Search results
Results from the WOW.Com Content Network
The system can be traced back to the measuring systems of the Hindus [18]: B-9 and the ancient Egyptians, who subdivided the hekat (about 4.8 litres) into parts of 1 ⁄ 2, 1 ⁄ 4, 1 ⁄ 8, 1 ⁄ 16, 1 ⁄ 32, and 1 ⁄ 64 (1 ro, or mouthful, or about 14.5 ml), [19] and the hin similarly down to 1 ⁄ 32 (1 ro) using hieratic notation, [20] as ...
Until 1982, STP was defined as a temperature of 273.15 K (0 °C, 32 °F) and an absolute pressure of 101.325 kPa (1 atm). Since 1982, STP is defined as a temperature of 273.15 K (0 °C, 32 °F) and an absolute pressure of 100 kPa (1 bar). Conversions between each volume flow metric are calculated using the following formulas: Prior to 1982,
2 Kolve = 1 Chipte (about quarter litre) 2 Chipte = 1 Mapte (about half litre) 2 Mapte = 1 Ser (about one litre) Liquid Volume Measures. These were hour glass shaped measure used for Milk, Ghee, Oils. The bottom was round like an inverted dome, the top was like flared rim. This shape helped in pouring the liquids. 4 Chhataank = 1 Pav 4 Pav = 1 Seer
1 slug = 1 lbf⋅s 2 /ft ≈ 14.59390 kg; Force 1 poundal = force to accelerate 1 pound mass 1 foot/second/second ≈ 0.138 newtons. 1 kip = 1000 lbf ≈ 4.44822 kN; Energy 1 foot-pound ≈ 1.356 J; 1 British thermal unit (Btu) ≈ 1.055 kJ (1,054–1,060 J, depending on which of several definitions of BTU is used)
The metric ton is the name used for the tonne (1000 kg, 2 204.622 62 lb), which is about 1.6% less than the long ton. The US customary system also includes the kip, equivalent to 1,000 pounds of force, which is also occasionally used as a unit of weight of 1,000 pounds (usually in engineering contexts).
Hence 1 L ≡ 0.001 m 3 ≡ 1000 cm 3; and 1 m 3 (i.e. a cubic metre, which is the SI unit for volume) is exactly 1000 L. From 1901 to 1964, the litre was defined as the volume of one kilogram of pure water at maximum density (+3.98 °C) [ citation needed ] and standard pressure .
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".