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
Connectedness to nature scale controversies surrounding the CNS. According to Perrin and Benassi, “after reanalyzing data from [Mayer and Frantz’s] article, collecting and analyzing our own data, and conducting a content analysis of CNS scale items, we conclude that the CNS does not measure an emotional connection to nature.” Perrin and Benassi provided a number of reasons for why they concluded the CNS does not measure emotions towards nature. For example, Mayer and Frantz use the word feel in eight out of the fourteen items on the CNS. Perrin and Benassi argue that the word feel, as it is used in the items of