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Chemists can now use carbon nanotubes to judge the heat of chilli sauces. The technology might soon be available commercially as a cheap, disposable sensor for use in the food industry. Richard Compton and his team at Oxford University, UK, have developed a sensitive technique to measure the levels of capsaicinoids, the substances that make chillies hot, in samples of chilli sauce. picked by AutumnLotus 4 months ago tags chemists measure chilli sauce hotness carbon |
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