heyya ppl. long time nvr post. so im posting now =). well last week was hell, cuz it was all the prelims paper2. higher chi was hard i tink.. the rest was ok but i dunno how well i wud fare. well hu cares its all over now. now its olvls! ( and paper1s if u considered them as test papers)

been playing soccer recently n i nvr realised tat being a keeper was so much fun. still, i tink that playing outfield iz still better. haha. anyway, MAN UTD WON MAN CITY 4-3 YTD! me,clarkson and kokwee nearly had heart attack while watching the match.. each time when man city scored, we all were spamming each other vulgarities on msn lol. yay OWEN U ROX. FLETCHER U ROX. FOSTER N RIO U BOTH SUX BIG TIME.

i got so bored that i actl went to find out why does chilli cause a burning sensation in our mouth n here's wat i got.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids.^[8][9] Capsaicin is the primary ingredient in pepper spray.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are normally responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study^[10] reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as heat.^[11]

The "heat" of chili peppers is measured in Scoville heat units (SHU), which is the number of times a chili extract must be diluted in water for it to lose its heat. Bell peppers rank at 0 SHU, New Mexico green chilis at about 1,500 SHU, jalapeños at 3,000–6,000 SHU, and habaneros at 300,000 SHU. The record for the hottest chili pepper was assigned by the Guinness Book of Records to the Naga Jolokia, measuring over 1,000,000 SHU. Pure capsaicin, which is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, measures 16,000,000 SHU.

There is debate whether or not men and women sense capsaicinoids similarly. Research carried out by the University of Reading shows that the effect of capsicum chinense is elevated in the conjunction with testosterone. Thus men are more affected than women.

From: http://en.wikipedia.org/wiki/Chili_pepper

lol BET U DIN NOE THAT THERE IZ STILL UNITS FOR THE "HEAT" OF CHILLI.