Read the two texts.
| Text 1 |
| In 1912, pharmacist Wilbur Scoville developed a way to measure the spice level of peppers. First, he extracted capsaicin, the source of a pepper's spiciness, and mixed it with sugar water. Human testers then drank the solution and decided whether or not it still tasted spicy. More sugar water was added, and the testers sampled again. The steps were repeated until the burning sensation completely disappeared. The more sugar water required, the higher the pepper's score on the Scoville scale. |
| Text 2 |
| Today, some food scientists and pepper growers use a method called high-performance liquid chromatography (HPLC) to measure pepper spiciness. Older methods that depend on human tasting are less accurate, since people perceive spiciness differently and since repeated tastings can dull taste buds. In contrast, HPLC uses sensors and computers to measure the level of capsaicinoids—the chemicals that cause heat—from samples of pepper tissue. By relying on data instead of human senses, this method produces more consistent and objective results. |
Which sentence best combines the main, or central, ideas of both texts?
While the Scoville method uses human tasters to measure the spiciness of peppers, HPLC uses technology to obtain this information with greater accuracy.
HPLC technology would be more reliable for measuring the spice levels of peppers if it could analyze the differences in the ways people perceive heat.
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