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The slug is a derived unit of mass in a weight-based system of measures, most notably within the British Imperial measurement system and the United States customary measures system. Systems of measure either define mass and derive a force unit or define a base force and derive a mass unit [ 1 ] (cf. poundal , a derived unit of force in a mass ...
Unit type Unit code Unit name Area: a: are: m2: square metre Charge: coulomb: coulomb Energy: J: joule Force: N: newton Length: m: metre Magnetic field strength: T ...
The factor–label method can convert only unit quantities for which the units are in a linear relationship intersecting at 0 (ratio scale in Stevens's typology). Most conversions fit this paradigm. An example for which it cannot be used is the conversion between the Celsius scale and the Kelvin scale (or the Fahrenheit scale). Between degrees ...
To calculate BMI, divide a person’s weight in kilograms by their height in meters squared. Translated into imperial, that’s a person’s weight in pounds divided by their height in inches ...
The kilogram (also spelled kilogramme [1]) is the base unit of mass in the International System of Units (SI), having the unit symbol kg. [1] ' Kilogram' means 'one thousand grams' [2] and is colloquially abbreviated to kilo.
The BMI is expressed in kg/m 2, resulting from mass in kilograms and height in metres. If pounds and inches are used, a conversion factor of 703 (kg/m 2)/(lb/in 2) is applied. (If pounds and feet are used, a conversion factor of 4.88 is used.) When the term BMI is used informally, the units are usually omitted.
The pound or pound-mass is a unit of mass used in both the British imperial and United States customary systems of measurement.Various definitions have been used; the most common today is the international avoirdupois pound, which is legally defined as exactly 0.453 592 37 kilograms, and which is divided into 16 avoirdupois ounces. [1]
The total or sum of the baker's percentages is called the formula percentage. The sum of the ingredient masses is called the formula mass (or formula "weight"). Here are some interesting calculations: The flour's mass times the formula percentage equals the formula mass: [11]