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
Heat pump must be colder in temperature than the space to be heated. Most commonly, heat pumps draw heat from the air (outside or inside air) or from the ground (groundwater or soil). The heat drawn from ground-sourced systems is in most cases stored solar heat, and it should not be confused with direct geothermal heating, though the latter will contribute in some small measure to all heat in the ground. True geothermal heat, when used for heating, requires a circulation pump but no heat pump, since for this technology the ground temperature is higher than that of the space that is