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Volume to mass conversions for some common cooking ingredients; ingredient density g/mL metric cup 250 mL imperial cup ≈284 mL U.S. customary cup ≈237 mL; g oz g oz g oz water: 1: 249–250 8.8 283–284 10 236–237 8.3: granulated sugar 0.8: 200 7.0 230 8.0 190 6.7 wheat flour 0.5–0.6: 120–150 4.4–5.3
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 come in 5 mL for teaspoons and 15 mL for tablespoons, hence why it is labelled as that on the chart. The volumetric measures here are for comparison only.
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.
From these figures for the size of a Biblical ell, that of the basic unit — the finger-breadth ( Etzba) — can be calculated to be either 2.1 or 2.2 cm (0.83 or 0.87 in); Rav Avraham Chaim Naeh approximates at 2 cm (0.79 in); Talmudic scholar Chazon Ish at 2.38 cm (0.94 in). The mile ( Mil) is thus about 963 or 1146 meters (3160 or 3760 ft ...
Dextrose (glucose) 100%. Dextrose equivalent ( DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120.
Table of Chinese volume units effective in 1930; Pinyin Character Relative value Metric value US value Imperial value Notes cuō: 撮: 1 ⁄ 1000: 1 mL 0.0338 fl oz 0.0352 fl oz millilitre: sháo: 勺: 1 ⁄ 100: 10 mL 0.3381 fl oz 0.3520 fl oz centilitre: gě: 合: 1 ⁄ 10: 100 mL 3.381 fl oz 3.520 fl oz decilitre: shēng: 市升: 1 1 L: 2. ...
Ammonium bicarbonate is an inorganic compound with formula (NH 4 )HCO 3. The compound has many names, reflecting its long history. Chemically speaking, it is the bicarbonate salt of the ammonium ion. It is a colourless solid that degrades readily to carbon dioxide, water and ammonia.
Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the ...
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