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 death of the universe positive cosmological constant (both of which are consistent with current data), the universe will continue expanding forever, and a heat death is expected to occur, with the universe cooling to approach equilibrium at a very low temperature after a very long time period. The hypothesis of heat death stems from the ideas of William Thomson, 1st Baron Kelvin (Lord Kelvin), who in the 1850s took the theory of heat as mechanical energy loss in nature (as embodied in the first two laws of thermodynamics) and extrapolated it to larger processes on a universal scale. The idea of heat death stems