[Listening] The science of spiciness
Why does spicy food make your mouth feel like it's on fire? The answer lies in certain compounds that activate sensory neurons called polymodal nociceptors. When you eat a chili pepper, for example, your brain thinks it's burning because the same receptors that are activated by extreme heat are activated by these compounds. In this video, we'll explore the science behind spiciness, including the types of compounds involved, the Scoville scale for measuring spiciness, and the ongoing battle to create the world's hottest pepper.
Here are some questions related to the video:
1. What are the sensory neurons that are activated by certain compounds in spicy foods?
a) Polymodal nociceptors
b) Olfactory neurons
d) Auditory neurons
2. What is the cool, minty compound that activates cold receptors?
3. Why do mustard, horseradish, and wasabi burn your nose?
a) They contain capsaicin
b) They contain piperine
c) They contain alkylamides
d) They contain isothiocyanates
3. What is the Scoville scale used for?
a) Measuring the acidity of foods
b) Measuring the sweetness of foods
c) Measuring the saltiness of foods
d) Measuring the spiciness of foods
5. According to some studies, does the pain of eating spicy foods get any better with training?
1. a) Polymodal nociceptors
2. c) Menthol
3. d) They contain isothiocyanates
4. d) Measuring the spiciness of foods
5. b) No. According to some studies, the pain of eating spicy foods does not get any better with training.