Scoville Scale kitap kapağı
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Scoville Scale

Alphascript Publishing (2010-10-18 )

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ISBN-13:

978-613-2-73674-1

ISBN-10:
6132736743
EAN:
9786132736741
Kitabın dili:
İngilizce
Özet:
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The Scoville scale is a measurement of the spicy heat (See: Piquance) of a chili pepper, due to its capsaicin content. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. The scale is named after its creator, American chemist Wilbur Scoville, who developed a test for rating the pungency of chili peppers. His method, which he devised in 1912, is known as the Scoville Organoleptic Test. An alternative method for quantitative analysis uses high-performance liquid chromatography, making it possible to directly measure capsaicinoid content. In Scoville's method, an alcohol extract of the capsaicin oil from a measured amount of dried pepper is added incrementally to a solution of sugar in water until the "heat" is just detectable by a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale.
Yayınevi:
Alphascript Publishing
Websitesi:
https://www.alphascript-publishing.com/
Düzenleyen:
Frederic P. Miller, Agnes F. Vandome, John McBrewster
Sayfa sayısı:
92
Yayın tarihi:
2010-10-18
Hisse:
Mevcut
Kategori:
Tarım, bahçecilik, ormancılık, balıkçılık, beslenme
Fiyat:
34.00 €
Anahtar kelimeler:
measurement, SPICE, Chili, Pepper, Piquance, Capsaicin, Scoville, scale

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