I equipped myself, to be able to do the scoville test (Maybe not as accurate as HPLC testing) but will give me a good idea of the amount of capsaicin in my pepper.
By following the technique used at The Woodlands secondary school in Mississauga, Ontario. The document is for the class of Chemistry grade 11 (so I might be able to do it).
see it here: http://www.odec.ca/projects/2008/like8k2/
image from the link
By following the technique used at The Woodlands secondary school in Mississauga, Ontario. The document is for the class of Chemistry grade 11 (so I might be able to do it).
see it here: http://www.odec.ca/projects/2008/like8k2/
image from the link