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A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
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 .
One of the most common devices for measuring temperature is the glass thermometer. This consists of a glass tube filled with mercury or some other liquid, which acts as the working fluid. Temperature increase causes the fluid to expand, so the temperature can be determined by measuring the volume of the fluid.
The two most common ways of measuring temperatures for industrial applications are with resistance temperature detectors (RTDs) and thermocouples. The choice between them is typically determined by four factors. Temperature If process temperatures are between −200 and 500 °C (−328.0 and 932.0 °F), an industrial RTD is the preferred option.
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The U.S. Food and Drug Administration (FDA) now classifies eggs as a “healthy, nutrient-dense" food, according to a new proposed rule. Registered dietitians react to the change.
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1742 — Anders Celsius proposed a temperature scale in which 100 represented the temperature of melting ice and 0 represented the boiling point of water at 25 inches and 3 lines of barometric mercury height. [8] This corresponds to 751.16 mm, [9] so that on the present-day definition, this boiling point is 99.67 degrees Celsius. [10]
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