Scoville scale scale, and may vary in content during ripening. Capsaicin is the major capsaicinoid in chili peppers. 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
Barratt Impulsiveness Scale Barratt Impulsiveness Scale The Barratt Impulsiveness Scale (BIS) is a widely used measure of impulsiveness. It includes 30 items that are scored to yield six first-order factors (attention, motor, self-control, cognitive complexity, perseverance, and cognitive instability impulsiveness) and three second-order factors (attentional, motor, and non-planning impulsiveness). The BIS is the most widely used self-report measure of impulsive personality traits. As of June 2008, Web of Knowledge (an academic citation indexing and search service) tallied 457 journal citations of the 1995 article which defined the factor structure of the 11th version of the Barratt Impulsiveness Scale. Although initially developed in the