'Capsaicin' diaporamas de présentation

Integrating STEM in Middle & High School Level Food Science

Integrating STEM in Middle & High School Level Food Science. Peggy Templeton M.Ed Central Kitsap School District. Contact Information. Peggy Templeton peggyt@cksd.wednet.edu http://moodle.cksd.wednet.edu/ View Secondary Schools, to CKJH and click on Templeton

892 views • 77 slides

Plant of the day

Plant of the day. Purple foxglove. Chapter 2 - Chemistry. Atomic structure. Ions. Water is a solvent of polar molecules. Biological molecules. Carbohydrates Lipids Proteins Nucleic acids. From monomers to polymers. Cellulose. Cellulose products. Secondary metabolites.

729 views • 52 slides

BUSH TEAS a case study.

BUSH TEAS a case study. ANNATTO (Bixa orellana). ANNATTO (Bixa orellana). ANNATTO (Bixa orellana). TRANS-BIXIN (PANCREATOTOXIN) C 25 H 30 O 4. ANNATTO (Bixa orellana). ANNATTO (Bixa orellana). ANNATTO (Bixa orellana). ANNATTO (Bixa orellana). ANNATTO (Bixa orellana).

606 views • 37 slides

External Analgesics

413 views • 21 slides

The Chemistry in Salsa

The Chemistry in Salsa. In your table groups, make a list of chemicals you think are in a bite of salsa What chemical reactions may occur?. What gives color and is the health benefit of the super food tomatoes ?. Beta Carotene Fructose Lycopene Limonene. Correct Answer. Lycopene.

370 views • 15 slides

The Chemistry in Salsa

The Chemistry in Salsa. In your table groups, make a list of chemicals you think are in a bite of salsa What chemical reactions may occur?. What gives color and is the health benefit of the super food tomatoes ?. Beta Carotene Fructose Lycopene Limonene. Correct Answer. Lycopene.

156 views • 15 slides

Capsaicin

1.07k views • 9 slides

Determination of capsaicinoid profile of some peppers sold in Nigerian markets

The capsaicinoid profile of six different peppers sold in Nigerian markets was determined by Gas ChromatographyMass Spectrometry. The capsaicinoids were extracted from the peppers using methanol as extractant and analyzed without need for derivatization. A total of eight (8) capsaicinoids were identified and quantitated: Capsaicin, Dihydrocapsaicin Dihydrocapsaicin 1, Dihydrocapsaicin 2, Norcapsaicin, Nordihydrocapsaicin 1, Nordihydrocapsaicin 2 and Nornordihydrocapsaicin though, not fully present in all the varieties. Dihydrocapsaicin 1, Dihydrocapsaicin 2, Nordihydrocapsaicin 1, Nordihydrocapsaicin 2 and Nornordihydrocapsaicin are isomers. Seven were identified in the Cameroun pepper variety, six in “Zaria atarugu” and Miango, and five in each of the remaining varieties. In all the peppers analyzed, capsaicin had the highest relative concentration, which ranged from 27.3% in the Cameroun variety to 49.38% in the “Zaria atarugu” variety. The sum of the relative concentrations of capsaicin and dihydrocapsaicin ranged from 47.03% in the “Miango” variety to 87.3% in the “Zaria atarugu” variety.

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Introduction :

10 uM Capsaicin 10 uM Capsaicin 10 uM Capsaicin 10 uM Capsaicin 10 uM Capsaicin 1uM Capsazepine 3 uM Capsazepine 10 uM Capsazepine. 1 min.

111 views • 1 slides