Hot Scale of Peppers

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<div style="border:1px solid #d3d3d3; padding:17px 0 0px 17px; background:#ffffff; width:510px;"><div style="width:100%; overflow:hidden;"><a target="_blank" href="http://en.rian.ru/infographics/20120721/174697843.html" style="text-decoration:none;"><img src="http://en.rian.ru/i/eng/logo_sml.gif" alt="RIA Novosti" title="RIA Novosti" style="float:left; margin-right:10px;" border="0" /></a><a target="_blank" href="http://en.rian.ru/infographics/20120721/174697843.html"><img src="http://en.rian.ru/images/17469/77/174697748.jpg" width="120" height="83" border="0" alt="Hot Scale of Peppers" style="float:right;padding:0px 15px 5px 0px;" /></a><a target="_blank" href="http://en.rian.ru/infographics/20120721/174697843.html" style="color:#000000;text-decoration:none;display: block; margin: 0 10px 0 0 ;"><strong style="font:19px Georgia,Arial,sans-serif; line-height:16px; font-weight:bold;">Hot Scale of Peppers</strong></a><p style="font:13px Georgia,Arial,sans-serif; padding:5px 153px 0px 0;"><span style="color:#5590bf;">10:40</span> <span style="color:#5590bf; padding-right:7px;">21/07/2012</span> <span style="font-size:12px;">The scale was created in 1912 by U.S. pharmacist Wilbur Scoville. The pharmacist measured the degree of piquancy of peppers by the amount of sugar water added until the "heat" is no longer detectable. The results of the measurements were fixed using the Scoville Scale.<a target="_blank" style="color:#335f86; padding-left:10px; text-decoration:underline;" href="http://en.rian.ru/infographics/20120721/174697843.html" title="Hot Scale of Peppers">>></a></span></p><div style="padding:6px 0 15px 30px; font:10px Verdana,sans-serif;"><a target="_blank" style="color:#114472; text-decoration:underline;" href="http://en.rian.ru" title="RIA Novosti">Other news of the day</a></div></div></div>

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Hot Scale of Peppers

10:40 21/07/2012 The scale was created in 1912 by U.S. pharmacist Wilbur Scoville. The pharmacist measured the degree of piquancy of peppers by the amount of sugar water added until the "heat" is no longer detectable. The results of the measurements were fixed using the Scoville Scale.>>

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