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Dry bulk ingredients, such as sugar and flour, are measured by weight in most of the world ("250 g flour"), and by volume in North America ("1 ⁄ 2 cup flour"). Small quantities of salt and spices are generally measured by volume worldwide, as few households have sufficiently precise balances to measure by weight.
A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time. The points of interest on the graph are fivefold: Arrival Time (Absorption) – Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
A simple arithmetic calculator was first included with Windows 1.0. [5]In Windows 3.0, a scientific mode was added, which included exponents and roots, logarithms, factorial-based functions, trigonometry (supports radian, degree and gradians angles), base conversions (2, 8, 10, 16), logic operations, statistical functions such as single variable statistics and linear regression.
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A measuring cup is a kitchen utensil used primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50 mL (approx. 2 fl oz) upwards. Measuring cups are also used to measure washing powder, liquid detergents and bleach for clothes washing.
The primary difference between a computer algebra system and a traditional calculator is the ability to deal with equations symbolically rather than numerically. The precise uses and capabilities of these systems differ greatly from one system to another, yet their purpose remains the same: manipulation of symbolic equations .