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However, the names of all SI mass units are based on gram, rather than on kilogram; thus 10 3 kg is a megagram (10 6 g), not a *kilokilogram. The tonne (t) is an SI-compatible unit of mass equal to a megagram (Mg), or 10 3 kg. The unit is in common use for masses above about 10 3 kg and is often used with SI prefixes.
[10] [11] [12] The most common liquids used in cooking are water and milk, milk having approximately the same density as water. 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.
Typical background concentrations of arsenic do not exceed 3 ng/m 3 in the atmosphere; 100 mg/kg in soil; 400 μg/kg in vegetation; 10 μg/L in freshwater and 1.5 μg/L in seawater. [49] Arsenic is the 22nd most abundant element in seawater [ 50 ] and ranks 41st in abundance in the universe.
Acidified buttermilk is a substitute made by adding a food-grade acid, such as white vinegar or lemon juice, to milk. [11] It can be produced by mixing 1 tablespoon (0.5 US fluid ounces, 15 ml) of acid with 1 cup (8 US fluid ounces, 240 ml) of milk and letting it sit until it curdles after about 10 minutes.
Enthalpies of melting and boiling for pure elements versus temperatures of transition, demonstrating Trouton's rule. In thermodynamics, the enthalpy of fusion of a substance, also known as (latent) heat of fusion, is the change in its enthalpy resulting from providing energy, typically heat, to a specific quantity of the substance to change its state from a solid to a liquid, at constant pressure.
per 250 mL cup Human milk [1] Cow milk (whole) [2] Soy milk (unsweetened) [3] Almond milk ... Potassium (mg) 125 322 292 176 389 Sodium (mg) 42 105 90 186 101
The fat content of milk is the proportion of milk, by weight, [1]: 266 made up by butterfat. The fat content, particularly of cow 's milk, is modified to make a variety of products. The fat content of milk is usually stated on the container, and the color of the label or milk bottle top varied to enable quick recognition.
Many milk bottles have integral handles. Milk bags are also in use. The milk is sold in a plastic bag and put into a pitcher for use. Larger bags are the inner bladder of a bag-in-box, sometimes used for institutional dispensing. Small individual containers of milk and cream are often thermoformed or injection molded and have a peelable lid ...