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Cooking weights and measures. Measuring spoons (metric) – 1 mL, 5 mL, 15 mL, 50 mL, 100 mL, 125 mL. Measuring spoons (customary units) In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count . For most of history, most cookbooks did not specify quantities precisely, instead talking of "a ...
gyllot (about equal to 1/2 gill) noggin (1/4 pint) [8] nipperkin (measure for liquor, containing no more than 1/2 pint) tumblerful (10 fl oz or 2 gills or 2 teacupsful) apothecaries' approximate measures [9] teacupful = about 4 fl oz. wineglassful = about 2 fl oz. tablespoonful = about 1/2 fl oz. dessertspoonful = about 2 fl dr.
Teaspoon (tsp.) A teaspoon (tsp.) is an item of cutlery. It is a small spoon that can be used to stir a cup of tea or coffee, or as a tool for measuring volume. [ 1][ 2] The size of teaspoons ranges from about 2.5 to 7.3 mL (0.088 to 0.257 imp fl oz; 0.085 to 0.247 US fl oz). For cooking purposes and dosing of medicine, a teaspoonful is defined ...
The actual amount of glucose in the blood and body fluids is very small. In a healthy adult male of 75 kg (165 lb) with a blood volume of 5 L, a blood glucose level of 5.5 mmol/L (100 mg/dL) amounts to 5 g, equivalent to about a teaspoonful of sugar. [ 13]
Glucose is a sugar with the molecular formula C 6 H 12 O 6. Glucose is overall the most abundant monosaccharide, [ 4] a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using energy from sunlight.
Drop (unit) The drop is an approximated unit of measure of volume, the amount dispensed as one drop from a dropper or drip chamber. It is often used in giving quantities of liquid drugs to patients, and occasionally in cooking and in organic synthesis. The abbreviations gt or gtt come from the Latin noun gutta ("drop").
Teaspoon (tsp.) A tablespoon (tbsp., Tbsp., Tb., or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; [ 1] however, in some regions, it is the largest type of spoon used for eating. By extension, the term is also used as a cooking measure of volume.
Monosaccharides are the simplest units of carbohydrates and the simplest form of sugar. If the carbonyl is at position 1 (that is, n or m is zero), the molecule begins with a formyl group H (C=O)− and is technically an aldehyde. In that case, the compound is termed an aldose. Otherwise, the molecule has a ketone group, a carbonyl − (C=O)− ...