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Chemists measure chilli sauce hotness with nanotubes
www.physorg.com ^
| 05/08/2008
| Source: Oxford University
Posted on 05/08/2008 6:10:17 AM PDT by Red Badger
click here to read article
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Before anyone complains about the spelling, it's British......
To: Red Badger
They have chili in the UK ?
To: Eric in the Ozarks
They probably eat more curry per-capita, than Indians, now.
3
posted on
05/08/2008 6:20:24 AM PDT
by
CarrotAndStick
(The articles posted by me needn't necessarily reflect my opinion.)
To: Red Badger
Talk about taking all the fun out of eating spicy foods ...
4
posted on
05/08/2008 6:22:06 AM PDT
by
dmz
To: Eric in the Ozarks
Chili peppers are all over the world. Try some Thai peppers sometime. They must be off the scale hot!........
5
posted on
05/08/2008 6:23:07 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
To: Eric in the Ozarks
I surprised also. I did not know there was any food with flavor.
6
posted on
05/08/2008 6:25:26 AM PDT
by
svcw
(There is no plan B.)
To: dmz
No, just the opposite! Now you’ll be able to measure your scale of “hotness” and document your progress. I, and many others, seek hotter and hotter peppers and recipes. Until now, all we had to go by was our own “tastes” but that is so variable from person to person and even to oneself on different days. I would assume that eventually they will develop a scientific consumer scale, not the Scoville scale since it’s so huge, that people can read on the labels.......
7
posted on
05/08/2008 6:27:40 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
To: dmz
I would love to have a way to get consistency when I put up salsa and hot sauce this summer from the garden. After a severl tastings on canning day, my “sensor” gets numb and I have a hard time getting it right. This would be a big help.
To: Red Badger
All I know is whatever the peppers are put in it will be way overcooked and mushy.
9
posted on
05/08/2008 6:29:25 AM PDT
by
Abathar
(Proudly posting without reading the article carefully since 2004)
To: Abathar
That is the fault of the cook. Perhaps Brits don’t like “al dente” because they have no “dente”............
10
posted on
05/08/2008 6:32:18 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
To: Red Badger
In Comptons method, the capsaicinoids are adsorbed onto multi-walled carbon nanotube (MWCNT) electrodes. The team measures the current change as the capsaicinoids are oxidised by an electrochemical reaction, and this reading can be translated into Scoville units. The technique is called adsorptive stripping voltammetry (ASV), and is a relatively simple electrochemical method. This could be adapted for numerous other "chemical level" tests.
11
posted on
05/08/2008 6:33:21 AM PDT
by
r9etb
To: Red Badger
I was picturing their teeth when I said that...
12
posted on
05/08/2008 6:34:38 AM PDT
by
Abathar
(Proudly posting without reading the article carefully since 2004)
To: myprecious
After a severl tastings on canning day, my sensor gets numb and I have a hard time getting it right. As a confirmed "chili-head", I have a similar problem: dishes that are "mild" to me seem to make others roll on the floor in agony -- especially if I have been taste-testing as I cook...
13
posted on
05/08/2008 6:35:32 AM PDT
by
TXnMA
("Allah": Satan's current alias...!!)
To: Abathar
14
posted on
05/08/2008 6:36:08 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
To: TXnMA
As a confirmed "chili-head", I have a similar problem: dishes that are "mild" to me seem to make others roll on the floor in agony -- especially if I have been taste-testing as I cook.. Exactly! People have a tolerance that waxes up and wanes with time. If you eat jalapeños daily, eventually they will be "mild" to you. But stop eating them for a month and they'll be hot all over again!.....
15
posted on
05/08/2008 6:38:55 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
To: r9etb
I would be surprised if other food ingredients wouldn’t alter the tests though.
I can’t believe that in the variety of chemicals found just in different hot sauces alone there aren’t other compounds that will oxidize along with the capsaicinoids to skew the results.
16
posted on
05/08/2008 6:38:55 AM PDT
by
Abathar
(Proudly posting without reading the article carefully since 2004)
To: Red Badger; myprecious
It takes all kinds. I annoy my wife and kids (who enjoy consistency) because I (the primary cook) prefer the unknown, and want things to taste different each time.
As Thoreau said ‘the only people who get anywhere interesting are the people who get lost’.
17
posted on
05/08/2008 6:40:55 AM PDT
by
dmz
To: Red Badger
Habanero.... beer.
18
posted on
05/08/2008 6:41:13 AM PDT
by
evets
(I have a crush on Hillary.)
To: Red Badger
Just imagine his wife having to kiss that... *shudder*
19
posted on
05/08/2008 6:41:13 AM PDT
by
Abathar
(Proudly posting without reading the article carefully since 2004)
To: r9etb
This could be adapted for numerous other "chemical level" tests. Yes, I was thinking of that, too. Sweetness, Sourness, Bitterness, etc........
20
posted on
05/08/2008 6:41:14 AM PDT
by
Red Badger
( We don't have science, but we do have consensus.......)
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