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Capsaicin

Capsaicin. By Jon Fuller & Alex Pappas. Intro. Compound Basics. The chemical formula is (C 16 H 27 NO 3 ) The molar mass is 305.41 g/mol The melting point is 62-65°C The boiling point is 210-220°C Normally solid at room temperature is odorless, colorless, crystalline to waxy compound.

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Capsaicin

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  1. Capsaicin By Jon Fuller & Alex Pappas

  2. Intro

  3. Compound Basics • The chemical formula is (C16H27NO3) • The molar mass is 305.41 g/mol • The melting point is 62-65°C • The boiling point is 210-220°C • Normally solid at room temperature is odorless, colorless, crystalline to waxy compound. • Functions as an irritant when it comes in contact with the tissue of mammals.

  4. Discovery • The compound was first extracted in 1816 by ChtistinaFredrichBucholz in an impure form. • It was not until 1898 that Karl Micko was able to extract the pure form of Capsaicin. • It’s chemical make formula is (C16H27NO3)

  5. Photographs (C16H27NO3)

  6. Chemical Make Up (C16H27NO3)

  7. Most Common Uses • Used in food to add spiciness to food, most effective counteractive would be cold milk or a cold sugar water mix • Can cause burning sensation for up to 8 hours after ingestion. • This chemical is also used in ointments to relieve arthritis pains and other joint pains.

  8. More Uses • This chemical is used as a main component in pepper spay that greatly adds to the burning effect. • Also used as a pest deterrent as it is commonly crushed up and put on bird seed as birds are not affected. • Also used as Elephant deterrent to keep Elephants from eating crops in Africa.

  9. Sources • http://pharmatopia.nl/mirrors/erowid/chemicals/capsaicin/images/archive/capsaicin_3d.jpg • http://en.wikipedia.org/wiki/File:Capsaicin-3D-vdW.png • http://image.made-in-china.com/2f0j00DMFTYiZhrSqs/Capsaicin-Capsaicinoids-ge-95-.jpg • http://en.wikipedia.org/wiki/Capsaicin#Toxicity

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