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Copy of Metric in our World Katya Solyst R4 Mrs Mitchell
Transcript of Copy of Metric in our World Katya Solyst R4 Mrs Mitchell
■United States http://www.joeydevilla.com/2008/08/13/countries-that-dont-use-the-metric-system/ list 5 ways the US uses the metric system in everyday activities and industry ? http://highered.mcgraw-hill.com/sites/0070294267/student_view0/the_metric_system.html Why can't US companies make non metric products to sell here and metric products to sell to other countries?
The basic unit of length
The basic unit of volume
The basic unit of mass
The basic unit of temperature
measurements involving pounds, inches, and so on. What are two advantages of the metric system over the inch-pound system or customary system? Because it's so much simpler and easier to use.
The metric system is an improvement over the English system in three major points:
One unit of measurement for each physical quantity. No matter from which other quantities of the SI system derived, yields always the same unit.
Scalability by prefixes - combinations of prefix and unit make for a plethora of convenient combined units.
Decimal system - fractions are expressed in decimal notation. Not only makes this the notation unique, exhaustive and intuitively comparable, but also allows unit conversion without doing math - simply by shifts of the decimal point http://www.metric4us.com/why.html They sure can.
But making smaller numbers of two versions of a product costs more than making a bigger number of one version of a product, so they'd prefer not to.
If the customers are willing to pay the extra there's no problem. http://askville.amazon.com/companies-make-metric-porducts-sell-products-countries/AnswerViewer.do?requestId=84362708 Metric Mass Metric Volume Metric Length Katya Solyst Metric in our world R4 Mrs Mitchell 2 cinnamon sticks
1 teaspoon ground nutmeg
2teaspoons whole cloves
10 1/2 fl oz pouring (whipping) cream
4 1/2 oz chopped palm sugar (jaggery)
10 fl oz tin coconut
3 eggs, lightly beaten
2 egg yolks, lightly beaten
Spicy coconut custard 2 cinnamon sticks
1teaspoon ground whole nutmeg
300 ml pouring (whipping) cream
125 g chopped palm sugar
280 ml tin coconut milk
3 eggs, lightly beaten
2egg yolks, lightly beaten
1. preheat the oven to 315 F / gas 2-3 (160 C). Put the spices, cream ans 250 ml (9 fl oz/1 cup) water in a saucepan. Bring to simmering point, then reduce the heat to very low and leave for 5 minutes to allow the spices to flavor the liquid.
2. Add the sugar and coconut milk to the pan, return to low heat and stir until the sugar has dissolved.
3. Whisk the eggs and egg yolks together. Pour the spiced mixture over the eggs and stir well. Strain, discarding the whole spices. Pour the custard mixture into eight 125 ml (4fl oz/ 1/2 cup) dishes. Put the dishes in a roasting tin and pour enough boiling water into the tin to come halfway up the sides of the dishes. bake for 40-45 minutes.
4. Poke a knife in the center of one of the custards to check if they are set-the mixture should be only slightly wobbly. Remove the custards from the roasting tin and serve hot and chilled.