Scoville scale scale, and may vary in content during ripening. Capsaicin is the major capsaicinoid in chili peppers. 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
Scale of temperature the measurement of temperature, the formal definition of thermal equilibrium in terms of the thermodynamic coordinate spaces of thermodynamic systems, expressed in the zeroth law of thermodynamics, provides the framework to measure temperature. All temperature scales, including the modern thermodynamic temperature scale used in the International System of Units, are calibrated according to thermal properties of a particular substance or device. Typically, this is established by fixing two well-defined temperature points and defining temperature increments via a linear function of the response of the thermometric device. For example, both the old Celsius scale and Fahrenheit scale were originally based on