Scoville scale scale, and may vary in content during ripening. Capsaicin is the major capsaicinoid in chili peppers. 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
Heat exchanger in tolerating bursts in metabolic heat production such as associated with outrunning cheetahs (during which the body temperature exceeds the maximum temperature at which the brain could function). Heat exchangers are widely used in industry both for cooling and heating large scale industrial processes. The type and size of heat exchanger used can be tailored to suit a process depending on the type of fluid, its phase, temperature, density, viscosity, pressures, chemical composition and various other thermodynamic properties. In many industrial processes there is waste of energy or a heat stream that is being exhausted, heat exchangers can be used