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
Scale of temperature the measurement of temperature, the formal definition of thermal equilibrium in terms of the thermodynamic coordinate spaces of thermodynamic systems, expressed in the zeroth law of thermodynamics, provides the framework to measure temperature. All temperature scales, including the modern thermodynamic temperature scale used in the International System of Units, are calibrated according to thermal properties of a particular substance or device. Typically, this is established by fixing two well-defined temperature points and defining temperature increments via a linear function of the response of the thermometric device. For example, both the old Celsius scale and Fahrenheit scale were originally based on