RE: [CH] CHILE KIDS
Mary & Riley (uGuys@ChileGarden.com)
Sat, 17 Feb 2001 12:22:56 -0800
Sunny,
You mention really most of the good alternatives but assume they aren't
accessible to high school students. They are.
They could set up a liquid chromatography column easily enough. Cheaper
than the more commercial gas chromatography. They could use either a
packed column, or even paper for the solid phase. Take a little research
and experimenting. They'd have to get some samples of pure capsaicin, too.
Maybe some of the chemists here have some suggestions on this?
Also, the old fashioned organoleptic Scoville test is rather easy to do.
They could set up a panel and do it the old fashioned way, diluting sugar
water with precise concentrations of extract until there was no experience
of heat.
Best regards,
Riley
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Sunny Conley
> Sent: Saturday, February 17, 2001 10:32 AM
> To: chileheads
> Subject: [CH] CHILE KIDS
>
>
> I received the following message and I'm hoping that among the zillion
> of chileheads one of you can help answer the question. Aside from
> Scoville Units and Liquid Chromatology and taste testing is there
> another way to measure the heat of chile...something simple that high
> school students could use? Thanks much.Chile cheers! Sunny
>
> We are high school students doing a study on capsicum chinense (var.
> Jamaccan red) we genetically modified the plant and we would like to
> know how to prove that the pepper is now hotter than before. Is there
> any information you could give us to help us do this. We are at a loss
> right now, and have no clue how to measure the heat. thank you for
> your help.
>
>