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
Heat engine This is because "any" transfer of heat between two bodies at differing temperatures is irreversible, and therefore the Carnot efficiency expression only applies in the infinitesimal limit. The major problem with that is that the object of most heat engines is to output some sort of power, and infinitesimal power is usually not what is being sought. A different measure of ideal heat engine efficiency is given by considerations of endoreversible thermodynamics, where the cycle is identical to the Carnot cycle except in that the two processes of heat transfer are "not" reversible (Callen 1985): This model does a better