chilli tasting

 Chilli tasting  

aim to see what is the best way to cool down the hot chilli taste in your mouth when eating chilly 

Hypothesis I think by using milk I will be able to remove the chilly taste from my mouth 

Equipment 

1 milk 

2 water 

3 coco cola

4 tasting cup 

5 chilli  

Method  

1 you will work in groups of three for this  experiment each person will use one of the drinks with the chilli you will then swap results in your group so every one has the same result 

2 each member of the group has to have their own tasting cup this will be used for putting the different liquids as we cool of the chilly in our mouth 

3 place a peace of chilly in your mouth 

4 after 10 seconds you will drink that liquid  that you have in your cup as you do this you will complete the result chart 

1 what is the name of the chemical in a chilli that make them hot ?

Capsaicin 

2 What is the name of the  five hottest chillies in the world 

1 Carolina Reaper 2,200,000  SHU

2 Trinidad Moruga Scorpion 2,009,231 SHU

3 7 Pot Douglah 1,853,936 SHU

4  Pot Primo 1,469,000 SHU

5 Pot Barrack pore ~1,000,000 SHU.

 3 Name 5 countries where chillies are grown  

Mexico 

India 

Africa

Thailand 

China  

4 what is the scoville scale and how does it work 

Scoville heat units, also known as SHU is simply a measurement of the number of times capsaicin needs to be diluted by sugar-water. The number of Scoville Heat Units (SHU) in a pepper or even hot sauce indicates the amount of capsaicin present. The higher the Scoville rating, the hotter the pepper. 

Chilli Tasting Results

Record : Yes or No

	Immediately	After 3 minutes
Milk	no	yes
Water	no	yes
Coca Cola	yes	yes

Summery 

the milk did not work immediately after 3 minutes it had a small effect .

the coke has a small effect imminently . coke had no effect after 3 minutes 

the water did not work imminently the water did not stop the chilli after 3 minutes 

Conclusion 

milk could be a solution when eating spicy foods -because  that because milk helps your mouth handle capsaicin and oily chemical compound in chilly peppers Caucasian blinds to receptor  in the tongue and creates a burning sensation casein protein found in milk can also blind to the capsaicin and watch it away