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
Connectedness to nature scale Connectedness to nature scale The connectedness to nature scale (CNS) is a measure of individuals' trait levels of feeling emotionally connected to the natural world in the realm of social and environmental psychology. The CNS was “designed to tap an individual’s affective, experiential connection to nature.” The concept of connectedness to nature signifies the relationship between an individual and the environment. In brief, the scale intends to measure the level to which an individual feels connected with the natural world. Mayer and Frantz describe the CNS as a reliable, single-factored, multi-item scale that is easy to administer. Environment sustainability includes