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Some like it hot and instinctively reach for chili peppers when adding zest to their dishes. The hottest of these vegetables are used as a spice or condiment. Chef Bobby Flay immediately comes to mind as he adds a pinch of cayenne here, a dash of chipotle there. But the use of chili peppers isn t limited to Southwestern and Mexican cooking. Chef Emeril Lagasse considers the mild green bell pepper a staple. Together with celery and onion, bell pepper comprises a third of the trinity, the New Orleans equivalent of the French
mirepoix, and the trinity serves as the base for savory Big Easy dishes. Many different ethnic cuisines incorporate the chili pepper into traditional dishes, and chances are, you re eating chili peppers more often than you think.
The HiDRON stratospheric glider achieved controlled flight following a release from a sounding balloon at altitudes above 82,000 feet June 1 and 4, and 98,000 feet June 6.
The mission objectives were to advance new systems for forward-sensing turbulence detection onboard aircraft at near-space and commercial flight altitudes. The flight campaign team included Aliaksei Stratsilatau, CEO of UAVOS, the HiDRON autopilot developer and supplier; Sean Bailey, principal investigator; Ryan Nolin, flight technician from the University of Kentucky; Qamar Shams, sensor inventor from NASA Langley; and balloon launch specialists Andrew Denney and Victor Davison from PSL to assist with launch logistics.
The collaboration converged at Spaceport America to combine the novel, high-altitude aerial platform with multi-hole wind probe and infrasonic microphone sensors to advance forward detection of turbulence systems. During the ascent phase, the platform captured a stunning view of New Me
Tarleton s Tarpley honored at NACTA Conference
TSU Newsroom
STEPHENVILLE Tarleton State University’s Dr. Rudy Tarpley was honored Thursday at the annual conference of North American Colleges and Teachers of Agriculture with the organization’s Educator Award.
Tarpley, the Graduate Coordinator in the Department of Agriculture and Consumer Sciences, has been part of the Tarleton faculty since 2010.
“Being recognized at the national level is a great honor,” he said. “However, the best reward we receive as professional educators is to make a positive difference in the lives of our students.”
Tarpley received his bachelor of science in agriculture and extension education in 1985 from New Mexico State University, his master’s in 1991 from Mississippi State University and a PhD in education with a major in agricultural education and experimental statistics from Mississippi State in 1993.
Julie eshaies/Shutterstock
How the Scoville Scale Works
Now, scientists extract the heat-inducing chemicals and measure their pungency by using High-Performance Liquid Chromatography. The relative heat is measured in Scoville heat units (SHUs). That stands as the primary means of determining spiciness in food (and the effectiveness, in another use of capsaicin which is one of the major capsaicinoids of pepper spray).
A bell pepper, for example, checks in on the Scoville scale at zero SHUs. Chomping down on a bell pepper would not prompt so much as a raised eyebrow or a reach for a glass of water. But that s the absolute bottom of the scale. From there, things get interesting.