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Unformatted text preview: health benefits? Salsa Questions: 1. What makes peppers taste hot? 2. What is the molecular mechanism for how we perceive capsicum? 3. What is the molecular basis for building up resistance to the hotness of the peppers? 4. What is cilantro? What other name does cilantro go by? 5. What are some of the medicinial uses for capsicum? 6. How do you make torillas? 7. What are Quesidillas? And why didn't Patti give us a recipe for them? 8. Why make a mouse without the capsicum receptor? 9. What is the structural difference between Capsicin and dihydrocapsaicin? 10. Of the peppers tested in Garcer-Claver et al, which pepper had the largest amount of Capsaicin? Hot Sauce questions: 1. What was the flavor profile of your hot Sauce? (What were the main ingredients that you used?) 2. How did you make it? did it turn out the way that you wanted it to? why or why not?...
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This note was uploaded on 11/28/2011 for the course CHEM 5.74 taught by Professor Robertfield during the Spring '04 term at MIT.
- Spring '04