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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 che

  5. Photographs (C16H27NO3)

  6. Chemical Make Up (C16H27NO3)

  7. 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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