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The quart (symbol: qt) [1] is a unit of volume equal to a quarter of a gallon. Three kinds of quarts are currently used: the liquid quart and dry quart of the US customary system and the imperial quart of the British imperial system. All are roughly equal to one liter. It is divided into two pints or (in the US) four cups. Historically, the ...
1.2009 quart (qt) 40: 2 1,136.5225 69.355 38.430 2.4019 gallon (gal) 160: 8 4,546.09 277.42 153.72 9.6076 Note: The millilitre figures are exact whereas the cubic-inch and US measure figures are to five significant digits. Note 2: The imperial gallon is equal to 10 lbs of water.
In Scotland, the peck was used as a dry measure until the introduction of imperial units as a result of the Weights and Measures Act 1824.The peck was equal to about 9 litres (1.98 Imp gal) (in the case of certain crops, such as wheat, peas, beans and meal) and about 13 litres (2.86 Imp gal) (in the case of barley, oats and malt).
Wine was measured with units based on the wine gallon of 231 cubic inches (3.785 L), beer was measured with units based on an ale gallon of 282 cubic inches (4.621 L) and grain was measured with the Winchester measure with a gallon of approximately 268.8 cubic inches (one eighth of a Winchester bushel or 4.405 L). In 1824, these units were ...
The modern statutory definition of Imperial units, the Weights and Measures Act 1985 as amended by The Units of Measurement Regulations 1994, defines the quarter as a unit of mass equal to 28 pounds. [6] In measures of weight and mass at the time of Magna Carta, the quarter was 1 ⁄ 4 ton or (originally 500 pounds).
In traditional Jewish standards of measurement, the omer was equivalent to the volume of 43.2 chicken's eggs, or what is also known as one-tenth of an ephah (three seahs). [6] In dry weight, the omer weighed between 1.56–1.77 kg (3.4–3.9 lb), being the quantity of flour required to separate therefrom the dough offering .
A Prussian scheffel was equal to 54.96 litres. [12] The Polish bushel (korzec) was used as measure of dry capacity. It is divided into 4 quarters (ćwierć) and in the early 19th century had a value of 128 litres in Warsaw [13] and 501.116 litres in Kraków. [14] The Spanish bushel was used as a measure of dry capacity.
The dry quart and dry pint are exactly 15121 / 92400 larger than their liquid counterparts, while the dry barrel is exactly 1 / 33 smaller than the fluid barrel, except for barrels of beer (dry barrels are exactly 5 / 341 smaller) and barrels of oil (dry barrels are exactly 3 / 11 smaller).