Chillies

Nassgussformerei, /. green sand molding, nass-kalt, a. wet (or damp) and cold, -kffhl, a. damp and cold, chilly, -lichtecht, a. fast to light when wet. 

These are a subset of sensory neurons having their cell bodies (small to medium size) in dorsal root and in cranial nerve ganglia and possessing nonmyelinated (C-type) or thinly myelinated (A-delta type) fibres. This subset of neurons express transient receptor potential vanilloid type 1 (TRPV1, or vanilloid, or capsaicin receptor) that is excited by capsaicin, the pungent ingredient of chilli. These neurons have been classified as polymodal nociceptors because they can be excited by various noxious stimuli. 

The operational duties of these smaller boiler systems vary widely, and for HW closed-loop heating systems, where the boiler is periodically offline, or in indirect heating systems where pipework, valves, or final heating units are exposed to chilly winds or icy conditions, some boiler winterization may be necessary. This is usually provided by replacing some of the water with glycols or other heat transfer fluids. 

Chatteijee, S., Padwal-Desai, S.R., and Thomas, P., Effect of y-irradiation on the colour power of turmeric Curcuma longa L.) and red chillies Capsicum annuum) during storage. Food Res. Int., 31, 625, 1998. 

Bromo-4-aminotoluene hydrochloride. Transfer the partially dried 3-bromo-4-acetaminotoluene to a 1-5-litre round-bottomed fiask, add 250 ml. of rectified spirit, and reflux on a water bath until the solid dissolves completely. Introduce through the condenser 250 ml. of concentrated hydrochloric acid to the boiling solution and continue the refluxing for a further 3 hours. Diming this time crystals of 3-bromo-4-aminotoluene hydrochloride separate. Pour the hot mixture into a 1-litre beaker and cool thoroughly. Filter the crystals of the hydrochloride at the pump through a Buchner funnel and wash rapidly with two 50 ml. portions of chilli rectified spirit. The yield of the hydrochloride is 150 g. 

Simmer some cinnamon Cinnamomum species) bark in 2 cups of water then add 1 tsp. of elder flowers or berries to make a warming tea on chilly days. 

Why would I think that Uncle Gareth might be chilly I... 

I unlock the front door and we go into the same chilly empti-... 

A strong curry is generally dark red-brown in colour, whereas a milder curry, such as biryani, is paler in hue. And the difference in the intensity of the curry stain arises from the varying concentration of the coloured components in the curry sauce. As an example, we will discuss the red and spicy tasting compound capsaicin (I), which is the cause of both the hotness of a chilli and contributes to its red colour. 

Fig. 2.2. Separation of the colour pigments of chilli powder on impregnated diatomaceous earth eluted with acetone-water (17 3 v/v). Reprinted with permission from T. Cserhati et al. [15].

Because of their commercial importance, the pigment composition of paprika (Capsicum annuum) and chilli powder (Capsicum frutescens) have been intensively investigated by various HPLC methods [24-26],... 

A similar study has been carried out in order to test the capacity of RP-HPLC for the authenticity test of chilli powders on the basis of pigment composition. Carotenoid pigments were extracted by shaking 3 g of chilli powder with 10 ml of acetone for 30 min. The supernatant was decanted and the procedure was repeated as the solid rest was nearly colourless. The collected organic phases were evaporated and redissolved in the mobile phase. Separations were performed on a narrow-bore ODS column (150 X 2 mm i.d., carbon loading, 9.5 per cent). Eluents A and B were methanol-ACN (80 20, v/v) and bidistilled water, respectively. Gradient elution was initiated by 15 per cent A increased to 80 per cent A in 25 min, held for 10 min, increased to 90 per cent A in 10 min, held for 10 min, increased to 97 per cent A in 3 min and held for 62 min. Each step of gradient elution was linear. Measurements were... 

Fig. 2.11. Separation of colour pigments of chilli powders, a origin Malaysia, detection wavelength 340 nm b origin Malaysia, detection wavelength 440 nm c origin Thailand, detection wavelength 340 nm d origin Thailand, detection wavelength 440 nm. Reprinted with permission from a. Kosa et al. [35].

A separation method using RP-HPLC and electrospray-tandem mass spectrometry was developed for the simultaneous determination of Sudan-azo dyes in hot chilli products. The chemical structures of the azo dyes included in the investigation are listed in... 

Fig. 3.38.The IUPAC names of Sudan azo dyes are as follows Sudan 1 = 1— [(2,4-dimethylphenyl)azo]-2-naphtalenol Sudan II = l-(phenylazo)-2-naphtol Sudan III = l-(4-phenylazophenylazo)-2-naphtol Sudan IV = o-tolyazo-o-tolyazo-beta-naphtol and Disperse Orange 13 = 4-[4-(phenylazo)-l-naphtylazo]-phenol. Azo dyes were separated in an ODS column (250 x 2.1 mm i.d. particle size 5 /xm) at 35°C. The isocratic mobile phase consisted of 0.1 per cent formic acid in methanol-0.1 per cent formic acid in water (97 3, v/v). The flow rate was 200 /xl/min. MS conditions were nebulizing and desolvation gas were nitrogen at the flow rates of 50 and 5551/h, respectively electrospray voltage, 3.0 kV cone voltage 25 V source temperature, 110°C desolvation temperature, 110°C. Azo dyes were extracted from the samples by homogenizing 1 g of sample with 10 ml of acetone, then the suspension was centrifuged and an aliquot of 3 ml of supernatant was mixed with 1 ml of deionized water, filtered and used for analysis. LC-ESI-MS/Ms SRM traces of standards and spiked samples are listed in Fig. 3.39. It was found that the detection and quantitation limits depended on both the chemical structure of the dye and the character of the accompanying matrix. LOD and LOQ values in chilli tomato sauce...

Fig. 3.39. LC-ESI-MS/MS SRM traces obtained from 125 pgfi standard solution of (a) Sudan I (b) Sudan II (c) Sudan IE (d) Sudan IV (e) Disperse orange 13 internal standard (100 /zg/1 left column) and from a blank chilli tomato and cheese sauce sample spiked with 125 pgfl each (1 685 jug/kg sample) of (f) Sudan I (g) Sudan II (h) Sudan III (i) Sudan IV (j) Disperse orange 13 internal standard (100 /ig/1 right column injection volume 20 p). Reprinted with permission from F. Calbiani et al. [115].

Mazidaa MM, SaUehb MM, Osman H (2005) Analysis of volatile aroma compounds of fresh chilli (Capsicum annuum) during stages of maturity using solid phase microextraction (SPME). J Food Comp Anal 18 427 37... 

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