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
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