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Mass; system unit unit-code symbol or abbrev. notes sample default conversion combinations SI: kilogram: kg kg 1.0 kg (2.2 lb) kg lb. kg lb st; kg st. kg st lb; gram: g g
However, the names of all SI mass units are based on gram, rather than on kilogram; thus 10 3 kg is a megagram (10 6 g), not a *kilokilogram. The tonne (t) is an SI-compatible unit of mass equal to a megagram (Mg), or 10 3 kg. The unit is in common use for masses above about 10 3 kg and is often used with SI prefixes.
It is important, where any conversion to °P is involved, that the proper pair of temperatures be used for the conversion table or formula being employed. The current ASBC table is (20 °C/20 °C) meaning that the density is measured at 20 °C (68 °F) and referenced to the density of water at 20 °C (68 °F) (i.e. 0.998203 g/cm 3 or 0.0360624 ...
Conversion table for drinking vessel–based British culinary measurement units and their metric and US customary equivalents 1 tumbler 1 breakfast cup 1 cup 1 teacup 1 coffee cup 1 wine glass 10 fluid ounces / 1 / 2 pint 8 fluid ounces / 2 / 5 pint 6 fluid ounces / 3 / 10 pint 5 fluid ounces / 1 / 4 pint
Atmospheric pollutant concentrations expressed as mass per unit volume of atmospheric air (e.g., mg/m 3, μg/m 3, etc.) at sea level will decrease with increasing altitude because the atmospheric pressure decreases with increasing altitude. The change of atmospheric pressure with altitude can be obtained from this equation: [2]
≡ 1 long ton × g 0 / 1 sq ft ≈ 1.072 517 801 1595 × 10 5 Pa: micrometre of mercury: μmHg ≡ 13 595.1 kg/m 3 × 1 μm × g 0 ≈ 0.001 torr ≈ 0.133 3224 Pa [33] millimetre of mercury: mmHg: ≡ 13 595.1 kg/m 3 × 1 mm × g 0 ≈ 1 torr ≈ 133.3224 Pa [33] millimetre of water (3.98 °C) mmH 2 O ≈ 999.972 kg/m 3 × 1 mm × g 0 = 0.999 ...
The newest 'Ville game to come from Zynga seems as if the developer knocked on YoVille's door to borrow some proverbial sugar and peered into The Sims Social's window from atop a tree branch.
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.
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