Scoville scale Scoville scale The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicinoids, among which capsaicin is the predominant component. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test. In the 21st century, high-performance liquid chromatography (HPLC) is used to quantify the capsaicinoid content as an indicator of pungency. The most expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
Heat exchanger temperatures. We find the total energy transferred by integrating the expressions for the time rate of change of internal energy per unit length: By the conservation of energy, the sum of the two energies is zero. The quantity formula_30 is known as the "Log mean temperature difference", and is a measure of the effectiveness of the heat exchanger in transferring heat energy. Heat exchanger A heat exchanger is a device used to transfer heat between two or more fluids. In other words, heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid