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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.
Where it is desirable to know the actual dry solids content, empirical correction formulas can be developed based on calibrations with solutions similar to those being tested. For example, in sugar refining, dissolved solids can be accurately estimated from refractive index measurement corrected by an optical rotation (polarization) measurement.
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 ...
1.0 US bu (35 L; 8.0 US dry gal; 7.8 imp gal) U.S.bu U.S. bu US dry gallon: USdrygal US dry gal 1/8 US bsh Allows triple output units. See: full list. 1.0 US dry gal (4.4 L) USdrygal l; USdrygal L; USdrygal impgal; U.S.drygal U.S. dry gal U.S.drygal l; U.S.drygal L; U.S.drygal impgal; US dry quart: USdryqt US dry qt 1/32 US bsh
Normality is defined as the number of gram or mole equivalents of solute present in one liter of solution.The SI unit of normality is equivalents per liter (Eq/L). = where N is normality, m sol is the mass of solute in grams, EW sol is the equivalent weight of solute, and V soln is the volume of the entire solution in liters.
A solution with 1 g of solute dissolved in a final volume of 100 mL of solution would be labeled as "1%" or "1% m/v" (mass/volume). This is incorrect because the unit "%" can only be used for dimensionless quantities. Instead, the concentration should simply be given in units of g/mL.
For the dry bulk density, the sample is oven dried and weighed, giving the mass of soil solids, M s. The relationship between these two masses is M t = M s + M l, where M l is the mass of substances lost on oven drying (often, mostly water). The dry and wet bulk densities are calculated as Dry bulk density = mass of soil/ volume as a whole
In US customary units, most units of volume exist both in a dry and a liquid version, with the same name, but different values: the dry hogshead, dry barrel, dry gallon, dry quart, dry pint, etc. The bushel and the peck are only used for dry goods. Imperial units of volume are the same for both dry and liquid goods. They have a different value ...