Talk:Trinidad Scorpion Butch T pepper/Archive 1
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| Archive 1 |
Media
Is there a picure of said chili?--Solowing106 (talk) 22:48, 12 August 2011 (UTC)
"Significant Figures"
- "Scoville units reported with more than two significant figures should be regarded as for entertainment purposes only and not a scientific assessment of the heat of the pepper."
What is meant by "significant figures" in this statement? I clicked the link to the page on significant figures, but I still don't understand how that was meant to apply here.Beetfarm Louie (talk) 01:22, 27 November 2011 (UTC)
- The number of significant figures in a value tells you about the accuracy of the number. For example, the Scoville value for the Scorpion pepper was recorded as 1,436,700; for a seven-digit number, two significant figures mean it is only accurate to the hundred-thousands place. Calling it 1.4MSc would be just as informative in this scenario because anything from the third digit on down is just measurement noise. (And 'MegaScovilles' is a pretty impressive-sounding unit to measure things in!)
- HTH, Nuez (talk) 00:02, 3 December 2011 (UTC)
Photo of the pepper
I am new to Wikipedia and I would like to give a photo of this pepper, which is grown myself.
Is there any specific guild lines I should follow for posting photos?
Have been reading and found there is many rules regarding photos and content modification, so I would prefer asking here before my very first edit.
Thanks for replying!
Protective clothing?
I can't see why this variety should be so enormously "dangerous". The capsaicin content is maybe a factor of 2 or 3 times larger than that of the usual Habanero varieties, and not even 1.5 times that of the Jolokia. I often "handle" both Habaneros and Jolokias without any protection (with care, of course, which means for example avoiding to touch my eyes before washing my hands thoroughly).
The quoted internet article http://www.australiangeographic.com.au/journal/aussies-grow-worlds-hottest-chilli.htm says that the "heat" sensation lasts two days if you don't wear gloves. The whole article seems very lurid - anybody who has ever handled very hot chilies knows that the strength of the heat sensation correlates with capsaicin concentration, whereas the duration is influenced only very little.
The article also says that because of the fumes, when cooking these chilies, chemical masks and protection suits are needed. This seems pure nonsense to me: Capsaicin does not go into the vapor phase when boiling in a water solution.
Maybe somebody who is more rigorous than me might want to edit the article accordingly. Many thanks in advance. Gänseblümchentee (talk) 18:55, 31 December 2011 (UTC)