Scoville scale 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 expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
Diagonal scale Diagonal scale is used in engineering to read lengths with higher accuarcy as it represents a unit into three different multiple in metres, centimeters and millimeters. Diagonal scale is an important part in Engineering drawings. Diagonal scale Diagonal scale is an engineering measuring instrument which is composed of a set of parallel straight lines which are obliquely crossed by another set of straight lines. Diagonal scales are used to measure small fractions of the unit of measurement. Diagonal scale is derived from the Latin word "Diagonalis". The Latin word was originally coined from the Greek word "diagōnios" where "dia" means