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
ILR scale are able to perform most basic functions using the language; this includes buying goods, reading the time, ordering simple meals and asking for minimal directions Limited working proficiency is rated 2 on the scale. A person at this level is described as follows: Professional working proficiency is rated 3 on the scale. Level 3 is what is usually used to measure how many people in the world know a given language. A person at this level is described as follows: Individuals classified at level 3 are able to use the language as part of normal professional duties and can reliably