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Inching Toward Meters
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Language:
English
Abstract
Early measuring systems are reviewed substantiating the need for a single rational system of measurement. The metric system is traced briefly from its beginning in France to the present day. Fundamental units, the gram, meter, liter and degrees Celsius are discussed in conjunction with the basic prefixes---kilo, centi, and milli.
The simplicity of the metric system should encourage the homemaker as she prepares to purchase food and fabric in metric units and prepares food with metric measuring utensils. Sizes of metric measuring utensils for food preparation is discussed. Industry and government will give direction for a smooth conversion from inches to meters.
Authors
Citation
Munsen, K., "Inching Toward Meters," SAE Technical Paper 751184, 1975, https://doi.org/10.4271/751184.Also In
References
- Armbruster Gertrude “Proceedings: Metric Measurement of Foods Conference.” New York State College of Human Ecology 1975
- des Brasunas Anton “Self Quiz: U.S. Customary Units.” American Metric Journal January February 1975
- Hirsch Carl S. “Meter Means Measure: The Story of the Metric System” Viking Press 1973
- Hopkins Robert A. “The International (SI) Metric System and How it Works” Polymetric Services Inc. 1974
- Iowa State University, Cooperative Extension Service “Inching Toward Meters.” Independent Study Program Number 17 1974
- National Bureau of Standards, U.S. Department of Commerce “What About Metric?” 1974
- Prior Faith “The Kilos Are Coming!” University of Vermont, Cooperative Extension Service
- Turner Rufus P. “Metrics for the Millions.” Howard W. Sams and Co. 1974
- Walker Charlotte Raye “Metrication… It's Effect on Food Preparation.” American Metric Journal July August 1974