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Materials

Oxford Spin-off Readies Chili Tester

by Michael McCoy
September 23, 2013 | A version of this story appeared in Volume 91, Issue 38

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Credit: Oxford University
This new chili sensor will be marketed to food companies.
A chili sensor developed by an Oxford University electrochemist will be manufactured by the Singapore chemical sensor company Bio-X. The technology comes from the Oxford labs of Richard Compton, who developed a carbon nanotube-modified electrode that is sensitive to capsaicinoids, the chemicals in chilies that give them their characteristic heat.
Credit: Oxford University
This new chili sensor will be marketed to food companies.

A chili sensor developed by an Oxford University electrochemist will be manufactured by the Singapore chemical sensor company Bio-X. The technology comes from the labs of Richard Compton, who developed a carbon nanotube-modified electrode that is sensitive to capsaicinoids, the chemicals in chilies that provide their characteristic heat. Bio-X says it will target food companies that want to determine the quality of their raw materials.

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