Scoville scale Scoville Heat Units can be made by multiplying ppm H by a factor of 15" (modified to a factor of 16 by others). Another source using subjective assessment stated: "Conventional methods used in determining the level of pungency or capsaicin concentration are using a panel of tasters (Scoville Organoleptic test method). ... Pepper pungency is measured in Scoville Heat Units (SHU). This measurement is the highest dilution of a chile pepper extract at which heat can be detected by a taste panel (Bosland et al., 2007)." Since Scoville ratings are defined per unit of dry mass, comparison of ratings between
Heat engine This is because "any" transfer of heat between two bodies at differing temperatures is irreversible, and therefore the Carnot efficiency expression only applies in the infinitesimal limit. The major problem with that is that the object of most heat engines is to output some sort of power, and infinitesimal power is usually not what is being sought. A different measure of ideal heat engine efficiency is given by considerations of endoreversible thermodynamics, where the cycle is identical to the Carnot cycle except in that the two processes of heat transfer are "not" reversible (Callen 1985): This model does a better