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  2. One half - Wikipedia

    en.wikipedia.org/wiki/One_half

    One half is the rational number that lies midway between 0 and 1 on the number line. Multiplication by one half is equivalent to division by two, or "halving"; conversely, division by one half is equivalent to multiplication by two, or "doubling".

  3. Irreducible fraction - Wikipedia

    en.wikipedia.org/wiki/Irreducible_fraction

    For example, ⁠ 1 / 4 ⁠, ⁠ 5 / 6 ⁠, and ⁠ −101 / 100 ⁠ are all irreducible fractions. On the other hand, ⁠ 2 / 4 ⁠ is reducible since it is equal in value to ⁠ 1 / 2 ⁠, and the numerator of ⁠ 1 / 2 ⁠ is less than the numerator of ⁠ 2 / 4 ⁠. A fraction that is reducible can be reduced by dividing both the numerator ...

  4. Volume fraction - Wikipedia

    en.wikipedia.org/wiki/Volume_fraction

    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).

  5. Number - Wikipedia

    en.wikipedia.org/wiki/Number

    Fractions are written as two integers, the numerator and the denominator, with a dividing bar between them. The fraction ⁠ m / n ⁠ represents m parts of a whole divided into n equal parts. Two different fractions may correspond to the same rational number; for example ⁠ 1 / 2 ⁠ and ⁠ 2 / 4 ⁠ are equal, that is:

  6. Median - Wikipedia

    en.wikipedia.org/wiki/Median

    The median of a power law distribution x −a, with exponent a > 1 is 2 1/(a − 1) x min, where x min is the minimum value for which the power law holds [10] The median of an exponential distribution with rate parameter λ is the natural logarithm of 2 divided by the rate parameter: λ −1 ln 2.

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    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:

  8. Continued fraction - Wikipedia

    en.wikipedia.org/wiki/Continued_fraction

    A continued fraction is an expression of the form = + + + + + where the a n (n > 0) are the partial numerators, the b n are the partial denominators, and the leading term b 0 is called the integer part of the continued fraction.

  9. Inch - Wikipedia

    en.wikipedia.org/wiki/Inch

    Subdivisions of an inch are typically written using dyadic fractions with odd number numerators; for example, two and three-eighths of an inch would be written as ⁠2 + 3 / 8 ⁠ ″ and not as 2.375″ nor as ⁠2 + 6 / 16 ⁠ ″. However, for engineering purposes fractions are commonly given to three or four places of decimals and have been ...