I would argue that the Fahrenheit scale has had multiple definitions. I would further propose that the current definition (at least F4.0) is 32 °F = 0 °C and 212 °F = 100 °C, even though in the ITS-90 scale, 0 °C and 100 °C are no longer EXACTLY the freezing and boiling points of water (boiling point also requires standard pressure to be specified). Thus, like all other Customary units, it is just a code name to obscure that it is really metric.
________________________________ From: "[email protected]" <[email protected]> To: U.S. Metric Association <[email protected]> Cc: U.S. Metric Association <[email protected]> Sent: Sun, January 9, 2011 11:38:13 AM Subject: [USMA:49452] Re: And a Canadian shall show them ... Pat, It is easy for those familiar with conversion to get Fahrenheit from Celsius. What I was trying to illustrate is that for most people whatever system they are used to is what they understand and the other ways of measuring becomes opaque. It is a hopeful sign, but only if we actually switch and stick with it (unlike the UK muddle). Cheers, Ezra ----- Original Message ----- From: "Pat Naughtin" <[email protected]> To: "U.S. Metric Association" <[email protected]> Sent: Sunday, January 9, 2011 12:20:20 AM Subject: [USMA:49450] Re: And a Canadian shall show them ... On 2011/01/09, at 18:03 , [email protected] wrote: I have talked to other Canadians who are actually working down here in the States and who confess that they still have trouble understanding Fahrenheit Dear Ezra, Fahrenheit is easy to understand. Just remember that all you have to do to get 0 degrees Fahrenheit has something to do with a salt called ammonium chloride mixed with ice and water (sorry, but I don't know the proportions). The other part is a little more difficult as to get 96 degrees Fahrenheit you need to have Mrs, Fahrenheit's armpit available as this was the standard upper temperature set by Mr. Fahrenheit. See http://en.wikipedia.org/wiki/Fahrenheit#History where they say: "The second point, 100 degrees, was the level of the liquid in the thermometer when held in the mouth or under the armpit of his wife — subsequent refinements." Good luck with your experiments. Cheers, Pat Naughtin LCAMS Author of the ebook, Metrication Leaders Guide, see http://metricationmatters.com/MetricationLeadersGuideInfo.html Hear Pat speak at: http://www.youtube.com/watch?v=_lshRAPvPZY PO Box 305 Belmont 3216, Geelong, Australia Phone: 61 3 5241 2008 Metric system consultant, writer, and speaker, Pat Naughtin, has helped thousands of people and hundreds of companies upgrade to the modern metric system smoothly, quickly, and so economically that they now save thousands each year when buying, processing, or selling for their businesses. Pat provides services and resources for many different trades, crafts, and professions for commercial, industrial and government metrication leaders in Asia, Europe, and in the USA. Pat's clients include the Australian Government, Google, NASA, NIST, and the metric associations of Canada, the UK, and the USA. See http://www.metricationmatters.com/ to subscribe.
