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1 ⁄ 16 cup 1 ⁄ 2: 14.7868 2 tablespoons = 1 fluid ounce fluid ounce: fl.oz. or oz. 1 ⁄ 8 cup 1 29.5735 2 fluid ounce = 1 wineglass wineglass‡ wgf. 1 ⁄ 4 cup 2 59.1471 2 wineglasses = 1 teacup gill‡ or teacup‡ tcf. 1 ⁄ 2 cup 4 118.294 2 teacups = 1 cup cup: C 1 ⁄ 2 pint 8 236.588 2 cups = 1 pint pint: pt. 1 ⁄ 2 qt 16 473.176 ...
One can convert efflux time to kinematic viscosity by using an equation for each cup specification number, where t is the efflux time and ν is the kinematic viscosity in centistokes. Zahn Cup #1: ν = 1.1(t − 29) Zahn Cup #2: ν = 3.5(t − 14) Zahn Cup #3: ν = 11.7(t − 7.5) Zahn Cup #4: ν = 14.8(t − 5) Zahn Cup #5: ν = 23t
Commercial gelatin will have a gel strength of around 90 to 300 grams Bloom using the Bloom test of gel strength. [6] Gelatin's strength (but not viscosity) declines if it is subjected to temperatures above 100 °C (212 °F), or if it is held at temperatures near 100 °C for an extended period of time. [7] [8]
Volume to mass conversions for some common cooking ingredients; ingredient density g/mL [note 5] metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL [note 6] g oz g oz g oz water [note 7] 1 [note 8] 249–250 8.8 283–284 10 236–237 8.3 [note 9] granulated sugar 0.8 [20] 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6 [20 ...
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes.In the US, it is traditionally equal to one-half US pint (236.6 ml). Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup commonly being rounded up to 240 millilitres (legal cup), but 250 ml is also used depending on the ...
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This measured kinematic viscosity is generally expressed in seconds of flow time which can be converted into centistokes (cSt) using a viscosity calculator. [ 2 ] Flow cups are manufactured using high grade aluminium alloy with stainless steel orifices (where indicated), flow cups are available with a range of UKAS / ISO 17025 certified ...
As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20] Because gelatin is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties.