Pepper contains starch and protein. The substance which makes pepper "hot" is piperine. Piperine can be detected with sulphuric acid after extracting it with an organic solvent. Piperine, like caffeine, belongs to the biologically active alkaloids.
What you can learn about
- Detection method for piperine
- Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
- Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered