The hot spicy compound in green peppercorn is capsaicin: (8-methyl-N-vanillyl-6-nonenamide, (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3))
This is found in all kinds of peppers (Piper nigrum): Indian, chily, piment or black pepper.
'Bell pepper' (green, red or yellow, Capsicum annuum) is the sweet cultivar of Capsicum annuum which does NOT produce capsaicin, because of the lag of that specific recessive gen.
Pepper - as all the vegetables is a complex of many compounds; consequently no moleculear structure of pepper. Only a chemical substance has a molecular structure.
Physical change as no new substance is formed and the properties have also not changed. Hope it helps!
The smallest representative unit of a substance is called a molecule. The number and type of atoms present in a molecule are determined by the chemical formula of the substance. The chemical formula provides information on the number and type of each element present in the molecule.
The substance present at the start of a chemical reaction is called a reactant. Reactants are the starting materials that undergo chemical changes to form products during a reaction.
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It tells you the elements and the proportions of those elements that are present to make the pure substance.
If the substance doesn't react at all chemically then the substance is inert.
The most important component of cork is suberin.
This is a method of analytical chemistry.
No: the substances present at the beginning of reaction are the reactants or reagents.
The reactant is the substance present at the start of a chemical reaction, while the product is the substance(s) formed from a chemical reaction.