Scoville scale scale, and may vary in content during ripening. Capsaicin is the major capsaicinoid in chili peppers. Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most
Heat death of the universe positive cosmological constant (both of which are consistent with current data), the universe will continue expanding forever, and a heat death is expected to occur, with the universe cooling to approach equilibrium at a very low temperature after a very long time period. The hypothesis of heat death stems from the ideas of William Thomson, 1st Baron Kelvin (Lord Kelvin), who in the 1850s took the theory of heat as mechanical energy loss in nature (as embodied in the first two laws of thermodynamics) and extrapolated it to larger processes on a universal scale. The idea of heat death stems