Talk:Pepper (fruit): Difference between revisions
Jump to navigation
Jump to search
imported>Robert W King (New page: {{subpages}}) |
imported>Howard C. Berkowitz No edit summary |
||
(2 intermediate revisions by 2 users not shown) | |||
Line 1: | Line 1: | ||
{{subpages}} | {{subpages}} | ||
*http://www.webcitation.org/5SyE39l9m | |||
== Please do my math homework for me here.... == | |||
The article currently say that 15 Scoville units equals 1 ppm capsaicin, but that pure capsaicin is 16 million Scoville units. That would mean that pure capsaicin is more than 1,000,000 ppm capsaicin, wouldn't it? As a lover of spicy food I certainly wouldn't ''object'' to that, but I don't understand how that can be. [[User:Bruce M.Tindall|Bruce M.Tindall]] 03:37, 9 February 2009 (UTC) | |||
:The problem is that the classic Scoville measurement is a subjective human taste test, which doesn't cleanly map to the capsaicin concentration as measured by methods such as high-performance liquid chromatography. | |||
:Personally, I like the peppers that come with safety pins that have to be pulled before consumption. I wonder what the Scoville rating would be for [[thermite]]? I've eaten Habaneros supposedly in the 350,000 range, but there's always room to improve. [[User:Howard C. Berkowitz|Howard C. Berkowitz]] 03:49, 9 February 2009 (UTC) |
Latest revision as of 21:49, 8 February 2009
Please do my math homework for me here....
The article currently say that 15 Scoville units equals 1 ppm capsaicin, but that pure capsaicin is 16 million Scoville units. That would mean that pure capsaicin is more than 1,000,000 ppm capsaicin, wouldn't it? As a lover of spicy food I certainly wouldn't object to that, but I don't understand how that can be. Bruce M.Tindall 03:37, 9 February 2009 (UTC)
- The problem is that the classic Scoville measurement is a subjective human taste test, which doesn't cleanly map to the capsaicin concentration as measured by methods such as high-performance liquid chromatography.
- Personally, I like the peppers that come with safety pins that have to be pulled before consumption. I wonder what the Scoville rating would be for thermite? I've eaten Habaneros supposedly in the 350,000 range, but there's always room to improve. Howard C. Berkowitz 03:49, 9 February 2009 (UTC)
Categories:
- Article with Definition
- Developing Articles
- Nonstub Articles
- Internal Articles
- Food Science Developing Articles
- Food Science Nonstub Articles
- Food Science Internal Articles
- Agriculture Developing Articles
- Agriculture Nonstub Articles
- Agriculture Internal Articles
- Food Science Underlinked Articles
- Underlinked Articles
- Agriculture Underlinked Articles