We have a modified procedure for testing hot chilli powders.
STEP ONE - We perform a 10:1 extraction using 0.50 gm of Powder and 5.0 ml of ChilliPot Extraction Buffer, in a 15 ml tube,
STEP TWO - We vortex each plastic 15ml graduated screw cap tube for 1 minute.
STEP THREE - We pipetted 100 microliters from the center of the extract in each tube.
STEP FOUR - We added about 50 microliters to the ChilliPot sensor.
STEP FIVE - We ran “Sauce” and 0.1 ml and 1.0 ml as dilution.