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Topic: Scoville Units

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	Units: S
		These are units of flow rate for gases, and the term "standard" indicates that the flow rate assumes a standard temperature and a standard pressure of 1 atmosphere.
		This unit was originally called the bit [2], because when the message is a bit string and all strings are equally likely, then the information content turns out to equal the number of bits.
		The unit, called the stokes in Britain and the stoke in the U.S., is named for a British mathematician and physicist, Sir George Gabriel Stokes (1819-1903), who described the basic principles of fluid mechanics in 1845.
	www.unc.edu /~rowlett/units/dictS.html (10439 words)

	The Hottest Pepper
		Scoville Units were invented in 1912 by a pharmacist named Wilbur Scoville.
		The ratio of this dilution is the Scoville Unit.
		The levels of hotness are measured in multiples of 100 units, from the completely harmless Bell pepper at zero Scoville units to the Habanero pepper at 300,000 Scoville units.
	www.lilesnet.com /hobbies/cooking/hottest_pepper.htm (543 words)

	Scoville scale (Site not responding. Last check: 2007-10-09)
		Thus a sweet pepper, that contains no capsaicin at all, has a Scoville rating of zero (no heat detectable even undiluted); whereas the hottest peppers of all, such as habaneros have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable.
		Later developments such as high pressure liquid chromatography have now enabled the Scoville rating to be determined by direct measurement of capsaicin rather than sensory methods.
		N.B. Scoville ratings may vary considerably within a species—easily by a factor of 10 or more—depending on seed lineage, climate and even soil.
	www.termsdefined.net /sc/scoville-scale.html (247 words)

	Scoville scale
		The Scoville scale is a measure of the hotness of a chilli pepper.
		These particular fruits contain capsaicin, a chemical compound which stimulates heat-receptor nerve endings, and the number of Scoville heat units (SHU) indicates the ratio of capsaicin present.
		Thus a sweet pepper, that contains no capsaicin at all, has a Scoville rating of zero (no heat detectable even undiluted); whereas the hottest peppers of all, such as habaneross have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable.
	www.sciencedaily.com /encyclopedia/scoville_scale (297 words)

	Scoville Units
		A "Scoville Unit" is actually a measure of capsaicin (the chemical in hot peppers that is responsible for their heat).
		Scoville's test was a comparative taste test that is considered subjective by today's standards.
		A more sophisticated method is in use today, but in honor of Wilbur Scoville, the unit of measure is still called the Scoville.
	www.victoriastation.com /scoville_units.htm (427 words)

	The Nibble - Scoville Heat Units for Chile Peppers
		This procedure is more accurate than the taste test (“bite the chile”) technique and less expensive than more advanced laboratory techniques; although the measure of pungency is still subjective and depends on the taster’s palate and sensitivity to the capsaicin (the chemical compound that gives chiles their heat) that are responsible for pungency.
		Scoville Units: A unit measuring the concentration of capsaicin, the “hot” ingredient in chile peppers.
		A measurement of, 50,000 Scoville units means that an extract from the pepper can be diluted 50,000:1 with sugared water and the “burn” of the capsaicin will be barely detectable by the human tongue.
	thenibble.com /reviews/main/salts/scoville.asp (1627 words)

	Health & Household Tips
		The heat in hot peppers is measured in Scoville units, which was developed by Wilbur Scoville, a pharmaceutical chemist, in 1912.
		Scoville units were based on tasters and were a subjective test.
		From the hottest pepper to the mildest, Sweet bell peppers measured 0-100 Scoville units, Jalapeno peppers scored 2,500-5,000 and Cayenne scored 30,000 - 50,000.
	web.aces.uiuc.edu /urban/greenline/02v4/17.html (297 words)

	Ask Mr. Broussard, the TABASCO® Historian: How do scoville units work?
		In fact, if all known peppers were measured using this technique, their scale of pungency would range from 0 Scoville units, for the bell pepper, to 350,000 units, for the Mexican habanero.
		Scoville tried first to measure pungency by studying how pepper extract reacted with other chemicals but concluded that none was sensitive enough to offer readings with any degree of precision.
		Scoville's name has since become closely associated with the measure of pungency, but the oral test is now being slowly replaced by a modern machine (High Pressure Liquid Chromatograph) that is as sensitive as the human tongue.
	www.tabasco.com /info_booth/faq/scoville_how.cfm (640 words)

	(Site not responding. Last check: 2007-10-09)
		Scoville units are the units of "hotness" used to measure things like peppers and hot sauces.
		Originally, Wilbur Scoville calculated the units by asking a bunch of people when different dilutions of hot peppers stopped tasting hot.
		A piece on Food TV made me finally go look up some of the units of the foods we eat.
	schoolyworld.icnetco.com /2004/08/scoville-units.html (300 words)

	Chemistry and Scoville Units
		In the original test, Scoville blended pure ground chiles with a sugar-water solution and a panel of testers then sipped the concoctions, in increasingly diluted concentrations, until they reached the point at which the liquid no longer burned the mouth.
		The pungency of chile peppers is measured in multiples of 100 units, from the bell pepper at zero Scoville units to the incendiary Habanero at 300,000 Scoville units!
		"Scovilles" are the number of units of water needed to render a unit of pepper untingly (a scientific term) to the human tongue, based on the lunatic experiments of Wilbur Scoville.
	www.chez-williams.com /Hot%20Sauce/chemistry_and_scoville_units.htm (1457 words)

	Scoville Units
		At the beginning of the 20th century, a scientist named Wilbur Scoville was experimenting with the heat generating effects of capsaicin from peppers for the Parke Davis drug company.
		His problem was determining the exact strength of his various extracts so he developed a system to measure the "heat" of peppers based on the strength and mix of the capsaicinoids.
		The number of "units" of water required were termed "Scoville Units" and most of the varieties of peppers in the world have been tested and rated on the "Scoville Scale".
	www.outerbridge.com /About026.htm (195 words)

	Hot Sauces, Dry Rubs, and Barbeque Sauces
		The heat of food is measured in something called Scoville Units.
		The Scoville scale spans from 0 to 16 million; a sweet bell pepper has 0 Scoville units because there is no capsaicin present and pure capsaicin crystals have 16,000,000 Scoville units.
		Scoville units vary widely from one species to the next.
	www.undergrounddigital.com /hotshop (244 words)

	Sweat 'N Spice - Scoville Units & Hot Sauces \| Sweat 'N Spice Hot Sauce
		The Scoville Unit is derived from a series of tests using a solution of water and sugar.
		Scoville wrote The Art of Compounding which was first published in 1895 and has gone through at least 8 editions.
		Scoville died in 1942 but his name will forever go on with the Scoville Heat Unit and in the lives of chili lovers everywhere.
	www.sweatnspice.com /chemistry.php (549 words)

	Ventura County Star: (Site not responding. Last check: 2007-10-09)
		The Scoville scale starts at zero for bell peppers, which are sweet rather than hot even though they are members of the capsicum family.
		Near the top end of the scale are the Scotch Bonnet Habanero chilies, little round peppers that are extremely hot at 100,000 to 300,000 Scoville Units, which is 100 times as hot as a jalape--o.
		The Red Savina Habanero pepper was considered the hottest pepper in the world at 500,000 Scoville Units, but a new pepper, the tezpur, grown in India is supposed to have over 800,000 Scoville units.
	www.insidevc.com /lifestyle/food/343858.shtml (691 words)

	Scoville Units (Site not responding. Last check: 2007-10-09)
		The Scoville scale measures how hot a chile pepper is. It does this by measuring the amount of capsaicin in a chile.
		It's a myth that the heat is in the seeds: the seeds absorb heat from the ribs.
		Now the Scoville Units are measured by machines rather than by human tasters.
	www.practicallyedible.com /edible.nsf/pages/ed.1507 (346 words)

	CHILIPEPPERS: Senses on fire by FUTUREGARDEN
		In 1912, Wilbur Scoville, a chemist working for the Park Davis pharmaceutical company, developed a method to measure the heat level of a chili pepper.
		While it was better than nothing, the Scoville Organoleptic Test was clearly just a bit subjective, and it was replaced in 1980 by computerized liquid chromatography.
		The pepper scale ranges from 0 Scoville Units for a standard bell pepper to 5,000 for Jalapenos peppers, to a whopping 200,000 to 300,000 plus for Habaneros peppers.
	futuregarden.com /knowledge_tree/chilipeppers_scoville.html (425 words)

	What Is Capsaicin? What Are Scoville Heat Units? -
		In 1912, Wilbur Scoville, a chemist under the employ of Parke Davis Pharmaceutical Company, developed a method to measure the heat level of chiles.
		Scoville blended various pure ground chiles with a sugar-water solution.
		In September 2000, the news spread like “chile-fire” that scientists in India claimed that the hottest chile in the world is grown in the northeastern hills of Assam.
	faq.gardenweb.com /faq/lists/pepper/2002075348029538.html (874 words)

	Scoville Units
		The hottest pepper on record is the habanero/Scotch bonnet which some claim are the same pepper and others claim are slightly different varieties.
		Habaneros are rated at 100,000 to 350,000 Scoville units.
		Scoville Units are the measurement of capsicum level (the oil that makes chiles hot).
	chileheadchiles.com /heat.htm (169 words)

	The unOfficial Hoosier Chili Page (Site not responding. Last check: 2007-10-09)
		The industry standard for measuring the pepper's punch is the Scoville heat unit.
		In 1912 Wilbur Scoville devised an organoleptic test to measure the heat level of chiles.
		Scoville was a pharmacologist for the company that developed another well known product containing capsaicin, HEET, the muscle treating salve / rub, also used in many high school PE classes on some unspecting kid's underwear.
	users.hsonline.net /~jnetser/heat.htm (390 words)

	The Scoville Scale
		It was first a subjective taste test, but since, it has been refined by the use of HPLC, the unit is named in honour of its inventor.
		The greater the number of Scoville units, the hotter the pepper.
		The original Scoville test asked a panel of tasters to state when an increasingly dilute solution of the pepper no longer burned the mouth.
	www.chemsoc.org /exemplarchem/entries/mbellringer/scoville.htm (137 words)

	The Greater The Scoville Units the hotter the chilli
		It was in 1912 whilst working for the Parke Davis pharmaceutical company that one of their chemists, Wilbur Scoville, developed a method to measure the heat level of a chilli pepper.
		In the original test, Scoville blended pure ground chillis with a sugar-water solution and a panel of testers then sipped the concoctions, in increasingly diluted concentrations, until they reached the point at which the liquid no longer burned the mouth.
		The pungency of chilli peppers is measured in multiples of 100 units, from the bell pepper at zero Scoville units to the incendiary Habanero at 300,000 Scoville units!
	www.chileseeds.co.uk /chemistry-and-scoville-units.htm (959 words)

	The Scoville Unit - Measuring the Heat of Chile Peppers
		The Scoville Unit - Measuring the Heat of Chile Peppers
		With a rating of zero Scoville Units, the bell pepper provides a base level of heat, or lack thereof.
		Weighing in at over 300,000 Scoville units, this pepper is barely consumable by most humans.
	www.chile-pepper-sauces.com /scoville.html (420 words)

	Capsicum: all about chili pepper plants (Site not responding. Last check: 2007-10-09)
		Developed by Wilbur Scoville in 1912, Scoville Units measure chili pepper heat in multiples of 100, with the bell peppers at 0 and the habanero at over 300,000 Scoville Units.
		The Scoville Unit rating of a pepper is determined by a dilution taste test.
		The Scoville Unit number is based on how much the ground chili needs to be diluted before no heat is detected.
	www.chili-pepper-plants.com (554 words)

	Tallyrand's Culinary Fare - Chillies (Site not responding. Last check: 2007-10-09)
		A chilli's heat level is rated by Scoville Units, which is a measurement of the level of capsaicin in the fruit of a plant from the Casicum genus.
		It is concentrated in the veins of the fruit (not the seeds) and stimulates the nerve endings in your mouth, fooling your brain into thinking you're in pain.
		However, in honour Dr. Wilbur the unit of measure is still the Scoville, while still measured in the 1000's these are then shortened to 1 - 10 scale.
	www.geocities.com /napavalley/6454/chilli.html (1244 words)

	What's a Scoville Heat Unit? cooking with herbs and spices
		Scoville's test has become the industry standard for determining just how hot hot really is. Today, you will often find the Scoville Heat Unit rating on a jar of salsa or a bottle of hot sauce.
		Heat units are actually determined by how many parts of sugar water it takes to dilute a sample so that the heat of a chile can no longer be detected.
		Even though Scoville's name is still associated with the results, it's all done by machine these days.
	www.apinchof.com /scoville1029.html (327 words)

	What Makes PEPPERS Hot! (Site not responding. Last check: 2007-10-09)
		Scoville Units are the measurement of capsaicin level (the oil that makes chiles hot).
		Back in 1912, a chemist, Wilbur Scoville, working for the Parke Davis pharmaceutical company developed a method to measure the heat level of a chile pepper.
		This is so much hotter than the normal Habanero chile pepper, that the "Guiness Book of Records" have accepted it as "the hottest chile pepper" in the world.
	www.geocities.com /BourbonStreet/Square/9333/Scoville.html (243 words)

	Bailey Farms \| Chile Pepper Facts \| The Scoville Heat Rating System
		The Scoville Heat Unit Scale is the industry standard in which the heat of chile peppers is measured and compared.
		This scale is named after the man who developed it, Wilbur Scoville, who was a pharmacologist with Parke Davis.
		For example, if the dilution required was 1,000 units of water to 1 unit of alcohol solution then the sample was said to measure 1,000 Scoville Units.
	www.baileyfarmsinc.com /Facts/Scoville.html (189 words)

	Pass the Pepper
		0 to 100 Scoville units.* The most commonly used pepper is green, waxy and bell-shaped.
		When the green pepper is allowed to ripen on the vine, it turns various shades of yellow-green to bright red and becomes sweeter.
		Scoville units* measure the heat intensity of peppers.
	www.kraftfoods.com /kf/FoodandFamily/Fall_2003/ineveryissue/rw_pepper_scale.htm (367 words)

	Very hot peppers: habaneros to Thai hots (Site not responding. Last check: 2007-10-09)
		At 50,000 to 100,000 Scoville Units, they are known as one of the hottest chili peppers.
		While these are the hottest of the chili peppers (300,000+ Scoville Units!), someone accustomed to their heat will enjoy the sweet, plum tomato-apple flavor under the heat.
		These peppers, popular in Asian cooking, especially stir-fry dishes, are very hot (80,000 to 300,000 Scoville Units) with a heat that lingers.
	www.chili-pepper-plants.com /html/very_hot_peppers.html (502 words)

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