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1 mL of water weighs 1 gram so a recipe calling for 300 mL (≈ 1 ⁄ 2 Imperial Pint) of water can simply be substituted with 300 g (≈ 10 oz.) of water. 1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water.
conversion combination output units Metric: kilogram per cubic metre: kg/m3 kg/m 3: 1.0 kg/m 3 (1.7 lb/cu yd) kg/m3 lb/ft3 (kg/m3 lb/cuft) kg/m3 lb/yd3 (kg/m3 lb/cuyd) gram per cubic metre: g/m3 g/m 3: 1.0 g/m 3 (0.0017 lb/cu yd) g/m3 kg/m3; g/m3 lb/ft3 (g/cm3 lb/cuft) g/m3 lb/yd3 (g/cm3 lb/cuyd) Imperial & US customary: pound per cubic foot ...
≡ 1 ⁄ 7000 lb av ≡ 64.798 91 mg: grave: gv grave was the original name of the kilogram ≡ 1 kg hundredweight (long) long cwt or cwt ≡ 112 lb av = 50.802 345 44 kg: hundredweight (short); cental: sh cwt ≡ 100 lb av = 45.359 237 kg: hyl; metric slug: ≡ 1 kgf / 1 m/s 2 = 9.806 65 kg: kilogram (kilogramme) kg ≈ mass of the prototype ...
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%.
The table of imperial avoirdupois mass is the same as the United States table up to one pound, but above that point, the tables differ. 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.
At 20 °C (68 °F) one liter of water can dissolve about 357 grams of salt, a concentration of 26.3 percent by weight (% w/w). At 100 °C (212 °F) (the boiling temperature of pure water), the amount of salt that can be dissolved in one liter of water increases to about 391 grams, a concentration of 28.1% w/w.
The actress moved the camera to show 5 individual bags of epsom salt, which she poured into her bathtub, adding, “With water as hot as you can take it, [have] a 30-minute soak the night before.
Salt equivalent is usually quoted on food nutrition information tables on food labels, and is a different way of defining sodium intake, noting that salt is chemically sodium chloride. To convert from sodium to the approximate salt equivalent, multiply sodium content by 2.5: