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ramarao
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yOU TRY DRINKING VERY THIN BUTTER MILK ATLEST 300 ML TO DE-HOTIFY OR TO DE-ACTIVATE ITS BURNING SENSATION EFFECT BOTH IN THE MOUTH AND STOMACH.
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YT2095
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that`s why most hot curries etc... are served with Riata (a Mint in Yogurt based dip).
sweet things are suposed to help with the mouth side of things too, the indian drink Lassi is a sweet yogurt and fruit based drink and also very good
for this, not too disimilar to a Milkshake.
\"In a world full of wonders mankind has managed to invent boredom\" - Death
Twinkies don\'t have a shelf life. They have a half-life! -Caine (a friend of mine)
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chemoleo
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Please have a look at this thread:
http://www.sciencemadness.org/talk/viewthread.php?tid=5329
See my post on 14-2-2006 at 01:59
Your speculations on the function of 'capsaicin receptors' are simply wrong.
Darn. I am going to merge this. There's no reason this should be a seperate thread.
Never Stop to Begin, and Never Begin to Stop...
Tolerance is good. But not with the intolerant! (Wilhelm Busch)
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roamingnome
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thanks for these interesting extractions
trying to work with dry habanerios
want to mill it to a fine powder and compress it into a
non-lethal .357 round, maybye some rock salt too
of course i dont know how to test how effective it will be...
maybe ill send it to the jackass crew... hehehe
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The_Davster
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I think this counts as some sort of 'synthesis' of capsaicin
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JohnWW
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I eat large quantities of chilis and products made from them, especially in winter, including the type shown above.
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12AX7
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Some nice red ones there!
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Nerro
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Red Savina?
I've tried growing some plants as well but this summer sucked, it just wasn't hot enough. :S
#261501 +(11351)- [X]
the \"bishop\" came to our church today
he was a fucken impostor
never once moved diagonally
courtesy of bash
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The_Davster
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Hotazel actually. A hybrid for oil extraction, or so says the site I bought the seeds from. Same hotness, thinner flesh supposedly.
My red savina plant is a slower grower, it just started flowering recently and I only have 5 or so peppers on it, all of which are green.
Last summer they failed because I planted the seeds in june or something, this year I planted in january, giving them a long enough growing season.
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Ozone
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hot az 'el. Yep.
Great looking plant!
Love from Cajunland,
O3
-Anyone who never made a mistake never tried anything new.
--Albert Einstein
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Nerro
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Any tips for growing them? Do you grow them inside the hosue or outside? How hot are your summers?
#261501 +(11351)- [X]
the \"bishop\" came to our church today
he was a fucken impostor
never once moved diagonally
courtesy of bash
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The_Davster
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I have a few, some are more what I did that seemed to work, and no control to compare them to.
-Planted in january-not sure if that is necessary in warmer climates, but with a 3-4 month growing season where I am, it was necessary
-Watering the seedlings with diluted 20-20-20 exclusivly makes them have very nice leaves
-Transplant seedlings before they get root bound, I had 2 other red savina seedlings which were transplanted at the same time as the others, and they
were root bound at the time and died shortly after.
-After transplanting I watered using 20-20-20 diluted only on the weekends, otherwise they were not flowering
-dont plant in huge pots after transplanting(may be specific to here) so that they do become root bound, and they think they are going to die so they
attempt to reproduce by flowering and making peppers, last year I used big pots, and I only ever got flowers, never any peppers, despite the plants
being about 4x the size of the one in the picture.
They were kept in pots indoors, last year I don't think they liked the cold and aphids outside. This year they seem to love my hot south facing
windowsill. My summer (outside) temperatures range from the high 'teens' to low twenties usually, but there are always a few weeks where the temp
goes into the low thirties/high twenties. My windowsil is above 26 most of the time(max temp on one of those floating ball density thermometers).
I roughly followed what was on this site:
htt p://www.fiery-foods.com/dave/containers.asp
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Lambda
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Due to the interest that this thread has recieved in respect to viewings, I have managed to Secure a Good Book on the subject of
Capsicum:
Posted by @Lambda on 23-8-2007 at 18:22 (Password Protected, please Login first !):
https://sciencemadness.org/talk/viewthread.php?tid=7208&...
Enjoy !
Lambda.
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kazaa81
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| Quote: | Originally posted by The_Davster
I think this counts as some sort of 'synthesis' of capsaicin |
I've got the same kind of chilies, but I wasn't aware
they were habanero.
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NeroCupo
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| Quote: | Originally posted by Lambda
Due to the interest that this thread has recieved in respect to viewings, I have managed to Secure a Good Book on the subject of
Capsicum:
Posted by @Lambda on 23-8-2007 at 18:22 (Password Protected, please Login first !):
https://sciencemadness.org/talk/viewthread.php?tid=7208&...
Enjoy !
Lambda. |
I'm very interested about capsaicin, but your link it's password-protected.
How can I read it?
NeroCupo
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sparkgap
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Without giving you the password, here is what Lambda was referring to:
http://rapidshare.com/files/41765965/De0415299918.rar
Enjoy.
sparky (~_~)
"What's UTFSE? I keep hearing about it, but I can't be arsed to search for the answer..."
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StevenRS
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I have read that capsaicin is actually not very toxic, just painful
"If humans are about as sensitive as mice, the acute fatal toxicity dose for a 150 pound person would be about thirteen grams of pure,
crystalline capsaicinoids, which frankly, sounds high to us. I think that less than that would be lethal."
Source: http://www.fiery-foods.com/dave/capsaicin.asp
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NeroCupo
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Thank you very much, it's very interesting 
NeroCupo
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loveoforganic
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Tried an extraction with ~4 tablespoons cayenne pepper freshly ground in a coffee grinder, extracted with ~150 mL acetone. Bright red liquid was
decanted and filtered, leaving a grey solid that had a slight red present as well. Evaporated as well as possible, leaving ~15 mL solution (acetone
smell still present). Attempted to triturate with water. Two layers formed (all liquid). Aqueous layer was faintly red and was on bottom. On top
of aqueous layer was a deep, deep red oil (color of oxidized blood). Water was pipetted off, then oil was decanted (~1 mL collected). Acetone smell
no longer present (extracted into aqueous layer). Smells faintly of the red pepper. Viscosity similar to motor oil, possibly a little thicker.
Prior to attempted trituration, a tiny amount (probably ~10 mg) of a white solid would settle on bottom of solution upon extensive sitting. Unsure
yet if this will occur with decanted oil. No real burning smell from any of the solutions though. I suppose the vapor pressure of all the
capsaicinoids is very low?
Anyone else have any luck?
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UnintentionalChaos
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The levels of capsaicinoids present in cayenne are very low. If you're attempting an extraction, it's far better to start with bhut jolokia, red
savina habenaros, or other extremely hot pepper. The main problem here is that all peppers are going to yield a mixture of capsaicinoids that you
won't be able to seperate without something as powerful as preparative HPLC. That is of course, after you strip out the carotenoids, plant waxes, and
oils.
Alternatively, total synthesis is an option. Placement of the trans double bond with amateur friendly reagents is a problem that has consistently
befuddled me. A number of reactions exist to generate trans double bonds, but they all involve air-sensitives, potent mutagens, or reagents that are
just difficult to come by.
[Edited on 1-15-10 by UnintentionalChaos]
Department of Redundancy Department - Now with paperwork!
'In organic synthesis, we call decomposition products "crap", however this is not a IUPAC approved nomenclature.' -Nicodem
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argyrium
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noted in passing...
http://tinyurl.com/yf59tck
Indian military to weaponize world's hottest chili
Mar 23, 6:19 AM (ET)
By WASBIR HUSSAIN
GAUHATI, India (AP) - The Indian military has a new weapon against terrorism: the world's hottest chili.
After conducting tests, the military has decided to use the thumb-sized "bhut jolokia," or "ghost chili," to make tear gas-like hand grenades to
immobilize suspects, defense officials said Tuesday.
The bhut jolokia was accepted by Guinness World Records in 2007 as the world's spiciest chili. It is grown and eaten in India's northeast for its
taste, as a cure for stomach troubles and a way to fight the crippling summer heat.
It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. Classic Tabasco sauce ranges from 2,500 to 5,000
Scoville units, while jalapeno peppers measure anywhere from 2,500 to 8,000.
"The chili grenade has been found fit for use after trials in Indian defense laboratories, a fact confirmed by scientists at the Defense Research and
Development Organization," Col. R. Kalia, a defense spokesman in the northeastern state of Assam, told The Associated Press.
"This is definitely going to be an effective nontoxic weapon because its pungent smell can choke terrorists and force them out of their hide-outs," R.
B. Srivastava, the director of the Life Sciences Department at the New Delhi headquarters of the DRDO said.
Srivastava, who led a defense research laboratory in Assam, said trials are also on to produce bhut jolokia-based aerosol sprays to be used by women
against attackers and for the police to control and disperse mobs.
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The_Davster
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Non lethal capsaicin based tear gas grenades-been done for a while
Capsaicin based self-defense products for women and men -been done for a while...
Not sure why the writers found it newsworthy, other than the fact it uses the world's hottest chilies.
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12AX7
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That is impressively spicy. Capsaicin is 16M scoville, so those are approximately 6% of pure pain!
Tim
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pantone159
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I do like the concept of 'weapons grade peppers' though.
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crazyboy
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I believe I read that despite the excruciating pain capsaicin causes it is almost completely non-toxic, it directly targets pain receptors and doesn't
cause cell damage.
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