RE: [CH] Re: {CH} Chile Head forum
Cameron Begg (begg.4@osu.edu)
Fri, 17 Aug 2001 14:05:43 -0400
Hi C-H's,
At 10:11 AM -0700 8/17/01, Mary & Riley wrote:
>Cameron,
>
>You may be mistaken.
Rubbish! :-)
>For one thing moving to Denver would lower the
>boiling point of capsaicin too. But I think there's another process
>going on here.
So do I. I think there are chemical reactions taking place which
lower the capsaicin levels.
>Melting point: 65 oC (Ref 8, 1811)
>Boiling point: 210-220 oC at 0.01 torr pressure (Ref 8, 1811)
The boiling point (at NTP) that I remember (from somewhere) for the
most common capsaicin (8-methyl-N-vanillyl-6-nonenamide) is around
80degC. The others might well be lower. That would explain a lot.
[If I can get your hot sauce to the PO soon you'll get them on Mon.]
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Regards, Cameron.