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
Heat when it is connected to the system by a path for heat transfer, changes in it measure heat transfer. The mechanical view was pioneered by Helmholtz and developed and used in the twentieth century, largely through the influence of Max Born. It regards quantity of heat transferred as heat as a derived concept, defined for closed systems as quantity of heat transferred by mechanisms other than work transfer, the latter being regarded as primitive for thermodynamics, defined by macroscopic mechanics. According to Born, the transfer of internal energy between open systems that accompanies transfer of matter "cannot be reduced to