user has required PC Sprites INC - Profile of MrKyurem

(No artificial colourings!)
No artificial colourings!

Registration Date: 25-12-2015
Date of Birth: 12-08-2000 (16 years old)
Local Time: 29-03-2017 at 04:17 AM
Status: Offline

MrKyurem's Forum Info
Joined: 25-12-2015
Last Visit: Yesterday 09:51 AM
Total Posts: 53 (0.12 posts per day | 0.18 percent of total posts)
(Find All ThreadsFind All Posts)
Time Spent Online: 1 Week, 6 Days, 16 Hours, 26 Minutes, 32 Seconds
Members Referred: 1
Reputation: 8 [Details]
Awards: 2 [Details]

MrKyurem's Contact Details
Email: Send MrKyurem an email.
Private Message: Send MrKyurem a private message.
ICQ Number:
AIM Screen Name:
Yahoo ID:
Additional Info About MrKyurem
Sex: Undisclosed
Bio: Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage. The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dimethyl-5α-(1-methylethenyl)azulene-1(2H)-one), a sesquiterpene originally discovered in the tubers of cyperus rotundus, which can be detected in concentrations of 0.4 nanograms/L in water and in wine: rotundone is also present in marjoram, oregano, rosemary, basil, thyme, and geranium, as well as in some Shiraz wines.
Oldie?: No

MrKyurem's Signature
Return to TopReturn to Content