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
Scale of temperature and has simple relation with microscopic quantities like the average kinetic energy of particles (see equipartition theorem). In experiments ITS-90 is used to approximate thermodynamic scale due to simpler realization. Lord Kelvin devised the thermodynamic scale based on the efficiency of heat engines as shown below: The efficiency of an engine is the work divided by the heat introduced to the system or where w is the work done per cycle. Thus, the efficiency depends only on q/q. Because of Carnot theorem, any reversible heat engine operating between temperatures "T" and "T" must have the same efficiency, meaning, the efficiency