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
Social Interaction Anxiety Scale friends, members of the opposite sex, or strangers. The main concerns include fears of being inarticulate, sounding boring, sounding stupid, not knowing what to say or how to respond, and being ignored. The scale specifically assesses anxiety experienced while interacting with others, not social phobia, which is more specifically fear of scrutiny when performing a task or being observed by others. The SIAS is similar to the Social Phobia Scale (SPS), a measure that mores specifically assesses social phobia. However, though the measure is not created to measure social phobia specifically, those with social phobia score high on the SIAS