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The Science of Spicy Food

The Science of Spicy Food. Sam Pratt Period 6. Spicy Food. Not physically “hot” Capsaican ((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)) Adaptation of plants to survive. Capsaicin. Special, coincidental effect on humans VR1 pain receptors on the tongue: used for burns

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The Science of Spicy Food

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  1. The Science of Spicy Food Sam Pratt Period 6

  2. Spicy Food • Not physically “hot” • Capsaican ((CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)) • Adaptation of plants to survive

  3. Capsaicin • Special, coincidental effect on humans • VR1 pain receptors on the tongue: used for burns • Detects food as “hot”

  4. Pleasure from Burns? • Body’s adaptation to pain: pleasure • Burning is an illusion • Building up immunity to spicy: body recognizes food is not actually hot

  5. Scoville Units • Unit of measure of capsaicin in food • Detected through solution of sugar water

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