Search results
Results from the WOW.Com Content Network
In Canada, a teaspoon is historically 1 ⁄ 6 imperial fluid ounce (4.74 mL) and a tablespoon is 1 ⁄ 2 imperial fl oz (14.21 mL). In both Britain and Canada, cooking utensils commonly come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volume measures here are for comparison only.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
An imperial fluid ounce is 1 ⁄ 20 of an imperial pint, 1 ⁄ 160 of an imperial gallon or exactly 28.4130625 mL. A US customary fluid ounce is 1 ⁄ 16 of a US liquid pint and 1 ⁄ 128 of a US liquid gallon or exactly 29.5735295625 mL, making it about 4.08% larger than the imperial fluid ounce. A US food labeling fluid ounce is exactly 30 mL.
For nutritional labeling and medicine in the US, the teaspoon and tablespoon are defined as a metric teaspoon and tablespoon—precisely 5 mL and 15 mL respectively. [ 22 ] The saying, "a pint's a pound the world around", refers to 16 US fluid ounces of water weighing approximately (about 4% more than) one pound avoirdupois.
Vermilion (1706): "3 to 4 hundred weight" (i.e. 336-448 pounds) Camphor (1858): "130 Dutch lbs" In Newfoundland , Canada, a tub of coal was defined as 100 pounds, while a tub of herrings was 16 Imperial gallons and a tub of salt was 18 Imperial gallons.
The specific weight, also known as the unit weight (symbol γ, the Greek letter gamma), is a volume-specific quantity defined as the weight W divided by the volume V of a material: = / Equivalently, it may also be formulated as the product of density, ρ, and gravity acceleration, g: = Its unit of measurement in the International System of Units (SI) is newton per cubic metre (N/m 3), with ...
Commercial butter is about 80% butterfat and 15% water; traditionally-made butter may have as little as 65% fat and 30% water. Butterfat is a mixture of triglyceride, a triester derived from glycerol, and three of any of several fatty acid groups. [16]
(actual range: 8.4–10.4 mL [12]) 2 fl dram or 8 mL [13] 1 ⁄ 4: 2 dessertspoons = 1 tablespoon tablespoon (mouthful) tbsp. or T., rarely tbls. 1 ⁄ 2 fluid ounce or 20 mL [10] most common size: 5 fl dr or 20 mL [17] 4 fluidrachm or 16 mL, [11] or 15 mL [18] (actual range: 12.8–15.6 mL [12]) 1/2 fl oz or 15 mL [13] [15] 1 ⁄ 2: 2 ...