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square decimetre: dm2 Q3331719: dm 2: US spelling: square decimeter: 1.0 dm 2 (16 sq in) square centimetre: cm2 Q2489298: cm 2: US spelling: square centimeter: 1.0 cm 2 (0.16 sq in) cm2 sqin; square millimetre: mm2 Q2737347: mm 2: US spelling: square millimeter: 1.0 mm 2 (0.0016 sq in) mm2 sqin; non-SI metric: hectare: ha Q35852: ha equivalent ...
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The conversion between different SI units for one and the same physical quantity is always through a power of ten. This is why the SI (and metric systems more generally) are called decimal systems of measurement units. [10] The grouping formed by a prefix symbol attached to a unit symbol (e.g. ' km ', ' cm ') constitutes a new inseparable unit ...
Kakugiri; cut into cubes. Sainome-kiri; cut into small cubes. Arare-kiri; cut into small cubes of 5 millimeters in size. Butsugiri; chunk cut, cut into chunks of 3-4 centimeters in size. Usugiri; cut into thin slices. Ran-giri; diagonal cut into pieces of 1/2 inch in size. Hitokuchi-dai-ni-kiri; cut into bite-size pieces.
The SI has special names for 22 of these coherent derived units (for example, hertz, the SI unit of measurement of frequency), but the rest merely reflect their derivation: for example, the square metre (m 2), the SI derived unit of area; and the kilogram per cubic metre (kg/m 3 or kg⋅m −3), the SI derived unit of density.
This allows better separation of the butter from the buttermilk and water. Small batches of butter can be churned at home by hand with the use of a decent-sized container, such as a Mason jar. [1] With electric mixers and food processors commonly available in most household kitchens, people can make butter in their own homes without a large churn.
Each unit represented in UCUM is identified as either "metric" or "non-metric". [5] Metric units can accept metric prefixes as in SI. Non-metric units are not permitted to be used with prefixes. All of the base units are metric. UCUM refers to units that are defined on non-ratio scales as "special units". Common examples include the bel and ...
A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]