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Old June 20, 2017   #421
dmforcier
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Quote:
Originally Posted by Gardeneer View Post
I don't think that Scoville scale is logarithmic, but it is linear.
No, you're right. It's not logarithmic in the same way that the pH scale is.

Rather, the tasters couldn't distinguish small variations in high heat concentrations
as they could in low heat concentrations. In that sense it is certainly not linear.

Let me do some research to get my terminology correct.
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Old June 20, 2017   #422
Gardeneer
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I just mentioned pH as an example of Logarithmic scale.
I think actually the difference in one full scale is not exactly 10 times but it is close to that.
It depends on the type of acid and its molar weight.

pH = - {log [sqr (k.m )]}
where k is a constant and m is the molar weight of the given acid in a given solution.
Example : Molar weight of pure acetic acid is 60.1 g. In a 5% household vinegar it will be 0.83 mole. (that is m) and k = 1.8 * (10 ^(-5)).
If you plug those values in the formula and solve it for pH , you will get 2.42.( pH of 5% acidity vinegar )
If you have a vinegar with 2.5% acetic acid, its pH will be 2.57.
If you want to raise the pH vinegar solution to 3, you will have to have ONE part household vinegar and FIFTEEN parts pure water. VERY INTERESTING. A little acid can go a long way. Unless you add alkaline to neutralize it.

So my point was that Scoville scale cannot be logarithmic. If Habanero is 150,000 and Jalapeno is 6000. Then Habanero is 25 time hotter than Jalapeno. That is an arithmetic linear relationship.
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Old June 21, 2017   #423
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The is nothing scientific about the scoville scale because it is dependent on human perception not any accurate measurement other than the amount of the pepper tested.
My problem is the list of peppers and where they are at on the scale is wrong.
An example is the guajillo is on the same level as a jalapeno and I have never had a hot guajillo.
The pablano is lower than the jalapeno and I have some now that will burn your lips off.
Then at the very low end they use the term pimento and paprika for a type of pepper and in my opinion that is wrong.
Only in the USA as I know it are they used loosely like this.
Back to the scale.
You might as well be building a house without a tape measuer, plumb bob or level and just eyeballing everything while highly intoxicated on good Kentucky Bourbon.
There is nothing linear or logarithmic about it that would be accurate only a guesstimate based on a wore out tester that has had his tongue and lips burned off.
As for linear measurement a tape measure is and example but can be used wrong and get something close to but not completely like a logarithmic scale.
It would be a combination of both.
If you were to take it and measuer out 12 feet using each foot mark you will get 12 equal foot marks.
If you take a 1 foot ruler and measuer out 12 foot marks and make a one inch longer mistake at each mark you will be off at the end of the 12 foot line by one foot.
The relation is the +or- they have on the pepper scale AKA tolerance.
They need to have a nominal measurement on that scale and they dont.
The above are only my opinions based on many years of research and eating hot peppers, they cannot be changed or argued with.


As for the ghost pepper on the plant I am going to chop it up fine and mix it with vanilla ice cream.
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Old June 24, 2017   #424
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Got up early again this morning and went out to fool around the tubs.
They were being worked by honey bees so I walked away.
While there I saw a few set cucumbers and another watermelon.
This time I am going to protect it some how from what ever bug has ruined every watermelon I have had set so far.
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Old June 26, 2017   #425
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A few garden shots.
This type of okra can get huge and still be tender.
Worth
IMG_20170626_12345.jpg

IMG_20170626_54983.jpg

IMG_20170626_36649.jpg
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Old June 26, 2017   #426
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I can't believe this black krim hasn't turned belly up by now in this heat and in a container.
Everyone else's has around here.
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IMG_20170626_51954.jpg
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Old June 26, 2017   #427
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Lol Smoky is photobombing again, he's so cute. Oh, and everything looks like it's coming along great!
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Old June 26, 2017   #428
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Worth you're garden looks great! The the rain is making all of my tomatoes split. Oh well, if they are far enough along they can still be used for a few days. Spent yesterday getting harvest shots so it may be time to put the camera up.
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Old June 26, 2017   #429
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Quote:
Originally Posted by jillian View Post
Lol Smoky is photobombing again, he's so cute. Oh, and everything looks like it's coming along great!
He is a she we picked her up at the animal shelter a long time ago.

Quote:
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Worth you're garden looks great! The the rain is making all of my tomatoes split. Oh well, if they are far enough along they can still be used for a few days. Spent yesterday getting harvest shots so it may be time to put the camera up.
Thank you it has been a long time since I had a tomato split and it was sungold.
By the end of this week I will have picked enough okra to make a big pot of gumbo.
I didn't expect the basil to do anything but it has and I am over ran with it.

The 40 and 30 gallon containers I am going to say are a success big time.
Right now I am tweaking the nutrients to get the most out of them.

One of the containers doesn't have anything in the middle.
I am going to start New Big Dwarf seeds tonight or tomorrow night and plant two plants in it.

This has by far been the most fun out of any year I have ever messed with a garden.
Mostly because I didn't expect anything out of it.
A total experiment and breaking all the rules.
I just wish I would have started about 2 months earlier with the melons and cucumbers.

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Old June 27, 2017   #430
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I'm still not convinced these ghost peppers are all the same variety.
The ghost pepper plants in the front have greened up but the peppers themselves are a way lighter shade of green.
Are ghost pepper seeds even stable?
Whats up with the purple stems?
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Old June 27, 2017   #431
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I think the pods will tell the story. Pix?

The variety is quite stable, but that doesn't mean that there may not be crosses among your seeds. Do you recall where you got them?

I don't recall my stems being particularly purple, but looking at THP it appears be normal. Some of my super-hots in the past couple years had purple streaks on the leaf stems.
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Old June 27, 2017   #432
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Quote:
Originally Posted by dmforcier View Post
I think the pods will tell the story. Pix?

The variety is quite stable, but that doesn't mean that there may not be crosses among your seeds. Do you recall where you got them?

I don't recall my stems being particularly purple, but looking at THP it appears be normal. Some of my super-hots in the past couple years had purple streaks on the leaf stems.
I got the plants at the Great Outdoors in Austin.
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Old June 27, 2017   #433
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Here are the light colored ones.
IMG_20170627_53536.jpg
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Old June 27, 2017   #434
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Worth, I wish I could help you figure them out. I can't eat superhot peppers due to a health condition. Tabasco is the hottest I've ever grown.
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Old June 27, 2017   #435
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Salt super hots are good for adding heat without using a lot of peppers.
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