I think we need to introduce a new decibel scale for curry strength!
If we say the dB difference in strength between two samples of curry is
Code:
dB = 10 * log[sub]10[/sub]([PLAIN][[/PLAIN]CAP[PLAIN]][/PLAIN][sub]2[/sub] / [PLAIN][[/PLAIN]CAP[PLAIN]][/PLAIN][sub]1[/sub])
where [CAP]
1 is the concentration of capsaicin in sample 1 and [CAP]
2 is the concentration of capsaicin in sample 2, then we can define a reference level of 0dBk as being the concentration of absolute capsaicin in a standard reference korma curry. Then a curry with its strength given as +20dBk would contain 100 times the concentration of capsaicin as a korma [= 10 * log
10(100) = 10 * 2 = 20].
Thoughts?