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A group of naturally occurring chemical compounds that contain mostly basic nitrogen atoms.
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∙ 12y ago
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What will happen to a 13 yr old if he drink a gollon of chocolate?
Chocolate is contains an alkyloid, and along with most alyloids, it is poisonous. Not the drop dead on the floor kind, but the kind that messes with your body in small ways . . . for normal servings. But, if anyone, but especially a younger person, were to drink a gallon of chocolate, it could well be deadly. For that matter, if it were water, it could be deadly, depending on body weight.
What is the classification of cocaine?
In the U.S. cocaine is classified as a Schedule II drug, meaning it has a high potential for abuse but can be administered by a physician for legitimate medical uses. By prescription, it is available in the U.S. as a solution for local mucosal anesthesia, but is infrequently used due to safer alternatives.
The hottest Chile pepper that can typically be found in your local grocery store is?
There are so many ethnic neighborhoods in America that a local grocery store may well have hot chiles from many countries available. However, if we restrict the groceries to traditional "Americana" supermarkets, the hottest on the shelves would probably most frequently be Habaneros, (Capsicum Chinense, Habanero). Until 2005 Habaneros were the official world's hottest pepper. They can be measured at around 600,000 Scoville Heat Units (SHU). The SHU is named for Wilbur Scoville, who developed the rating system, and is the way that chiles are ranked according to their hotness. Athough, the typical grocery Habaneros these days are usually not at the peak of heat levels due to variations in freshness, handling, ripeness at picking, and other compromises made for shipping concerns. For comparison a typical jalapeño ranges from 2500 to 10,000 SHU, with 5000 SHU the average. Interesting Habanero factoids: Habanero chile is pronounced "Hob-ah-nare'-oh". The "n" has the normal English sound rather than the Spanish "ñ" sound as in jalapeño (hah-lah-pain'-yo). The character above the n (~) is called a tilde and it indicates that the n is pronounced as is the "ny" in the word canyon. The name Habanero for this Capsicum Chinese variety comes from the fact that, originally, these chiles were imported to the US through Havana, Cuba. Although Habaneros aren't native to Cuba, the name stuck for this type of chile because they came by way of Havana. The hottest chile now holding the record instead of Habanero is the ghost chile from India. This chile is also known as naga jolokia or bhut jolokia. There are "unofficial cultivars", the Dorset naga and the "Ghost chile". The naga jolokia and other varieties of this type of chile range in SHU from a whopping 855,000 to 1,463,700! A chile with a similar "fruity" flavor as the Habanero is the Scotch Bonnet, which is used in many Caribbean dishes and sauces, although it is slightly less hot than a Habanero. It gets its name from its shape that looks a bit like the hat. The capsaicin (the alkyloid that produces the hot sensation inside chiles) is contained in the membranes on the inner part of the chile, not in the corns/seeds as many people think. That is why the stem end of a chile is the hottest part instead of the tip since the membranes are more concentrated in that part of the chile.
What is the fourth hottest pepper in the world?
The current chile that falls into second place on the heat scale of Scoville Heat Units (SHU), is the Red Savina, a cultivar of Capsicum Chinense and variety of Habanero. It's official SHU measurements for the prior World Record was 600,000 SHUs. It was recently displaced from the Top of the rankings by the current title holder the Bhut Jolokia (Ghost Chile) from India which is measured at more than 1 million SHU.The hottest chile pepper is being disputed in some corners, so that makes it a little hard to determine the second hottest.The Naga Jolokia (Ghost Chile) from India is considered to be the hottest by many, including the Guiness Book of Records at a whopping 855,000 - 1,041,427 Scovilles Heat Units (SHU)* which would make the Red Savina habanero second at a scorching 350,000-580,000 Scoville and the regular Habanero chile, 100,000 to 350,000 Scoville, the 3rd.*Scoville Heat Unit is the unit of measurement used to determine a chile's heat. Developed by a Detroit pharmacologist - Wilbur Scoville - the heat level is determined by the amount of capsaicin found in the peppers. A regular Bell pepper clocks in at a lowely 0 Scovilles, and the Jalapeno rates a 2,500-8,000. Cayenne Pepper rates 30,000 to 50,000 SHU.While it does not hold the Guinness World Record (yet), there is also another chile that has been found in some examples to be at an amazing value of1,590,000 SHU. It is called the Naga Morich (Dorset Naga).NOTE: The Capsaicin (the alkyloid that produces the hot sensation inside the chile) is contained in the membranes on the inner part of the chile, not in the corns/seeds as many people think. That is why the stem end of a chile is the hottest part instead of the tip since the membranes are more concentrated in that part of the chile.
