Can you calculate this chilli conversion?

When I am researching for an episode there is always a lot more interesting information that I find that I can't put in the video or it would be too long.  Occasionally there are also times when I can't find the exact information I need, or I am not 100% sure so i leave it out.  That was the case with the details of the Scoville scale.

According to most online sources the Scoville Scale shows the amount of times dried chilli (or some say and extract of dried chilli) is diluted in sugar water before it can no longer be distinguished.  I really wanted to work out how much sugar water 5g of dried Carolina Reaper would need to be dissolved in before you could not taste the heat.  Articles online seemed to have conflicting information about the testing method.  

I found the original journal article by Wilbur Scoville, included at the end of this video, but it was too vague to do calculations from.  

Finally, I found and paid for to access the ISO standards that defined the test procedure.  The measurement is actually the amount of times the extract is diluted before heat is first detectable.  They start with the most dilute and move up.  

I have outlined the method they gave below because I thought some of you may be interested.   Let me know if you can figure out he answer to my question in the video above.   I ran out of time on that video and had to move on to a whole new area of research for the next one.     

ISO Method:

A pungent chilli like Carolina Reaper belongs in group F test procedure as outlined here.  The dried chilli is ground to obtain particles of size of approximately 1 mm. A sample of 0.050g is weighed and put into a flask with 50mL Ethanol, 95 % (VW) solution. The flask is then stoppered and shaken vigorously for 1 minute, left for 30 minutes then shake one minute, rest 30 minutes, shake one minute, rest 30 minutes, shake one minute and then leave to stand for 15 hours.
The extract is filtered through a dry fine filter paper into a beaker. Five mL of this extract is then transferred to a flask and diluted up to the 100mL mark with ethanol.
From this diluted extract take a quantity (0.67mL,0.72mL,0.77mL,0.83mL,0.91mL,1.00mL,1.06mL,1.11mL, 1.18mL,1.25mL,1.33mL and 1.43mL) and put it into a 50mL volumetric flask, dilute to the mark with sucrose solution (50 g/l Solution).
Five tasters are then instructed to rinse their mouth with water before and after tasting each solution. They must wait 5 minutes between each tasting. They are then given 5mL of the most dilute sample and instructed to swallow it immediately. Assessors then take note of the first dilution at which the person records a positive response to tasting the pungent sensation of chilli 20-30 seconds after swallowing.

The dilution factor is then calculated (see table column F in screenshot). The Scoville index for the product is the highest value of the dilution factor recorded for at least three out of five of the assessors.

https://www.iso.org/obp/ui/#iso:std:iso:3513:ed-2:v1:en