By Jon Fuller & Alex Pappas

 The chemical formula is (C 16 H 27 NO 3 )  The molar mass is g/mol  The melting point is 62-65°C  The boiling point is °C  Normally solid at room temperature is odorless, colorless, crystalline to waxy compound.  Functions as an irritant when it comes in contact with the tissue of mammals.

 The compound was first extracted in 1816 by Chtistina Fredrich Bucholz in an impure form.  It was not until 1898 that Karl Micko was able to extract the pure form of Capsaicin.  It’s chemical make formula is (C 16 H 27 NO 3 )

(C 16 H 27 NO 3 )

 Used in food to add spiciness to food, most effective counteractive would be cold milk or a cold sugar water mix  Can cause burning sensation for up to 8 hours after ingestion.  This chemical is also used in ointments to relieve arthritis pains and other joint pains.

 This chemical is used as a main component in pepper spay that greatly adds to the burning effect.  Also used as a pest deterrent as it is commonly crushed up and put on bird seed as birds are not affected.  Also used as Elephant deterrent to keep Elephants from eating crops in Africa.

 ages/archive/capsaicin_3d.jpg ages/archive/capsaicin_3d.jpg   china.com/2f0j00DMFTYiZhrSqs/Capsaicin-Capsaicinoids-ge-95-.jpg china.com/2f0j00DMFTYiZhrSqs/Capsaicin-Capsaicinoids-ge-95-.jpg 