Designed to repel attackers, this powerful pepper formula is contained inside a handy pen-like unit. The Pepper Pen is a convenient and subtle way to carry the protection you need into any environment where you might find yourself. A low key package houses a powerful self protection pepper delivery system. Pen clip easily attaches to pocket. Contains 5 one second bursts. 10 gram stream unit sprays up to 6 feet.

Pepper spray is a non-lethal chemical agent which is used in riot control, crowd control and personal self-defense, including defence against dogs. The active ingredient in pepper spray is capsaicin, which is a chemical derived from the fruit of plants in the Capsicum genus, including chiles. Pepper spray is also known as OC spray (from "Oleoresin Capsicum") or OC gas. Long term effects of pepper spray have not been effectively researched or published.

Pepper spray (also known as OC spray (from "Oleoresin Capsicum"), OC gas, or capsicum spray) is a lachrymatory agent that is used in riot control, crowd control and personal self-defense, including defense against dogs. It is a non-lethal agent that can be deadly in rare cases. The active ingredient in pepper spray is capsaicin, which is a chemical derived from the fruit of plants in the Capsicum genus, including chillis.
The HPLC (High Pressure Liquid Chromatography) method is used to measure the amount of capsaicin within pepper sprays. Scoville Heat Unit (SHU) testing is also used to measure the hotness of pepper spray, but this is a subjective test which changes from person to person and does not measure the actual chemical percentage within the product.

A synthetic counterpart of pepper spray - pelargonic acid morpholide - was developed and is widely used in Russia.

Pepper spray typically comes in canisters, which are often small enough to be carried concealed in a pocket or purse. Pepper spray can also be bought concealed in items such as rings.

The Scoville scale is a measure of the hotness of a chile pepper. These fruits of the Capsicum genus contain capsaicin, a chemical compound which stimulates thermoreceptor nerve endings in the tongue, and the number of Scoville heat units (SHU) indicates the amount of capsaicin present. Many hot sauces use their Scoville rating in advertising as a selling point.

It is named after Wilbur Scoville, who developed the Scoville Organoleptic Test in 1912. As originally devised, a solution of the pepper extract is diluted in sugar water until the 'heat' is no longer detectable to a panel of (usually five) tasters; the degree of dilution gives its measure on the Scoville scale. Thus a sweet pepper, containing no capsaicin at all, has a Scoville rating of zero, meaning no heat detectable even undiluted. Conversely, the hottest chiles, such as habaneros, have a rating of 300,000 or more, indicating that their extract has to be diluted 300,000-fold before the capsaicin present is undetectable. 15 Scoville units is equivalent to one part capsaicin per million. Thus the highest concentration of pure 100% capsaicin corresponds to 15,000,000 Scoville units. The greatest weakness of the Scoville Organoleptic Test is its imprecision, because it relies on human subjectivity.

Later analytical developments such as high performance liquid chromatography (HPLC) (also known as the "Gillett Method") have now enabled the Scoville rating to be determined by direct measurement of capsaicin rather than sensory methods. (more)