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 exchanger and anti-scale chemicals with periodic lab testing. Plate and frame heat exchangers can be disassembled and cleaned periodically. Tubular heat exchangers can be cleaned by such methods as acid cleaning, sandblasting, high-pressure water jet, bullet cleaning, or drill rods. In large-scale cooling water systems for heat exchangers, water treatment such as purification, addition of chemicals, and testing, is used to minimize fouling of the heat exchange equipment. Other water treatment is also used in steam systems for power plants, etc. to minimize fouling and corrosion of the heat exchange and other equipment. A variety of companies have started using water