Question on chillies

Roy G. Cantrell rcantrel at dante.nmsu.edu
Fri Nov 4 11:15:50 EST 1994


> DE ANGELIS,DINO (BG2Z000 at CA.MCGILL.MUSICB) wrote:
> : In article <395p56$k80 at mserv1.dl.ac.uk> ROGERSH <hilary.rogers at afrc.ac.uk> writes:
> : >Netters - I have often found that deep scientific questions to the net often
> : >go unanswered, while those of a more whimsical nature generate many replies.
> : >Anyway, to help prove this to myself I would be grateful for any answers to
> : >the following question (which has troubled myself and others over many beers):
> : >What is the name of the scientific unit for the degree of hotness of a chilli
> : >and, more importantly, how is it measured? Does an international standard exist?Sorry, thats three questions.
> : >.
> : >.
> : the fiery sensation which chili peppers cause is due to capsaicin, a
> : potent chemical which survives both cooking and freezing processes.
> : The amount of capsaicin present in a chili determines its fieriness.
> : In addition to causing a burning sensation, this substance triggers
> : brain to produce endorphins-natural painkillers that promote a sense
> : of well being and stimulation. Chilis are classified on a scale of 0
> : (bell peppers) to 10 (habanero-handle this baby with gloves, people: it
> : is 30 to 50 times hotter that the jalapeno!!!)
> 
> : Dino De Angelis
> : McGill University
> : Biochemistry Dept.
> : 3655 Drummond St.
> : Montreal QC H3G 1Y6
> : CANADA
> 
> But what about units?  How about Sombreros?

Try Scovall Units for a measure of hotness, I think. Can't recall how
measured. In addition, one can quantitfy capsaicin by hplc.



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