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
Connectedness to nature scale controversies surrounding the CNS. According to Perrin and Benassi, “after reanalyzing data from [Mayer and Frantz’s] article, collecting and analyzing our own data, and conducting a content analysis of CNS scale items, we conclude that the CNS does not measure an emotional connection to nature.” Perrin and Benassi provided a number of reasons for why they concluded the CNS does not measure emotions towards nature. For example, Mayer and Frantz use the word feel in eight out of the fourteen items on the CNS. Perrin and Benassi argue that the word feel, as it is used in the items of