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A newton is equal to 1 kg⋅m/s 2, and a kilogram-force is 9.80665 N, [3] meaning that 1 kgf/cm 2 equals 98.0665 kilopascals (kPa). In some older publications, kilogram-force per square centimetre is abbreviated ksc instead of kg/cm 2.
A newton is defined as 1 kg⋅m/s 2 (it is a named derived unit defined in terms of the SI base units). [1]: 137 One newton is, therefore, the force needed to accelerate one kilogram of mass at the rate of one metre per second squared in the direction of the applied force.
1 N 1.4 N The weight of a smartphone [13] [14] 2.5 N Typical thrust of a Dual-Stage 4-Grid ion thruster. 9.8 N One kilogram-force, nominal weight of a 1 kg (2.2 lb) object at sea level on Earth [15] 10 N 50 N Average force to break the shell of a chicken egg from a young hen [16] 10 2 N 720 N Average force of human bite, measured at molars [17 ...
50.0 g – 58.2 g 52 g 45 g Medium 500 g 41.7 g – 49.9 g 43 g 37 g New Zealand. In New Zealand, sizes are based on the minimum mass per egg. [10]
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 ...
The kilogram-force (kgf or kg F), or kilopond (kp, from Latin: pondus, lit. 'weight'), is a non-standard gravitational metric unit of force . It is not accepted for use with the International System of Units (SI) [ 1 ] and is deprecated for most uses.
In Indonesian the breed is known as Ayam Ketawa, meaning "laughing chicken", or as Ayam Gaga; in Buginese it is called Manu' Gaga' or just Gaga' (literally Stammering Chicken). [5] Breeders have various names for types of Ayam Ketawa based on the length and frequency of their crows and "laughs", such as dangdut (slow), gretek (fast), slow, and ...
The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. [2] This is done by first poaching the chicken in water with spices (e.g. star anise , cinnamon , nutmeg , Sichuan pepper , ginger , fennel , and scallions ), drying it, coating with a syrup of vinegar and sugar, letting it dry ...