Scoville scale 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 expedient method for estimating SHU is a subjective assessment derived from the capsaicinoid sensitivity by people
Validity scale questioned. One theory is that subjects in tests of validity scales are given instructions (e.g. to fake the best impression of themselves or to fake an emotionally disturbed person) that virtually guarantee the detection of faking. The tests may not be designed to detect role faking. Validity scale A validity scale, in psychological testing, is a scale used in an attempt to measure reliability of responses, for example with the goal of detecting defensiveness, malingering, or careless or random responding. For example, the Minnesota Multiphasic Personality Inventory has validity scales to measure questions not answered; client "faking good"; client "faking