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Firkin (unit)
A firkin is a unit of volume or mass used in several situations. Its etymology is likely to be from the Middle English ''ferdekyn'', probably from the Middle Dutch diminutive of vierde 'fourth' (a firkin originally contained a quarter of a barrel). Firkin also describes a small wooden cask or tub for butter, lard, etc. American unit of dry volume A firkin was an American unit of dry measure. 1 firkin = 9 US gallons = 34 litres American naturalist John Burroughs (1837-1921) in his boyhood memoir described a firkin as weighing 100 pounds when loaded with salted butter. British unit for butter and cheese A firkin was a British unit for the sale of butter and cheese. 1 firkin = 56 pounds = 25 kilograms British unit of volume for beer and wine A firkin was also a British unit for the sale of beer. It is one quarter of a barrel and its value depends on the current size of a barrel, but at present: 1 firkin = 0.25 barrel = 9 imperial gallons = 10.8 U.S. gallons = 41 litre T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volume
Volume is a measure of occupied three-dimensional space. It is often quantified numerically using SI derived units (such as the cubic metre and litre) or by various imperial or US customary units (such as the gallon, quart, cubic inch). The definition of length (cubed) is interrelated with volume. The volume of a container is generally understood to be the capacity of the container; i.e., the amount of fluid (gas or liquid) that the container could hold, rather than the amount of space the container itself displaces. In ancient times, volume is measured using similar-shaped natural containers and later on, standardized containers. Some simple three-dimensional shapes can have its volume easily calculated using arithmetic formulas. Volumes of more complicated shapes can be calculated with integral calculus if a formula exists for the shape's boundary. Zero-, one- and two-dimensional objects have no volume; in fourth and higher dimensions, an analogous concept to the normal vo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass
Mass is an intrinsic property of a body. It was traditionally believed to be related to the quantity of matter in a physical body, until the discovery of the atom and particle physics. It was found that different atoms and different elementary particles, theoretically with the same amount of matter, have nonetheless different masses. Mass in modern physics has multiple definitions which are conceptually distinct, but physically equivalent. Mass can be experimentally defined as a measure of the body's inertia, meaning the resistance to acceleration (change of velocity) when a net force is applied. The object's mass also determines the strength of its gravitational attraction to other bodies. The SI base unit of mass is the kilogram (kg). In physics, mass is not the same as weight, even though mass is often determined by measuring the object's weight using a spring scale, rather than balance scale comparing it directly with known masses. An object on the Moon would weigh le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dry Measure
Dry measures are units of volume to measure bulk commodities that are not fluids and that were typically shipped and sold in standardized containers such as barrels. They have largely been replaced by the units used for measuring volumes in the metric system and liquid volumes in the imperial system but are still used for some commodities in the US customary system. They were or are typically used in agriculture, agronomy, and commodity markets to measure grain, dried beans, dried and fresh produce, and some seafood. They were formerly used for many other foods, such as salt pork and salted fish, and for industrial commodities such as coal, cement, and lime. The names are often the same as for the units used to measure liquids, despite representing different volumes. The larger volumes of the dry measures apparently arose because they were based on heaped rather than "struck" (leveled) containers. Today, many units nominally of dry measure have become standardized as units of ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallon
The gallon is a unit of volume in imperial units and United States customary units. Three different versions are in current use: *the imperial gallon (imp gal), defined as , which is or was used in the United Kingdom, Ireland, Canada, Australia, New Zealand, and some Caribbean countries; *the US gallon (US gal), defined as , (231 cubic inches) which is used in the US and some Latin American and Caribbean countries; and *the US dry gallon ("usdrygal"), defined as US bushel (exactly ). There are two pints in a quart and four quarts in a gallon. Different sizes of pints account for the different sizes of the imperial and US gallons. The IEEE standard symbol for both US (liquid) and imperial gallon is gal, not to be confused with the gal (symbol: Gal), a CGS unit of acceleration. Definitions The gallon currently has one definition in the imperial system, and two definitions (liquid and dry) in the US customary system. Historically, there were many definitions and redefiniti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Litre
The litre (international spelling) or liter (American English spelling) (SI symbols L and l, other symbol used: ℓ) is a metric unit of volume. It is equal to 1 cubic decimetre (dm3), 1000 cubic centimetres (cm3) or 0.001 cubic metre (m3). A cubic decimetre (or litre) occupies a volume of (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word ''litre'' is derived from an older French unit, the '' litron'', whose name came from Byzantine Greek—where it was a unit of weight, not volume—via Late Medieval Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,Bureau International des Poids et M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
John Burroughs
John Burroughs (April 3, 1837 – March 29, 1921) was an American naturalist and nature essayist, active in the conservation movement in the United States. The first of his essay collections was ''Wake-Robin'' in 1871. In the words of his biographer Edward Renehan, Burroughs' special identity was less that of a scientific naturalist than that of "a literary naturalist with a duty to record his own unique perceptions of the natural world." The result was a body of work whose resonance with the tone of its cultural moment explains both its popularity at that time, and its relative obscurity since. Early life and marriage Burroughs was the seventh of Chauncy and Amy Kelly Burroughs' ten children. He was born on the family farm in the Catskill Mountains, near Roxbury in Delaware County, New York. As a child he spent many hours on the slopes of Old Clump Mountain, looking off to the east and the higher peaks of the Catskills, especially Slide Mountain, which he would later writ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pound (mass)
The pound or pound-mass is a unit of mass used in 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 , and which is divided into 16 avoirdupois ounces. The international standard symbol for the avoirdupois pound is lb; an alternative symbol is lbm (for most pound definitions), # ( chiefly in the U.S.), and or ″̶ (specifically for the apothecaries' pound). The unit is descended from the Roman (hence the abbreviation "lb"). The English word ''pound'' is cognate with, among others, German , Dutch , and Swedish . These units are historic and are no longer used (replaced by the metric system). Usage of the unqualified term ''pound'' reflects the historical conflation of mass and weight. This accounts for the modern distinguishing terms ''pound-mass'' and '' pound-force''. Etymology The word 'pound' and its cognates ultim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kilogram
The kilogram (also kilogramme) is the unit of mass in the International System of Units (SI), having the unit symbol kg. It is a widely used measure in science, engineering and commerce worldwide, and is often simply called a kilo colloquially. It means 'one thousand grams'. The kilogram is defined in terms of the second and the metre, both of which are based on fundamental physical constants. This allows a properly equipped metrology laboratory to calibrate a mass measurement instrument such as a Kibble balance as the primary standard to determine an exact kilogram mass. The kilogram was originally defined in 1795 as the mass of one litre of water. The current definition of a kilogram agrees with this original definition to within 30 parts per million. In 1799, the platinum ''Kilogramme des Archives'' replaced it as the standard of mass. In 1889, a cylinder of platinum-iridium, the International Prototype of the Kilogram (IPK), became the standard of the unit of mass for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barrel (unit)
A barrel is one of several units of volume applied in various contexts; there are dry barrels, fluid barrels (such as the U.K. beer barrel and U.S. beer barrel), oil barrels, and so forth. For historical reasons the volumes of some barrel units are roughly double the volumes of others; volumes in common use range approximately from . In many connections the term is used almost interchangeably with ''barrel''. Since medieval times the term as a unit of measure has had various meanings throughout Europe, ranging from about 100 litres to about 1,000 litres. The name was derived in medieval times from the French , of unknown origin, but still in use, both in French and as derivations in many other languages such as Italian, Polish, and Spanish. In most countries such usage is obsolescent, increasingly superseded by SI units. As a result, the meaning of corresponding words and related concepts (vat, cask, keg etc.) in other languages often refers to a physical container ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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