Search results
Results from the WOW.Com Content Network
This article gives a list of conversion factors for several ... ≡ 240 mL [18] = 2.4 × 10 −4 m ... 1 ⁄ 100 of the energy required to warm one gram of air-free ...
{{convert|100|lb|kg}} → 100 pounds (45 kg) The unit-codes should be treated as case-sensitive: {{convert|100|Mm|mm}} → 100 megametres (1.0 × 10 11 mm) The output of {{convert}} can display multiple converted units, if further unit-codes are specified after the second unnamed parameter (without the pipe separator). Typical combination ...
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.
The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure. Units of solubility are given in grams of substance per 100 millilitres of water (g/(100 mL)), unless shown otherwise. The substances are listed in alphabetical order.
It is equivalent to the units gram per millilitre (g/mL) and kilogram per litre (kg/L). The density of water is about 1 g/cm 3 , since the gram was originally defined as the mass of one cubic centimetre of water at its maximum density at 4 °C (39 °F).
The term molality is formed in analogy to molarity which is the molar concentration of a solution. The earliest known use of the intensive property molality and of its adjectival unit, the now-deprecated molal, appears to have been published by G. N. Lewis and M. Randall in the 1923 publication of Thermodynamics and the Free Energies of Chemical Substances. [3]
In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]
A teaspoon (5 ml) of neutron star material (5000 million tonnes) [117] 10 13: 1 × 10 13 kg Mass of comet 67P/Churyumov–Gerasimenko [118] 4 × 10 13 kg Global annual human carbon dioxide emission [119] [120] 10 14: 1.05 × 10 14 kg Global net primary production – the total mass of carbon fixed in organic compounds by photosynthesis each ...