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Scoville shu

                                                            Scoville shu The Scoville Heat Scale is based on Scoville heat units ( SHU). These heat units are used to measure the pungency of chili peppers (capsaicin). This unit was introduced in 1912 by the pharmacist Wilbur Scoville. It measures the level of heat in peppers, primarily caused by compounds known as capsaicinoids, with capsaicin and dihydrocapsaicin making up about 95% of these compounds. The measuring  process involves dissolving 1 grain of powdered pepper in 100 milliliters of ethanol. The ethanol extracts the capsaicin, which is then diluted with sweetened water. The solution is tested by a panel of human tasters who assess the heat level by detecting the point at which the pepper’s spiciness is no longer noticeable. The degree of dilution required to reach this thre...
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BUSINESS CEO's who supported and endorsed Kamala Harris

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How to Extract Capsaicin from the New Pepper X

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How to extract Capsaicin from the New Pepper X Before you start, please research the danger of working with capsaicin. Safety Protocol : Since capsaicin can irritate the skin, always wear gloves when handling Pepper X. I also wear a face mask.  1. Prepare the  Pepper X  dried pods ( Grind into Powder) Grind the Peppers: Use a food processor or grinder to finely grind the dried pepper, maximizing the surface area for effective extraction. 2. Infuse the Capsaicin Add to Jar: Place the ground Pepper X powder into a glass jar. Add Alcohol: Pour 90% alcohol into the jar to fully submerge the pepper powder. The alcohol will act as a solvent, pulling the capsaicin from the peppers. Seal and Store: Secure the jar with a tight lid and store it in a cool, dark area. Let it sit for 2 weeks, shaking the jar gently every few days to help with the extraction process. 3. Filter the Infusion Mixture Strain the Mixture: After 2 weeks, strain the mixture using cheesecloth to se...
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