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  2. Check weigher - Wikipedia

    en.wikipedia.org/wiki/Check_weigher

    For instance, the total valid weight is 100 grams ±15 grams. This means that the product can weigh 85 g to 115 g. However, if 10,000 packs a day are being produced, and most are 110 g, 100 kg of product is being lost. If it is run closer to 85 g, there may be a high rejection rate.

  3. Analytical balance - Wikipedia

    en.wikipedia.org/wiki/Analytical_balance

    The differences in the size of the beams indicates the difference in weights and the reading scales that each beam carries. The reading scale can be enumerated such that the middle beam reads in 100 gram increments, the far beam can read from 0 to 10 grams, and the front beam can read in 10 gram increments. [4]

  4. Triple beam balance - Wikipedia

    en.wikipedia.org/wiki/Triple_beam_balance

    When using the triple beam balance, it is recommended that one start with the lowest level of precision (e.g 100 gram increments). For example, if an object weighs 327 grams, the 100 gram pointer will drop below the fixed mark on the 4th notch (400g); it will then need to be moved back to the third notch (300g).

  5. Weighing scale - Wikipedia

    en.wikipedia.org/wiki/Weighing_scale

    A decimal balance uses the lever in which the arm for weights is 10 times longer than the arm for weighted objects, so that much lighter weights may be used to weigh heavy object. [11] Similarly a centesimal balance uses arms in ratio 1:100. For a simple pan balance to be in equilibrium, the fulcrum must be offset from the lever arm.

  6. Avoirdupois - Wikipedia

    en.wikipedia.org/wiki/Avoirdupois

    The avoirdupois weight system is thought to have come into use in England around 1300. [citation needed] It was originally used for weighing wool. In the early 14th century several other specialized weight systems were used, including the weight system of the Hanseatic League with a 16-ounce pound of 7200 grains and an 8-ounce mark.

  7. Calibration - Wikipedia

    en.wikipedia.org/wiki/Calibration

    This is called a limited calibration. But if the final measurement requires 10% accuracy, then the 3% gauge never can be better than 3.3:1. Then perhaps adjusting the calibration tolerance for the gauge would be a better solution. If the calibration is performed at 100 units, the 1% standard would actually be anywhere between 99 and 101 units.

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