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
Graphical timeline from Big Bang to Heat Death Graphical timeline from Big Bang to Heat Death This is the timeline of the Universe from Big Bang to Heat Death scenario. The different eras of the universe are shown. The heat death will occur in 10</sup> years, if protons decay. Usually the logarithmic scale is used for such timelines but it compresses the most interesting Stelliferous Era too much as this example shows. Therefore, a double-logarithmic scale "s" ("s*100" in the graphics) is used instead. The minimum of it is only 1, not 0 as needed, and the negative outputs for inputs smaller than 10 are useless. Therefore, the