Search results
Results from the WOW.Com Content Network
This article gives a list of conversion factors for several physical quantities.A number of different units (some only of historical interest) are shown and expressed in terms of the corresponding SI unit.
Data on functional metrics show schools' use between 3 and 15 gallons per school day per student for indoor use. [7] and between 4.7 and 23.6 gallons/student/day in Santa Fe, New Mexico. [26] There are 389,000 school buildings in the U.S. with the total floor space of 12,239 million square feet. [22]
In the standard system the conversion is that 1 gallon = 231 cubic inches and 1 inch = 2.54 cm, which makes a gallon = 3785.411784 millilitres exactly. For nutritional labeling on food packages in the US, the teaspoon is defined as exactly 5 ml, [22] giving 1 gallon = 3840 ml exactly. This chart uses the former.
The imperial system has a hundredweight, defined as eight stone of 14 lb each, or 112 lb (50.802 345 44 kg), whereas a US hundredweight is 100 lb (45.359 237 kg). In both systems, 20 hundredweights make a ton. In the US, the terms long ton (2240 lb, 1 016.046 9088 kg) and short ton (2000 lb; 907.184 74 kg) are used.
(Reuters) -A state funeral for Jimmy Carter, the former U.S. president who died on Sunday at the age of 100, will be held at the Washington National Cathedral on Jan. 9, according to the U.S. Army ...
Image credits: Sad_Goose3191 #6. A habit I learned from my mom as I grew up that I still do today: we usually had protein, a carb and two side dish vegetables for dinner most nights, and she used ...
Health insurance industry officials remain uncharacteristically reserved in the aftermath of the fatal shooting of UnitedHealthcare CEO Brian Thompson on Dec. 4.. A week after the attack, the ...
The food system, including food service and food retailing supplied $1.24 trillion worth of food in 2010 in the US, $594 billion of which was supplied by food service facilities, defined by the USDA as any place which prepares food for immediate consumption on site, including locations that are not primarily engaged in dispensing meals such as recreational facilities and retail stores. [2]