A basic introduction to the metric system. Covers: the three classes of SI units & the SI prefixes; units outside the SI; rules & style conventions for printing & using units; rules & style conventions for expressing values of quantities; comments on some quantities & their units; rules & style conventions for spelling unit names; printing & using symbols & numbers in scientific & technical documents; & check list for reviewing manuscripts. Appendix: definitions of SI base units & the radian & Steradian; conversion factors, & comments on the references of the SI for the U.S. Extensive bibliography.

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry

This book delivers a comprehensive overview of units of measurement. Beginning with a historical look at metrology in Ancient India, the book explains fundamental concepts in metrology such as basic, derived and dimensionless quantities, and introduces the concept of quantity calculus. It discusses and critically examines various three and four-dimensional systems of units used both presently and in the past, while explaining why only four base units are needed for a system of measurement. It discusses the Metre Convention as well as the creation of the International Bureau of Weights and Measures, and gives a detailed look at the evolution of the current SI base units of time, length, mass, electric current, temperature, intensity of illumination and substance. This updated second edition is extended with timely new chapters discussing past efforts to redefine the SI base units as well as the most recent 2019 redefinitions based entirely on the speed of light and other fundamental physical constants. Additionally, it provides biographical presentations of many of the historical figures behind commonly used units of measurements, such as Newton, Joule and Ohm, With its accessible and comprehensive treatment of the field, together with its unique presentation of the underlying history, this book is well suited to any student and researcher interested in the practical and historical aspects of the field of metrology.

Prepared by the IUPAC Physical Chemistry Division this definitive manual, now in its third edition, is designed to improve the exchange of scientific information among the readers in different disciplines and across different nations. This book has been systematically brought up to date and new sections added to reflect the increasing volume of scientific literature and terminology and expressions being used. The Third Edition reflects the experience of the contributors with the previous editions and the comments and feedback have been integrated into this essential resource. This edition has been compiled in machine-readable form and will be available online.

Experimental Methods and Instrumentation for Chemical Engineers, Second Edition, touches many aspects of engineering practice, research, and statistics. The principles of unit operations, transport phenomena, and plant design constitute the focus of chemical engineering in the latter years of the curricula. Experimental methods and instrumentation is the precursor to these subjects. This resource integrates these concepts with statistics and uncertainty analysis to define what is necessary to measure and to control, how precisely and how often.The completely updated second edition is divided into several themes related to data: metrology, notions of statistics, and design of experiments. The book then covers basic principles of sensing devices, with a brand new chapter covering force and mass, followed by pressure, temperature, flow rate, and physico-chemical properties. It continues with chapters that describe how to measure gas and liquid concentrations, how to characterize solids, and finally a new chapter on spectroscopic techniques such as UV/Vis, IR, XRD, XPS, NMR, and XAS. Throughout the book, the author integrates the concepts of uncertainty, along with a historical context and practical examples.A problem solutions manual is available from the author upon request. - Includes the basics for 1st and 2nd year chemical engineers, providing a foundation for unit operations and transport phenomena - Features many practical examples - Offers exercises for students at the end of each chapter - Includes up-to-date detailed drawings and photos of equipment