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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .
Converting units of temperature differences (also referred to as temperature deltas) is not the same as converting absolute temperature values, and different formulae must be used. To convert a delta temperature from degrees Fahrenheit to degrees Celsius, the formula is {ΔT} °F = 9 / 5 {ΔT} °C.
A meat thermometer with various cooking temperatures denoted for various meat types. The probe can be inserted into the meat before starting cooking, and cooking continued until the desired internal temperature is reached. Alternatively the meat can be cooked for a certain time and taken out of the oven, and the temperature checked before serving.
This definition also precisely related the Celsius scale to the Kelvin scale, which defines the SI base unit of thermodynamic temperature with symbol K. Absolute zero, the lowest temperature possible, is defined as being exactly 0 K and −273.15 °C. Until 19 May 2019, the temperature of the triple point of water was defined as exactly 273.16 ...
Unlike the degree Fahrenheit and degree Celsius, the kelvin is no longer referred to or written as a degree (but was before 1967 [1] [2] [3]). The kelvin is the primary unit of temperature measurement in the physical sciences, but is often used in conjunction with the degree Celsius, which has the same magnitude. Other scales of temperature:
134 K, highest-temperature superconductor at ambient pressure, mercury barium calcium copper oxide; 165 K, glass point of supercooled water; 184.0 K (–89.2 °C), coldest air recorded on Earth; 192 K, Debye temperature of ice; 273.15 K (0 °C), melting point of bound water; 273.16 K (0.01 °C), temperature of triple point of water; c. 293 K ...
Temperature increase causes the fluid to expand, so the temperature can be determined by measuring the volume of the fluid. Such thermometers are usually calibrated so that one can read the temperature simply by observing the level of the fluid in the thermometer.
For higher temperatures, expected values for T − T 90 are below 0.1 mK for temperatures 4.2 K – 8 K, up to 8 mK at temperatures close to 130 K, to 0.1 mK [3] at the triple point of water (273.1600 K), but rising again to 10 mK at temperatures close to 430 K, and reaching 46 mK at temperatures close to 1150 K. [9]