Slide 1: Introduction- The Scoville scale measures the spiciness of peppers- It assigns a number rating in Scoville heat units (SHUs)- The scale is based on the amount of capsaicin in a pepperSlide 2: History of the Scoville Scale- Wilbur Scoville introduced the Scoville organoleptic test in 1912- The test eventually became the Scoville scale- Mr. Scoville relied on human taste testers to determine the spiciness of peppersSlide 3: How the Scoville Scale Works- The Scoville scale measures the amount of capsaicin in a pepper- Capsaicin is the molecule responsible for the spiciness of peppers- The more capsaicin, the higher the SHU ratingSlide 4: Modern Methods for Measuring Spiciness- Today, scientists use high-performance liquid chromatography (HPLC) to determine the precise amount of capsaicin in a pepper- This method is more accurate and reliable than relying on human taste testers- HPLC can also measure other compounds in peppers, providing more detailed information about their flavor and aromaSlide 5: Conclusion- The Scoville scale is a useful tool for measuring the spiciness of peppers- It has a long history, dating back to 1912- Modern methods, such as HPLC, have improved our ability to measure the precise amount of capsaicin in peppers.