Wilbur Scoville was first published in 1895 and has gone through at least 8 editions. The book was used as a pharmacological reference up until the 1960s. Scoville also wrote "Extracts and Perfumes", which contained hundreds of formulations. For a time he was a professor at the Massachusetts College of Pharmacy and Health Sciences. In 1912, he devised the test and scale known as the "Scoville Organoleptic Test" while working at the Parke-Davis pharmaceutical company. It measured piquancy, or "spiciness", of various chili peppers. It is now standardized as the Scoville scale. In 1922, Scoville won the Ebert prize from the American
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.