solubility of capsaicin in edible oil

[indiaagroherbals]

I shall be extremely thankful to anybody who can provide me the following information:-

> 1.The development of hotness or the capsaicin quantity in chilies from the budding stage to fully ripen stage. When is the optimum stage of capsaicin present?
> 2.How much capsaicin is released in edible oil in terms of percentage of the total quantity present when powder of chili is mixed in oil in relation to time and temperature?
> 3.What is the optimum time and temperature to get the maximum
quantity of capsaicin released into the oil?
> 4.Does green and dry red form of chili make a difference for the release of optimum quantity of capsaicin into the oil with reference to 3 above?
> 5.Is there is a difference between the solubility of capsaicin and capsacinoids in oil?
6. Does the content of capsaicin remain constant during the course of time in edible oil medium or otherwise in dry storage conditions?
> 7.What is the difference between HPLC & paper chromatography test to assess Scoville units especially in terms of accuracy.
Which is more accurate ?
Regards,
s k sethi
indiaagro5@yahoo.co.in

[DevilDuck]

Are you trying to make infused oils?

[DEFCON Creator]

Just reading the question sheet gave me a headache.

[Sickmont]

ow ow ow ow ow ow ow my head!!!!

[huvason]

SOunds like a final project for a bio major.

[DEFCON Creator]

SOunds like a final project for a bio major.

That's kind of what I was thinking. The questions are as if he copied the test sheet and just posted it.

[imaguitargod]

Answer to:
1. When the pepper is fully ripened (ie: the final color is reached)

[Sickmont]

I would think that someone should be able to find the answers to these questions fairly easily on-line.

[marcosauces]

Chocolate habanero infused olive oil...!!!
DARN i got to get into that..!!!!