Scoville WilliamBeecher Horoscope

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Wilbur Scoville (1865-1942)

Wilbur Lincoln Scoville, born January 22, 1865 (not January 13, 1906), in Bridgeport, Connecticut (not Philadelphia), was an American pharmacist best known for his creation of the Scoville organoleptic test, which measures the pungency (spiciness or "heat") of chili peppers.

Unfortunately, due to his time period, there are no social media details, recent projects, or readily accessible digital news archives pertaining to Wilbur Scoville. Information about him is primarily found in historical records and scientific publications.

Key Contributions:

• Scoville Organoleptic Test (1912): This subjective test involves diluting a chili pepper extract in sugar water until the "heat" is no longer detectable by a panel of tasters. While now largely replaced by more precise chemical methods like high-performance liquid chromatography (HPLC), the Scoville scale remains a popular way to express chili pepper heat.
• The Art of Compounding (1895): This textbook became a standard pharmaceutical reference and went through many editions. It covered topics from dispensing techniques to the properties of various drugs.
• Work at Parke-Davis: Scoville had a long career with Parke-Davis, a major pharmaceutical company, where he contributed to the development of several medicinal products.
• Scoville Heat Units (SHU): The results of the Scoville organoleptic test are expressed in Scoville Heat Units. For example, a bell pepper registers 0 SHU, while a jalapeño ranges from 2,500 to 8,000 SHU.

Though information on his personal life is limited, Scoville's legacy continues to influence how we understand and appreciate the spicy foods we consume. The Scoville scale remains a recognizable term worldwide, a testament to his contribution to food science.

Note: The birth date and place provided in the prompt are incorrect based on historical records. This information has been corrected in this profile.

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