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 of temperature and has simple relation with microscopic quantities like the average kinetic energy of particles (see equipartition theorem). In experiments ITS-90 is used to approximate thermodynamic scale due to simpler realization. Lord Kelvin devised the thermodynamic scale based on the efficiency of heat engines as shown below: The efficiency of an engine is the work divided by the heat introduced to the system or where w is the work done per cycle. Thus, the efficiency depends only on q/q. Because of Carnot theorem, any reversible heat engine operating between temperatures "T" and "T" must have the same efficiency, meaning, the efficiency