Celsius – temperature scale

Temperature is an intensive quantity and describes the energy state of the matter. All materials have atoms and molecules that are constantly moving, vibrating, or rotating. The Celsius temperature scale is a common System Internationale (SI) temperature scale (the official scale is Kelvin). The Celsius scale is a temperature scale based on 0° for the freezing point of water and 100° for the boiling point of water.

It is also known as the centigrade scale. It is named for the Swedish physicist, astronomer, and engineer Anders Celsius (1701–1744), who established the scale in 1742. William Thomson Kelvin used it as the basis of his absolute temperature scale, now known as the Kelvin temperature scale, in 1848.

Before being renamed in 1948 to honor Anders Celsius, the unit was called centigrade, from the Latin centum, which means 100, and gradus, which means steps.

The Celsius scale is defined by absolute zero and the triple point of pure water. This definition allows easy conversion between the Celsius and Kelvin temperature scales, such that absolute zero is defined to be precisely 0 K and −273.15 °C. The triple point of water is defined to be 273.16 K (0.01 °C; 32.02 °F).
Celsius – temperature scale

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Celsius temperature scale

Temperature is a measurement of how hot or cold something is. The Celsius temperature scale, formerly called the centigrade scale, was named for Anders Celsius (1701-1744), a Swedish astronomer. This is the scale that scientists use today.

Celsius assigned a value of 0 to the boiling point so water and 100 to the temperature of thawing ice. Instrument makers soon reversed the 0 and 100 to give us the modern freezing and boiling points of water as 0°C and 100 ° C, respectively.

Improperly cooked beef steaks and roasts are not as likely to cause disease as improperly cooked ground beef. Steaks and whole muscle cuts of beef must, however, be cooked to at least 63 °C internal temperature for 15 minutes to ensure destruction of the organisms on the outside of the meat as well as any internal pathogen.

Firmer fruits get their structure from pectin compounds; the skins and cores of apples are 10 - 20% pectin. For pectin to gelatinize jams and jellies, the recommended target temperature is 103 °C where the easily reached with sugary liquids.
Celsius temperature scale

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