On Wednesday 2004 February 04 00:19, Chimpsarecute wrote:
> When you say cup (US), how many millilires are we talking about? US cups
> are also marked up to 250 mL. I've seen people fill the cup to the rim,
> meaning they are filling the cups more to the 250 mL value then to the
> intended 230 something value. I also use 250 mL when a cup is required.
> And never had a problem.
There is no "metric cup" defined by the U.S. government or its agencies, as
far as I know, though some agencies may have promulgated such a "cup"
informally (i.e., not by regulation or law). The booklet assures us
indirectly that they don't mean a "cup" of 250 mL because it equates 250 mL
to 1.06 cups. It also equates 1 L to 1.05 quarts. Weird, eh?
The U.S. has two volumetric systems of non-metric measurements but most
anti-metric folks are not aware of that anymore. Dry measures are based on
the bushel of 2150.42 in3 and follow the series
1 bushel = 4 pecks = 32 quarts = 64 pints = 128 cups. (no gallon)
Liquid measurements are based on the gallon of 231 in3 and follow the series
1 gallon = 4 quarts = 8 pints = 32 gills. (no cup)
Even though no cup is defined in the liquid capacity system, common practice
considers it to be 0.5 pints or 2 gills. Note that 1 dry pint does not equal
1 liquid pint and 1 dry quart does not equal 1 liquid quart. The dry versions
are larger and the liter falls in between the dry quart and the liquid quart
in size. When the U.S. changed the size of its inch in the 1950s then
presumably the bushel and gallon changed sizes also; I know of no
"correction" analgous to the one made to provide for the survey foot and
statute mile. Are you thoroughly confused yet? If so, then I strongly
recommend chucking the whole mess and going metric! Grin.
> What effect would one experience if those grams were rounded to the nearest
> 10 g? Or even rounded up to the nearest 10 g? I doubt metric recipes are
> accurate to the nearest gram.
Most recipes probably would not suffer noticeably for quantites above 100 g
or 200 g.
Jim
--
James R. Frysinger
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