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A pennyweight (dwt) is a unit of mass equal to 24 grains, 1 ⁄ 20 of a troy ounce, 1 ⁄ 240 of a troy pound, approximately 0.054857 avoirdupois ounce [1] and exactly 1.55517384 grams. [2] It is abbreviated dwt , d standing for denarius – (an ancient Roman coin), and later used as the symbol of an old British penny (see £sd ).
The troy weight units are the grain, the pennyweight (24 grains), the troy ounce (20 pennyweights), and the troy pound (12 troy ounces). The troy grain is equal to the grain unit of the avoirdupois system, but the troy ounce is heavier than the avoirdupois ounce, and the troy pound is lighter than the avoirdupois pound. Legally, one troy ounce ...
Another difference arose when Britain abolished the troy pound (373.241 7216 g) on 1 January 1879, leaving only the troy ounce (31.103 4768 g) and its decimal subdivisions, whereas the troy pound (of 12 troy ounces) and pennyweight are still legal in the United States, although they are no longer widely used.
English-speaking countries also used a system of units of fluid measure, or in modern terminology volume units, based on the apothecaries' system. Originally, the terms and symbols used to describe the volume measurements of liquids were the same as or similar to those used to describe weight measurements of solids [33] (for example, the pound by weight and the fluid pint were both referred to ...
In either case, a London bushel was reckoned to contain 64 pounds, 12 ounces, 20 pennyweight, and 32 grains. These measures were based on the relatively light tower pound and were rarely used in Scotland, Ireland, or Wales during the Middle Ages.
For example, 1 troy ounce of 18 karat gold (which is 75% gold) may be said to have a fine weight of 0.75 troy ounces. Most modern government-issued bullion coins specify their fine weight. For example, the American Gold Eagle is embossed One Oz. Fine Gold and weighs 1.091 troy oz.
Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:
‡ In Canada, a cup was historically 8 imperial fluid ounces (227 mL) but could also refer to 10 imperial fl oz (284 mL), as in Britain, and even a metric cup of 250 mL. Serving sizes on nutrition labelling on food packages in Canada employ the metric cup of 250 mL, with nutrition labelling in the US using a cup of 240 mL, based on the US ...