Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography

The aim of the present study was to determine the content of capsaicin and dihydrocapsaicin in Capsicum samples collected from city markets in Riyadh (Saudi Arabia), calculate their pungency in Scoville heat units (SHU) and evaluate the average daily intake of capsaicin for the population of Riyadh. The investigated samples consisted of hot chillies, red chillies, green chillies, green peppers, red peppers and yellow peppers.

CSC 215: Procedural Programming with C

The course introduces the procedural programming paradigm. Brief history of C. The C program structure. The primitive data types, variables and constants. The basic operators and their priorities: arithmetic operators, logical operators and access operators. Boolean expressions and control structures. Procedures and parameter passing. User defined types. The usefulness of make files. The pre-processor directives and their use in a C program.

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