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
An Experimental Enquiry Concerning the Source of the Heat which is Excited by Friction heats of the material machined away and that remaining were the same. Rumford argued that the seemingly indefinite generation of heat was incompatible with the caloric theory. He contended that the only thing communicated to the barrel was motion. Rumford made no attempt to further quantify the heat generated or to measure the mechanical equivalent of heat. Most established scientists, such as William Henry, as well as Thomas Thomson, believed that there was enough uncertainty in the caloric theory to allow its adaptation to account for the new results. It had certainly proved robust and adaptable up to that time.