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
Scale of temperature "T" has the value 273.16. (Of course any reference temperature and any positive numerical value could be used—the choice here corresponds to the Kelvin scale.) It follows immediately that Substituting Equation 3 back into Equation 1 gives a relationship for the efficiency in terms of temperature: This is identical to the efficiency formula for Carnot cycle, which effectively employs the ideal gas scale. This means that the two scales equal numerically at every point. Scale of temperature Scale of temperature is a way to measure temperature quantitatively. Empirical scales measure the quantity of heat in a system in relation to