"value was 0.01023 °C with an uncertainty of 70 µK"". This practice is permissible because the magnitude of the degree Celsius is equal to that of the kelvin. Notwithstanding the official endorsement provided by decision #3 of Resolution 3 of the 13th CGPM, which stated ""a temperature interval may also be expressed in degrees Celsius"", the practice of simultaneously using both °C and K remains widespread throughout the scientific world as the use of SI-prefixed forms of the degree Celsius (such as ""µ°C"" or ""microdegrees Celsius"") to express a temperature interval has not been well-adopted. One effect of defining the"
"(13.9 °C) each time the gas mark increases by 1. Below Gas Mark 1 the scale markings halve at each step, each representing a decrease of 25 °F. To convert gas mark to degrees Celsius (formula_1), multiply the gas mark number (formula_2) by 14, then add 121: formula_3 For the reverse conversion: formula_4 However it is usual to round the result of this calculation to a round number of degrees Celsius. Note that tables of temperature equivalents for kitchen use usually offer Celsius values rounded to the nearest 10 degrees, with steps of either 10 or 20 degrees between Gas"
"joint BBC/OED production ""Balderdash & Piffle"", in May 2005. The earliest printed evidence of use of ""gas mark"" (with no other terms between the two words) appears to date from 1958. However, the manufacturers of the ""New World"" gas ranges in the mid-1930s gave away recipe books for use with their cooker, and the ""Regulo"" was the gas regulator. The book has no reference to degrees, either in Fahrenheit or (as then) Centigrade. All dishes to be cooked are noted to be at ""Regulo Mark X"". Gas mark 1 is 275 °Fahrenheit (135 °Celsius). Oven temperatures increase by 25 °F"
"increasing by 25 °C for each subsequent step, up to Stufe 7 at 300 °C. Gas Mark The Gas Mark is a temperature scale used on gas ovens and cookers in Great Britain, Ireland and some Commonwealth of Nations countries. The draft 2003 edition of the ""Oxford English Dictionary"" lists the earliest known usage of the concept as being in L. Chatterton's book ""Modern Cookery"" published in 1943: ""Afternoon tea scones… Time: 20 minutes. Temperature: Gas, Regulo Mark 7"". ""Regulo"" was a type of gas regulator used by a manufacturer of cookers; however, the scale has now become universal, and"
"Gas Mark The Gas Mark is a temperature scale used on gas ovens and cookers in Great Britain, Ireland and some Commonwealth of Nations countries. The draft 2003 edition of the ""Oxford English Dictionary"" lists the earliest known usage of the concept as being in L. Chatterton's book ""Modern Cookery"" published in 1943: ""Afternoon tea scones… Time: 20 minutes. Temperature: Gas, Regulo Mark 7"". ""Regulo"" was a type of gas regulator used by a manufacturer of cookers; however, the scale has now become universal, and the word ""Regulo"" is rarely used. The term ""gas mark"" was a subject of the"
"Marks. French ovens and recipes often use a scale curiously based on the Fahrenheit scale, which itself has never been used in France: """" (abbreviated ""Th""), where Thermostat 1 equals 100 °F for conventional ovens, increasing by 50 °F for each whole number along the scale. In Germany, """" (the German word for ""step"") is used for gas cooking temperatures. Gas ovens are commonly marked in steps from 1 to 8, corresponding to: Other ovens may be marked on a scale of 1-7, where Stufe ½ is about 125 °C in a conventional oven, Stufe 1 is about 150 °C,"
"Ligroin Ligroin is the petroleum fraction consisting mostly of C and C hydrocarbons and boiling in the range 90‒140 ℃ (194–284 °F); commonly used as a laboratory solvent. The name ""ligroin"" (or ""ligroine"" or ""ligroïne"") appeared as early as 1866. Products under the name ligroin can have boiling ranges as low as 60‒80 ℃ and may be practically indistinguishable from a petroleum ether with the same boiling range. Ligroin is assigned the CAS Registry Number 8032-32-4, which is also applied to many other products, particularly the lower boiling ones, called petroleum spirit, petroleum ether and petroleum benzine. Ligroin was used"
"°C) when adhering ""strictly"" to the two-point definition of thermodynamic temperature. When calibrated to ITS–90, where one must interpolate between the defining points of gallium and indium, the boiling point of VSMOW water is about 10 mK less, about 99.974 °C. The virtue of ITS–90 is that another lab in another part of the world will measure the very same temperature with ease due to the advantages of a comprehensive international calibration standard featuring many conveniently spaced, reproducible, defining points spanning a wide range of temperatures. Celsius (known until 1948 as centigrade) is a temperature scale that is named after"
"°F - 356 °F) Oven baking: Average of 180 °C (356 °F) Smoke point decreases at different pace in different oils. Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking. Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil"
"world, natural gas is sold in gigajoules. The calorie equals the amount of thermal energy necessary to raise the temperature of one gram of water by 1 Celsius degree, from a temperature of 14.5 degrees Celsius, at a pressure of 1 atm. For thermochemistry a calorie of 4.184 J is used, but other calories have also been defined, such as the International Steam Table calorie of 4.1868 J. Food energy is measured in large calories or kilocalories, often simply written capitalized as ""Calories"" (= 10 calories). In physics and chemistry, it is still common to measure energy on the atomic"
"in the analysis of samples from hydrocarbon exploration wells. Significant colour changes (FCI 2 to 6) occur through a temperature range of ~60 °C to ~110 °C. The FCI is therefore an indicator of temperatures required to initiate petroleum generation (oil window). The onset of oil generation correlates approximately to FCI 5-6. Raman spectroscopy (an analytical tool for fingerprinting molecules) has confirmed that organic cement is present in fossil agglutinated foraminifera. Raman spectroscopy and the FCI can be used to estimate thermal maturity and, therefore, assess thermal conditions necessary for hydrocarbon generation. The FCI methodology is similar to the Conodont"
"substance, CHO, mp. 75–76 °C. The oil, when heated with water at 170 °C is converted, by addition of a molecule of water, into the crystalline substance. The latter contains two active hydrogen atoms (Zerewitinoff estimation), and on exposure to hydrogen over Pd/C absorbs enough to saturate one double bond producing a new substance, mp. 94–96 °C. On oxidation with permanganate in dilute sulfuric acid, propionaldehyde and succinic acid are produced, whilst the saturated substance, mp. 94–96 °C, is oxidised to ""n-""valeric acid. These results indicate that the substance of mp. 75–76 °C is εζ-dihydroxy-Δ-""n""-octene, that the oil, CHO, is"
"have weaker inter-molecular forces and thus lower melting points. Lithium derivatives of 12-hydroxystearate and other fatty acids are important constituents of lubricating greases. In lithium-based greases, lithium carboxylates are thickeners. ""Complex soaps"" are also common, these being combinations of metallic soaps, such as lithium and calcium soaps. Fires involving cooking fats and oils (classified as class K (US) or F (Australia/Europe/Asia)) burn hotter than most flammable liquids, rendering a standard class B extinguisher ineffective. Flammable liquids have flash points under 37 degrees Celsius (98.6 Fahrenheit). Cooking oil is a combustible liquid, since it has a flash point over 37 degrees"
"are a family of hydrocarbons that are typical components of gasoline. They are colorless liquids that boil around 125 °C (260 °F). One member of the octane family, isooctane, is used as a reference standard to benchmark the tendency of gasoline or LPG fuels to resist self-ignition. The octane rating of gasoline is measured in a test engine and is defined by comparison with the mixture of 2,2,4-trimethylpentane (iso-octane) and heptane that would have the same anti-knocking capacity as the fuel under test: the percentage, by volume, of 2,2,4-trimethylpentane in that mixture is the octane number of the fuel. For"
"down and start smoking. The higher in quality and the lower in FFA, the higher the smoke point. It is important to consider, however, that the FFA only represents typically less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. The smoke point of an oil correlates with its level of refinement. Many cooking oils have smoke points above standard home cooking temperatures: Standard Cooking Temperatures Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160 - 180 °C (320"
"safely stored at room temperature, as the low polyunsaturated fat content facilitates stability. Cooking oils are composed of various fractions of fatty acids. For the purpose of frying food, oils high in monounsaturated or saturated fats are generally popular, while oils high in polyunsaturated fats are less desirable. High oleic acid oils include almond, macadamia, olive, pecan, pistachio, and high-oleic cultivars of safflower and sunflower. The smoke point is marked by ""a continuous wisp of smoke."" It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of"
"log, then our z-value is 10. Given a D-value of 4.5 minutes at 150 °F, the D-value can be calculated for 160 °F by reducing the time by 1 log. The new D-value for 160 °F given the z-value is 0.45 minutes. This means that each 10 °F increase in temperature will reduce our D-value by 1 log. Conversely, a 10 °F decrease in temperature will increase our D-value by 1 log. So, the D-value for a temperature of 140 °F would be 45 minutes. a Z-value (temperature) ""F"" is defined as the number of equivalent minutes of steam sterilization"
"the thermometer probe through the side of the patty, all the way to the middle. Make sure to check each piece of meat or patty because heat can be uneven. Temperature should be 71 °C (160 °F) for beef, lamb, veal, or pork and 74 °C (165 °F) for poultry. For casseroles, and eggs insert the thermometer into the thickest area. The temperature for casseroles should be 71 °C (160 °F) and for eggs 74 °C (165 °F). For fish the temperature should be 70 °C (158 °F). For shellfish (for example, shrimp, lobster, crab, scallops, clams, mussels and oysters)"
"in a sealed tube was heated slowly to 120°. After stirring for 40 hours, the reaction mixture was cooled to room temperature, and the solvent was evaporated. The residue was chromatographed (loaded with CHCl) to give the title product 316 (0.270 g, 90%) as a colorless oil; R 0.42 (EtOAc/petroleum ether 10:1); [α] +14.9 (c, 1.0, CHCl); IR 3027, 2930, 1712, 1673, 1608, 1492, 1343, 1248 cm; H NMR (400 MHz) δ 7.33–7.21 (m, 6 H), 7.07 (dd, J = 7.3, 16.4 Hz, 1 H), 7.00 (t, J = 7.5 Hz, 1 H), 6.77 (d, J = 7.7 Hz, 1"
"Volume units used in petroleum engineering Several units of volume are used in petroleum engineering. Note that the m³ gas conversion factor takes into account a difference in the standard temperature base for measurement of gas volumes in metric and imperial units. The standard temperature for metric measurement is 15 degrees Celsius (i.e. 59 degrees Fahrenheit) while for English measurement the standard temperature is 60 °F. Gas undergoes a slight expansion when the temperature is raised from 15 °C (59 °F) to 60 °F and this expansion is built into the above factor for gas. The ""standard"" temperature and pressure"
"factor of ""precisely"" (approximately 36.61% thermodynamically hotter). When adhering ""strictly"" to the two-point definition for calibration, the boiling point of VSMOW under one standard atmosphere of pressure is actually 373.1339 K (99.9839 °C). When calibrated to ITS-90 (a calibration standard comprising many definition points and commonly used for high-precision instrumentation), the boiling point of VSMOW is slightly less, about 99.974 °C. This boiling-point difference of 16.1 millikelvins between the Celsius scale's original definition and the current one (based on absolute zero and the triple point) has little practical meaning in common daily applications because water's boiling point is very sensitive"
"to variations in barometric pressure. For example, an altitude change of only 28 cm (11 in) causes the boiling point to change by one millikelvin. Celsius The Celsius scale, also known as the centigrade scale, is a temperature scale used by the International System of Units (SI). As an SI derived unit, it is used by all countries except the United States, the Bahamas, Belize, the Cayman Islands and Liberia. It is named after the Swedish astronomer Anders Celsius (1701–1744), who developed a similar temperature scale. The degree Celsius (°C) can refer to a specific temperature on the Celsius scale"
"several hours. The flask minimises heat loss, keeping the food hot enough to continue cooking and avoid bacterial growth for many hours. If a large part of the cooking time is spent at temperatures lower than 60 °C (as when the contents of the cooker are slowly cooling over a long period), a danger of food poisoning due to bacterial infection, or toxins produced by multiplying bacteria, arises. It is essential to heat food sufficiently at the outset of vacuum cooking; 60 °C throughout the dish for 10 minutes is sufficient to kill most pathogens of interest, effectively pasteurizing the"
"is assigned the CAS Registry Number 8032-32-4, which is also applied to many other products, particularly the lower boiling ones, called petroleum spirit, petroleum ether, and petroleum benzine. ""Naphtha"" has the CAS Registry Number 8030-30-6, which also covers petroleum benzine and petroleum ether: that is, the lower boiling point non-aromatic hydrocarbon solvents. DIN 51630 provides for petroleum spirit (also called spezialbenzine or petrolether) which is described as ""a special boiling-point spirit commonly used in laboratory applications, having high volatility and low aromatics content."" Its initial boiling point is above 25 °C, its final boiling point up to 80 °C. Petroleum"
"Therm The therm (symbol, thm) is a non-SI unit of heat energy equal to British thermal units (Btu). It is approximately the energy equivalent of burning – often referred to as 1 CCF – of natural gas. Since natural gas meters measure volume and not energy content, a therm factor is used by natural gas companies to convert the volume of gas used to its heat equivalent, and thus calculate the actual energy use. The therm factor is usually expressed in units of therms per CCF. It will vary with the mix of hydrocarbons in the natural gas. Natural gas"
"°C (100 and 150 °F), and its autoignition temperature is . The pour point of kerosene depends on grade, with commercial aviation fuel standardized at . 1-K grade kerosene freezes around −40 °C (−40 °F, 233 K). Heat of combustion of kerosene is similar to that of diesel fuel; its lower heating value is 43.1 MJ/kg (around 18,500 Btu/lb), and its higher heating value is . In the United Kingdom, two grades of heating oil are defined. BS 2869 Class C1 is the lightest grade used for lanterns, camping stoves, wick heaters, and mixed with gasoline in some vintage combustion"
"Cashmeran Cashmeran (trade name; also known as musk indanone or indomuscone; chemical name 6,7-dihydro-1,1,2,3,3-pentamethyl-4(5""H"")-indanone or DPMI) is a chemical compound used in fragrances. Cashmeran is an alicyclic ketone with the molecular formula CHO and a molecular weight of 206 g/mol. At room temperature it occurs as a white solid but its melting point is 27 °C. Boiling point has been reported to be 256 °C, however in some tests decomposition of the material was noted at 220 °C. Cashmeran was discovered by International Flavors and Fragrances in the 1970s by John Hall. Its invention came about researching inexpensive chemical transformations"
"at 1.8 to 2.0 bar (absolute). The standard cooking pressure of 15 psi gauge was determined by the United States Department of Agriculture in 1917. At this pressure, water boils at (described in vapour pressure of water article). The higher temperature causes food to cook faster; cooking times can typically be reduced to one-third of the time for conventional cooking methods. The actual cooking time also depends on the pressure release method used after timing ""(see Pressure release methods for details)"" and the thickness and density of the food, since thicker (and denser) foods take longer to cook. Meat joints"
"of 0.00366—the accepted expansion coefficient of gas per degree Celsius relative to the ice point, giving a remarkable consistency to the currently accepted value. In 1954, Resolution 3 of the 10th General Conference on Weights and Measures (CGPM) gave the Kelvin scale its modern definition by designating the triple point of water as its second defining point and assigned its temperature to exactly 273.16 kelvins. In 1967/1968, Resolution 3 of the 13th CGPM renamed the unit increment of thermodynamic temperature ""kelvin"", symbol K, replacing ""degree Kelvin"", symbol °K. Furthermore, feeling it useful to more explicitly define the magnitude of the"
"in degrees Rankine are converted to kelvins by ""dividing"" by 1.8 (""T"" = ""T"" ÷ 1.8). Although the kelvin and Celsius scales are defined using absolute zero (0 K) and the triple point of water (273.16 K and 0.01 °C), it is impractical to use this definition at temperatures that are very different from the triple point of water. ITS-90 is then designed to represent the thermodynamic temperature as closely as possible throughout its range. Many different thermometer designs are required to cover the entire range. These include helium vapor pressure thermometers, helium gas thermometers, standard platinum resistance thermometers (known"
"metres, ""n"" is measured in moles, and ""T"" in kelvins (the Kelvin scale is a shifted Celsius scale, where 0.00 K = −273.15 °C, the lowest possible temperature). ""R"" has the value 8.314 J/(K·mol) ≈ 2 cal/(K·mol), or 0.08206 L·atm/(mol·K). How much gas is present could be specified by giving the mass instead of the chemical amount of gas. Therefore, an alternative form of the ideal gas law may be useful. The chemical amount (""n"") (in moles) is equal to total mass of the gas (""m"") (in grams) divided by the molar mass (""M"") (in grams per mole): By replacing"
"temperature scale matches the Celsius scale, except that absolute zero is 0 K. The Fahrenheit scale uses the symbol ° to denote a point on the temperature scale (as does Celsius) and the letter F to indicate the use of the Fahrenheit scale (""e.g."" ""Gallium melts at 85.5763 °F""), as well as to denote a difference between temperatures or an uncertainty in temperature (""e.g."" ""The output of the heat exchanger experiences an increase of 72 °F"" and ""Our standard uncertainty is ±5 °F""). For an exact conversion, the following formulas can be applied. Here, is the value in Fahrenheit and"
"related to the rapid cooling (and contraction) of the glass. When Celsius decided to use his own temperature scale, he originally defined his scale ""upside-down"", i.e. he chose to set the boiling point of pure water at 0 °C (212 °F) and the freezing point at -100 °C (-32 °F). One year later, Frenchman Jean-Pierre Christin proposed to invert the scale with the freezing point at and the boiling point at . He named it Centigrade (100 grades). Finally, Celsius proposed a method of calibrating a thermometer: These points are adequate for approximate calibration but both vary with atmospheric pressure."