1. Do spicy foods cause
ulcers?
Moz Alhindi & Alec Blyler

2. How to go about this?
Q: How to measure Spiciness of food?
A: The Scoville Scale (units of Capsaicin)
Q: How to measure different intensities of
Ulcers?
A: size of ulcer (using MRIs and X-rays) and
pain caused by ulcer

3. Population & Sample
We will choose a sample for the
population of adult males. We will get 150
volunteers that are adult males from
philadelphia.

4. Experimental Design
peppers used in the experiment (capsaicin
levels)
- sweet bells (0 units)
- jalapeno pepper (3.5k - 8k units)
- habanero (200k - 350k units)

5. Randomization
The way we will incorporate randomization is through SRS.
we will number each volunteer from 1-150. then we will
write on pieces of papers each number, one number on
each and put it into a hat. from there we will shake the hat
and start choosing. First 50 are in the sweet bells group,
the second 50 volunteers are in the jalapeno pepper
ground and the last 50 volunteers are in the habanero
group.

6. Experimental Design
Blocking will be incorporated
we will have 3 randomly selected groups out of
the population to test each type of pepper with
different levels of spice.
there is no way to incorporate a placebo

7. Experimental Design
The control group will be the group with the sweet bells due
to their capsaicin level of 0. the experimental group will be
the jalapeno and the habanero. the way we will incorporate
blinding is by blinding just the evaluators. it is impossible to
blind the subjects due to the fact that they will find out when
they taste the pepper.

8. What we are Measuring?
The explanatory variable is going to be the spiciness or
capsaicin level (based on the scoville scale)
The response variable is going to be the size of each ulcer
that the volunteers may get from the spice of the peppers.
Then we are going to compare from having no spice what
ulcers look like and having different levels of spice.