Monday, 6 June 2016

Independent Learning Log 4 Isaac Chng



What I did
What makes chili spicy? As Singaporeans, most of us like spicy food, but have you ever wondered what makes that kick? I did research on chilies to find out.

What I learnt
1. Capsaicin gives chili it's spiciness. 
"The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids."

2. Endorphins released by the body makes us like spicy food.
"When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins."


Capsaicin gives chili it's signature kick! The endorphins produced by our body when feeling spicy pain makes us feel happier, causing a like for spicy food.

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