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Detail of a candy thermometer. A candy thermometer, also known as a sugar thermometer or jam thermometer, is a cooking thermometer used to measure the temperature and therefore the stage of a cooking sugar solution. (See candy making for a description of sugar stages.) A candy thermometer is similar to a meat thermometer but can read higher ...
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Contemporary time sheet. A timesheet (or time sheet) is a method for recording the amount of a worker's time spent on each job. Traditionally a sheet of paper with the data arranged in tabular format, a timesheet is now often a digital document or spreadsheet. The time cards stamped by time clocks can serve as a timesheet or provide the data to ...
A time temperature indicator (TTI) is a device or smart label that shows the accumulated time-temperature history of a product.Time temperature indicators are commonly used on food, pharmaceutical, and medical products to indicate exposure to excessive temperature (and time at temperature).
1612 — Santorio Sanctorius makes the first thermometer for medical use. 1617 — Giuseppe Biancani published the first clear diagram of a thermoscope 1624 — The word thermometer (in its French form) first appeared in La Récréation Mathématique by Jean Leurechon, who describes one with a scale of 8 degrees.
Another type of thermometer that is not really used much in practice, but is important from a theoretical standpoint, is the gas thermometer. Other important devices for measuring temperature include: Thermocouples; Thermistors; Resistance temperature detector (RTD) Pyrometer; Langmuir probes (for electron temperature of a plasma) Infrared ...
An example is a coffee-cup calorimeter, which is constructed from two nested Styrofoam cups, providing insulation from the surroundings, and a lid with two holes, allowing insertion of a thermometer and a stirring rod. The inner cup holds a known amount of a solvent, usually water, that absorbs the heat from the reaction.
A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does. Once the syrup reaches 171 °C (340 °F) or higher, the sucrose molecules break down into many simpler sugars, creating an amber -colored substance known as caramel .
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