Observations

After stirring, the originally transparent solution became translucent and murky.
After evaporation, a sticky and oily paste was left in each of the beakers.
The colours of the pastes were dark red.
The amount of paste extracted varied for each type of peppers.


Figure 4.1. Before stirring	Figure 4.2. After stirring	Figure 4.3.: After filtering out peppers

Final Products

The extracted products from different peppers

Figure 4.4. The extracted products from different peppers

Data

Note: Capsds. is the abbreviation for capsaicinoids.

Name	Mass of Peppers (g)	Mass of Beaker (g)	Mass of Beaker and Capsds. (g)
Scotch Bonnet	39.60	158.28	159.74
Jamaican Hot Peppers	41.12	173.63	176.17
Thai Hot Peppers	35.48	167.04	168.45
Bird's Eye Chili	55.10	165.71	167.60
Pusa Jwala	45.54	159.42	160.48
Etna Hot Peppers	50.71	160.04	161.48
Cao Bong Boogie Hot Peppers	52.63	164.22	167.27