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As in the case of the Danes, the Norwegians' earliest standards of measure can be derived from their ship burials.The 60-Norwegian-feet-long Kvalsund ship (18.8 m; 61.8 ft) was built ca. 700 AD and differs from the Danish boats less than it does from the Oseberg, Gokstad and Tune ships which all date from ca. 800 AD.
Reduced-fat milk is 2% fat; Whole milk contains at least 3.25% fat; Cheeses. Dry curd and nonfat cottage cheese contain less than 0.5% fat; Lowfat cottage cheese contains 0.5–2% fat; Cottage cheese contains at least 4% fat; Swiss cheese contains at least 43% fat relative to the total solids; Cheddar cheese contains at least 50% fat relative ...
The former Weights and Measures office in Seven Sisters, London (590 Seven Sisters Road). The imperial system of units, imperial system or imperial units (also known as British Imperial [1] or Exchequer Standards of 1826) is the system of units first defined in the British Weights and Measures Act 1824 and continued to be developed through a series of Weights and Measures Acts and amendments.
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
The teaspoon, tablespoon, and cup are defined in terms of a fluid ounce as 1 ⁄ 6, 1 ⁄ 2, and 8 fluid ounces respectively. The fluid ounce derives its name originally from being the volume of one ounce avoirdupois of water, [21] but in the US it is defined as 1 ⁄ 128 of a US gallon. Consequently, a fluid ounce of water weighs about 1.041 ...
Many pressure cookers have 2 or more selectable pressure settings or weights. Some pressure cookers have a lower or higher maximum pressure than 1 bar/15 psi (gauge) or can be adjusted to different pressures for some recipes; cooking times will increase or decrease accordingly. This is typically done by having different regulator weights or ...
14 nahco 3 + 5 ca(h 2 po 4) 2 → 14 co 2 + ca 5 (po 4) 3 oh + 7 na 2 hpo 4 + 13 h 2 o Monocalcium phosphate ("MCP") is a common acid component in domestic baking powders. A typical formulation (by weight) could call for 30% sodium bicarbonate, 5–12% monocalcium phosphate , and 21–26% sodium aluminium sulfate .
In Canada "whole" milk refers to creamline (unhomogenized) milk. "Homogenized" milk (abbreviated to "homo" on labels and in speech) refers to milk which is 3.25% butterfat (or milk fat). [15] There are also skim, 1%, and 2% milk fat milks. Modern commercial dairy processing techniques involve first removing all of the butterfat, and then adding ...