At university, we were grinding and then polishing XP spectroscopy samples with diamond-encrusted discs graded in microns...In practical use, the carpenter I watch (Paul Sellers) played around with millimeters, but more recently especially during lockdown went back to imperial entirely. He basically sticks to inches, and reduces that to fractions; 7/8, 1/2. 1/4, 1/8, measurements tend to be done down to a tenth. Polishing I think has always gone to thousandths of an inch, up to I think 32 thousandths of an inch (i.e. a 32th fraction of a thou).
In practical use, the carpenter I watch (Paul Sellers) played around with millimeters, but more recently especially during lockdown went back to imperial entirely. He basically sticks to inches, and reduces that to fractions; 7/8, 1/2. 1/4, 1/8, measurements tend to be done down to a tenth. Polishing I think has always gone to thousandths of an inch, up to I think 32 thousandths of an inch (i.e. a 32th fraction of a thou).
but on the Global Market, the 2 Systems tend to make some issues if you want to deal whit one who used a diverent system
...why would you do that? Do you really think measuring cups with scales printed on them are an imperial-exclusive invention?Metric: Find a scale. Weigh out 120 grams of flour or measure out 236 ml of flour...
In carpentry and cooking, Imperial still has it's advantages in making some things dead simple. The inherent precision in the metric system can simply complicate thins unnecessarily.
Making noodles?
Imperial: 1 level cup of unsifted flour + 1 large egg. Knead until consistent. Roll out to desired thickness and cut. Let dry an hour or two. Cook in near boiling water until done. Noodles will expand to ~4 times thickness during cooking.
Metric: Find a scale. Weigh out 120 grams of flour or measure out 236 ml of flour...
how much energy does it take to boil a room-temperature gallon of water?
ISO-8601 is my favourite way of writing Gregorian dates.However it's still a piece of cake when compared to time measurement. DST... m/d/Y... grumble...
In UK Imperial recipes, we never use cups as a measure; instead everything's measured out in pounds and ounces and sometimes even drachms. In imperial, 120g is 4oz 4dm or thereabouts, although many recipe books would round that to either 4oz and specify the use of a small egg, or round it up to 4 1/2oz.Imperial: 1 level cup of unsifted flour + 1 large egg. Knead until consistent. Roll out to desired thickness and cut. Let dry an hour or two. Cook in near boiling water until done. Noodles will expand to ~4 times thickness during cooking.
Metric: Find a scale. Weigh out 120 grams of flour or measure out 236 ml of flour...
...why would you do that? Do you really think measuring cups with scales printed on them are an imperial-exclusive invention?
Fun fact: metric measuring cups usually also include imperial scales.1 cup flour + 1 egg = noodles. Note that it is 1:1. Convenient and easy to remember.
Only in the US. In the UK, thanks largely to our larger sized gallons, our pints are bigger too, so actually a UK pint is over 12% more than 500ml.even though 500ml > 1 pt.
No, just extremely good at procrastination.clearly many of you are immensely bored.
need new toy asap
No, just extremely good at procrastination.