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
Vernier scale between two points. Such an arrangement can go to higher resolution by using higher scale ratios, known as the vernier constant. A vernier may be used on circular or straight scales where a simple linear mechanism is adequate. Examples are calipers and micrometers to measure to fine tolerances, on sextants for navigation, on theodolites in surveying, and generally on scientific instruments. The Vernier principle of interpolation is also used for electronic displacement sensors such as absolute encoders to measure linear or rotational movement, as part of an electronic measuring system. Calipers without a vernier scale originated in ancient China as