen Lee, and Sean Lee The Effect of Liquid Solutions on theEffectiveness of Capsaicin
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Hypothesis Question: How does one stop the “burning” effect of chilli peppers? Hypothesis: Molecules in liquids, such as milk and water, dissolve or bind with the molecule in peppers that cause the pungency, and thus prevent that molecule from binding with taste and pain receptors on the tongue and mouth.
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Capsaicin The molecule responsible for the “heat” of chili peppers. 1 5
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Chemical Principles Capsaicin- Hydrophobic molecule Many derivatives of capsaicin made by changes in the hydrocarbon tail. The other forms have lower Scoville unit ratings, thus not as spicy. The fucntional group of hydrocarbon tail is important to the effectiveness of capsaicin (or derivatives) binding to taste and pain receptors. If chilli peppers are rubbed on the skin, water has no effect. Petroleum jelly does however. Proof of hydrophobic nature. Water cannot dissolve capsaicin.
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Chemical Principles Capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active ingredient in chili peppers. It has the molecular formula
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This note was uploaded on 05/04/2010 for the course CHEM 2324 taught by Professor Vollhardt during the Spring '10 term at Berkeley.

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The Effect of Liquid Solutions on the Effectiveness - The...

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