The Basic Facts of Capsaicin
-The molecular formula of Capsaicin is C18H27NO3.
-The molar mass of Capsaicin is 305.41 g/mol
- The melting point of Capsaicin is 62-65 degrees C
- The boiling point of Capsaicin is 210-220 degrees C
-The molar mass of Capsaicin is 305.41 g/mol
- The melting point of Capsaicin is 62-65 degrees C
- The boiling point of Capsaicin is 210-220 degrees C
Scoville Chile Heat Scale
This is the scale on which the spice of a pepper is rated on. A bell pepper which has no heat is a 0. A pure sample of Capsaicin is a 15,000,000. This was developed by an American Pharmacist named Wilbur Scoville. The test he used to determine the scale was ingenious. He would dilute the pepper in a sugar water. He would continue doing this to the pepper sample until the spice was no longer noticeable. Then he would rate the chili on the scale.
Here is a fun game that will teach you a bit about chilies.
Hot,Hot,Hot! Chili Peppers!
Created by: Sam Gyongyosi