Your shopping cart is empty!
ASTM International, 04/10/2000
Publisher: ASTM
File Format: PDF
$29.00$58.00
Published:10/04/2000
Pages:5
File Size:1 file , 81 KB
Note:This product is unavailable in Russia, Ukraine, Belarus
1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper ranging from 10 000 to 70 000 scoville heat units.
1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU).
1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder.
This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section .
Standard Specification for Cold-Drawn Buttweld Carbon Steel Mechanical Tubing
$30.00 $60.00
Standard Test Method for Carbon Black-Oil Absorption Number of Compressed Sample (COAN)
$26.00 $52.00
Standard Classification for Serviceability of an Office Facility for Cleanliness
$29.00 $58.00
Standard Test Method for Rubber Deterioration-Surface Ozone Cracking Outdoors (Triangular Specimens)
$25.00 $50.00