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The percent value can also be found by multiplying first instead of later, so in this example, the 50 would be multiplied by 100 to give 5,000, and this result would be divided by 1,250 to give 4%. To calculate a percentage of a percentage, convert both percentages to fractions of 100, or to decimals, and multiply them. For example, 50% of 40% is:
A fixed-point representation of a fractional number is essentially an integer that is to be implicitly multiplied by a fixed scaling factor. For example, the value 1.23 can be stored in a variable as the integer value 1230 with implicit scaling factor of 1/1000 (meaning that the last 3 decimal digits are implicitly assumed to be a decimal fraction), and the value 1 230 000 can be represented ...
To change a common fraction to a decimal, do a long division of the decimal representations of the numerator by the denominator (this is idiomatically also phrased as "divide the denominator into the numerator"), and round the answer to the desired accuracy. For example, to change 1 / 4 to a decimal, divide 1.00 by 4 (" 4 into 1.00 ...
When expressed in percent, it is known as the mole percent or molar percentage (unit symbol %, sometimes "mol%", equivalent to cmol/mol for 10-2). The mole fraction is called amount fraction by the International Union of Pure and Applied Chemistry (IUPAC) [ 1 ] and amount-of-substance fraction by the U.S. National Institute of Standards and ...
The very ambiguous terms percent solution and percentage solutions with no other qualifiers continue to occasionally be encountered. In thermal engineering, vapor quality is used for the mass fraction of vapor in the steam. In alloys, especially those of noble metals, the term fineness is used for the mass fraction of the noble metal in the alloy.
It is the same concept as volume percent (vol%) except that the latter is expressed with a denominator of 100, e.g., 18%. The volume fraction coincides with the volume concentration in ideal solutions where the volumes of the constituents are additive (the volume of the solution is equal to the sum of the volumes of its ingredients).
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The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: