Scoville scale Scoville Heat Units can be made by multiplying ppm H by a factor of 15" (modified to a factor of 16 by others). Another source using subjective assessment stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chile pepper extract at which heat can be detected by a taste panel (Bosland et al., 2007)." Since Scoville ratings are defined per unit of dry mass, comparison of ratings between
Heat flux sensor on the application, one might want to measure all three of these quantities or single one out. An example of measurement of conductive heat flux is a heat flux plate incorporated into a wall. An example of measurement of radiative heat flux density is a pyranometer for measurement of solar radiation. An example of a sensor sensitive to radiative as well as convective heat flux is a Gardon or Schmidt–Boelter gauge, used for studies of fire and flames. The Gardon must measure convection perpendicular to the face of the sensor to be accurate due to the circular-foil construction, while the