Capsicum is native to tropics area of Central and South America. At the end of fifteenth Century, Kolumb discovery America then bring pepper back to Europe, and thus spread to other parts of the world. In sixteenth Century, pepper is the first time indraught China.
As early as 200 years ago in China it has pepper records. Now this is widely cultivated throughout China, pepper became a popular vegetable.
Pepper is one of annual or perennial herbaceous plants. The fruit is usually a conical or oblong, when unripe it is greenish, while mature it turn into a bright red, yellow or purple, red is the most common. Due to capsicum fruit containing capsaicin so that it taste spicy. Can promote appetite. Pepper’s vitamin C content is ranked first in vegetables. Annual or perennial herbs, leaves is ovate-lanceolate, white flowers. Some of the fruit are like the top of brush pen, some of them are lantern shaped, white flowers. The fruit are generally like the top of brush pen, there are lantern shape, heart shape, cyan, while mature it turns into red, generally with spicy, for edible.
Capsaicin manufacturer studied found that pepper has a alkaloid compound called capsaicin, capsaicin molecule will stick to human or animal tissue cells, cause nerve cells release a nerve peptide called substance P. P substance sent information to the brain pain, i.e. tissue subjected to damage warning, this warning is the same as the real information of burning.
What is the source of hot peppery taste? Similar with the pepper, many plants can evolve a toxic or smell chemical substances, used for driving the seed damage, but these chemicals often exists in plant roots, leaves and fruits. But the capsaicin is only exist in fruit, secrete through a special glands near stem, as the fruit matures, more capsaicin secretion. Scientists think that pepper plant evolution is in a specific, because of capsaicin have the peculiar effect of delaying the birds digestive rate. Slow digestion process can make seed skin softening, help the seed germination. Experts through researching confirmed, the spicy show up is to deal with smaller enemies, fungal corrosion is more common than the threat of rodents. More than 90% of the wild pepper fruit has been fungal infection signs. Fungal corrosion is the main reason that the seed unfortunately die before breed.
"The capsaicin show beauty evolution", the researchers said, " make mammals don't like them is a good thing to pepper. Pepper seed is spread by birds, does the birds are not afraid of hot? Use of hot pepper to feed the birds, the birds seem to taste good, and no pain reaction. Why? Because the birds not to chew, they directly ingested pepper seeds. Natural selection presented conflicting requirements on species, then it evolved a truly wonderful solution. The way of pepper resist enemy is a classic example".
In recent years, many studies by pharmaceutical raw materials suppliers have shown that hot peppery taste is good for health, while people eat peppers, as long as no to injury oral, taste will more sensitive. In addition, while eating chili, saliva in oral and gastric secretion increase, gastrointestinal peristalsis accelerating, when people’s appetite decrease will produce an idea to eat chili. In fact, no matter in addict to the spicy food or not, eat chili on the human body has a certain therapeutic effect.
Source:htpp://www.cospcn.com
The application of tungsten in various industries
Steel Industry Most of tungsten applied in the production of special steels. The widely used high-speed steel was containing 9-24% of tungsten, 3.8-4.6% of chromium, 1-5% of vanadium, 4-7% of cobalt, 0.7-1.5% of carbon.
Magic effects of coconut oil
According to records, coconut oil can be regarded as the nobility of skin care plant extracts. It was rich in exotic tension of tropical plants, which can enhance the contractile force of the pores, perfectly beautify and nourish the skin.
Exploring the Potentials of Nano-Aluminum Powder
Nano-aluminum powder, a material with remarkable properties due to its minuscule particle size, is revolutionizing various industries with its high reactivity and large specific surface area. Unlike its bulk counterpart, nano-aluminum powder begins to oxidize at a lower temperature of 550°C, compared to the 950°C oxidation point of ordinary aluminum. This lower ignition energy and full combustion without apparent cohesion make it a superior choice for applications requiring high energy and efficiency. The unique characteristics of nano-aluminum powder, such as faster burning rates and greater heat release, are largely influenced by its synthesis method, which determines its particle size, surface area, and shape.
