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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
Response time – the time required to measure 63.2% of the total difference between its initial and final temperature when subjected to a step function change in temperature; other points such as 90% are also used. [2] shock and vibration resistance; Water resistance – humidity, condensation, etc. Size, weight, mounting
The integrated circuit sensor may come in a variety of interfaces — analogue or digital; for digital, these could be Serial Peripheral Interface, SMBus/I 2 C or 1-Wire.. In OpenBSD, many of the I 2 C temperature sensors from the below list have been supported and are accessible through the generalised hardware sensors framework [3] since OpenBSD 3.9 (2006), [4] [5]: §6.1 which has also ...
A US fluid ounce is 1 / 16 of a US pint (about 1·04 UK fluid ounces or 29.6 mL); a UK fluid ounce is 1 / 20 of a UK pint (about 0·96 US fluid ounce or 28.4 mL). On a larger scale, perhaps for institutional cookery, a UK gallon is 8 UK pints (160 UK fluid ounces; about 1·2 US gallons or 4.546 litres), whereas the US gallon is ...
The two most common ways of measuring temperatures for industrial applications are with resistance temperature detectors (RTDs) and thermocouples. The choice between them is typically determined by four factors. Temperature If process temperatures are between −200 and 500 °C (−328.0 and 932.0 °F), an industrial RTD is the preferred option.
Temperature increase causes the fluid to expand, so the temperature can be determined by measuring the volume of the fluid. Such thermometers are usually calibrated so that one can read the temperature simply by observing the level of the fluid in the thermometer.
As the temperature rises, the mercury is pushed up through the constriction by the force of expansion. When the temperature falls, the column of mercury breaks at the constriction and cannot return to the bulb, thus remaining stationary in the tube. The observer can then read the maximum temperature over the set period of time.
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