Hot sauce - with one of the mildest commercially available condiments, Cackalacky Classic Condiment Company's Spice Sauce, weighing in at less than 1000 Scoville units on the standard heat scale. A general way to estimate the heat of a sauce is to look at the ingredients list. Sauces tend to vary in heat based on the kind of peppers used, and the further down the list, the less the amount of pepper. Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most
Scale for the Assessment of Negative Symptoms been developed to assess the positive and negative aspects of schizophrenia. The Scale for the Assessment of Negative Symptoms (SANS) is a rating scale to measure negative symptoms in schizophrenia. The scale was developed by Nancy Andreasen and was first published in 1984. SANS is split into 5 domains, and within each domain separate symptoms are rated from 0 (absent) to 5 (severe). The scale is closely linked to the Scale for the Assessment of Positive Symptoms (SAPS) which was published a few years later. These tools are made available for clinicians and for research purposes. Andreasen NC: Scale for