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
Sigma heat Sigma heat Sigma heat, denoted formula_1, is a measure of the specific energy of humid air. It is used in the field of mining engineering for calculations relating to the temperature regulation of mine air. Sigma heat is sometimes called "total heat", although total heat may instead mean enthalpy. Sigma heat is the energy which would be extracted from a unit mass of humid air if it were cooled to a certain reference temperature under constant pressure while simultaneously removing any condensation formed during the process. Because sigma heat assumes that condensation will be removed, any energy which would be