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1 mL of water weighs 1 gram so a recipe calling for 300 mL ... 3 tsp*/ 4 fl dr 240: 14.79 240: 14.79 1 Tbsp = 3 tsp* Dessertspoon dsp 2 tsp 160 9.858 120 7.393
In the metric system, there are only a small number of basic measures of relevance to cooking: the gram (g) for weight, the liter (L) for volume, the meter (m) for length, and degrees Celsius (°C) for temperature; multiples and sub-multiples are indicated by prefixes, two commonly used metric cooking prefixes are milli-(m-) and kilo-(k-). [17]
A calculator function has been included with iOS since its launch on iPhone [8] and iPod Touch. [9] A native calculator function was added to the Apple Watch with watchOS 6, which included a dedicated button for calculating tips. [10] The Calculator app was not available on Apple's iPad tablet until the release of iPadOS 18 in September
AMA style avoids use of this abbreviation (spell out "3 times a day") tinct. tinctura: tincture t.i.w. 3 times a week mistaken for "twice a week" top. topical TPN total parenteral nutrition tr, tinc., tinct. tinctura: tincture trit. triturate: grind to a powder troch. trochiscus: lozenge tsp teaspoon U unit mistaken for a "4", "0" or "cc ...
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.
Nutritional yeast (also known as nooch [4]) is a deactivated (i.e. dead) yeast, often a strain of Saccharomyces cerevisiae, that is sold commercially as a food product. It is sold in the form of yellow flakes, granules, or powder, and may be found in the bulk aisle of natural food stores .
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Yeast viability can be tested by mixing yeast in warm water and sugar, and following a short rest period during which the cells first accommodate to the environment and then begin to grow, a layer of foam is developed by the action of the yeast, a sign of primary fermentation and live yeast. Typically 60 ml (1 ⁄ 4 cup) water at 40–45 °C ...