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Food Yields and Equivalents
PasteScript is a pluggable command-line tool. Note: Paste Script is being maintained on life support.That means that critical bugs will be fixed, and support for new versions of Python will be handled, but other than that new features are not being considered. 1 pound unpitted DATES = 1 3/4 cups chopped 1 pound NUT meats = 3 1/2 - 4 cups chopped 1 pound NUTS in shell = 2 cups shelled 1 pound raw MEAT = 2 cups cooked, diced or ground 1 pound fresh PEAS or LIMAS in shell = 1 cup shelled 1 cup dry navy BEANS = 2 1/3 cups cooked potatoes, tomatoes, beets, turnips, apples, pears, peaches, 1 pound = 3 - 4.
1 small yellow onion = 1/4 cup chopped
1 medium-small yellow onion = 1/2 cup chopped
1 medium yellow onion = 3/4 cup chopped
1 medium-large yellow onion = 1 cup chopped
1 large yellow onion = 1 1/2 cups chopped
1 small clove garlic = 1/2 to 1 teaspoon minced
1 medium-size clove garlic = 1 to 1 1/2 teaspoons minced
1 large clove garlic = 2 to 2 1/2 teaspoons minced
Tomatoes
3 medium globe tomatoes = 1 pound
8 small plum tomatoes = 1 pound
25 to 30 cherry tomatoes = 1 pound
2 Times 2/3
50 grape tomatoes = 1 pound
2 cups chopped tomatoes = 1 pound
3/8 cup of tomato paste plus 1/2 cup water = 1 cup tomato sauce
1 cup canned tomatoes = 1-1/2 cups fresh, chopped, cooked tomatoes
1/2 pound or 1 tomato = 1 serving
1 cup firmly packed fresh tomato = 1/2 cup tomato sauce plus 1/2 cup water
1 pound fresh = 1-1/2 cups chopped
1 (16-ounce) can = 2 cups
1 (35-ounce) can = 4 cups undrained
1 (28-ounce) can = 3 cups undrained
MEASURING EGGS
4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup
4 Ex Lg eggs = 1 cup
6 Ex Lg whites = 1 cup
12 Ex Lg yolks = 1 cup
6 Ex Lg whites = 1 cup
12 Ex Lg yolks = 1 cup
5 Lg eggs = 1 cup
7 Lg whites = 1 cup
14 Lg yolks = 1 cup
7 Lg whites = 1 cup
14 Lg yolks = 1 cup
5 Med eggs = 1 cup
8 Med whites = 1 cup
16 Med yolks = 1 cup
8 Med whites = 1 cup
16 Med yolks = 1 cup
6 Sm eggs = 1 cup
9 Sm whites = 1 cup
18 Sm yolks = 1 cup
5-6 whole EGGS = 1 cup
3 EGG whites = 1 dl
6 EGG yolks = 1 dl
8-10 EGG whites = 1 cup
1 EGG white = 2 tablespoons
12-14 EGG yolks = 1 cup
9 Sm whites = 1 cup
18 Sm yolks = 1 cup
5-6 whole EGGS = 1 cup
3 EGG whites = 1 dl
6 EGG yolks = 1 dl
8-10 EGG whites = 1 cup
1 EGG white = 2 tablespoons
12-14 EGG yolks = 1 cup
1/4 pound BUTTER or MARGARINE = 1/2 cup
1 pound cottage CHEESE = 2 cups
1 pound regular grind COFFEE = 4 1/2 to 5 cups
1 medium LEMON = 3 to 4 tablespoons juice
1 juice ORANGE = 1/3 to 1/2 cup juice
1 pound brown SUGAR = 2 1/4 packed
1 pound confectioners SUGAR, sifted = 3 1/2 cups
1 pound SUGAR = 2 1/4 cups
1 pound all purpose FLOUR = 4 cups sifted
1 pound cake FLOUR = 4 3/4 cups sifted
1 pound raw MACARONI = 4 cups uncooked
1 cup uncooked MACARONI = 2 1/4 cups cooked
1 pound uncooked NOODLES = 6 cups uncooked
1 cup uncooked NOODLES = 1 cup cooked
1 pound uncooked SPAGHETTI = 4 3/4 cups uncooked
1 cup uncooked SPAGHETTI = 2 cups cooked
1 cup uncooked OATMEAL (rolled oats) = 1 3/4 cups cooked
1 pound raw RICE = 2 1/4 cups
1 cup uncooked RICE = 4 cups cooked
1 cup Minute/precooked RICE = 2 cups cooked
8 MARSHMALLOWS = 1 cup chopped
1 MARSHMALLOW = 10 miniature marshmallows
1 pound seeded RAISINS = 3 1/4 cups
1 pound pitted DATES = 2 1/2 cups
1 pound unpitted DATES = 1 3/4 cups chopped
1 pound NUT meats = 3 1/2 - 4 cups chopped
1 pound NUTS in shell = 2 cups shelled
![Answer Answer](https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Chinese_-_Brush_Holder_-_Walters_49337.jpg/1200px-Chinese_-_Brush_Holder_-_Walters_49337.jpg)
1 pound raw MEAT = 2 cups cooked, diced or ground
1 pound fresh PEAS or LIMAS in shell = 1 cup shelled
1 cup dry navy BEANS = 2 1/3 cups cooked
potatoes, tomatoes, beets, turnips, apples, pears, peaches, 1 pound = 3 - 4 medium1 pound cabbage equals 4 cups shredded cabbage.
FOOD MEASUREMENTS AND YIELDS
Food | Weight or Count | Measure or Yield |
Apples | 1 pound (3 medium) | 3 cups sliced |
Bacon | 8 slices cooked | 1/2 cup crumbled |
Bananas | 1 pound (3 medium) | 2 1/2 cups sliced OR about 2 cups mashed |
Beans, dried | 1 pound | 6 to 7 cups cooked |
Beans, green or wax | 1 pound | 3 cups cut |
Beef, cooked | 5 oz. | 1 cup cubed OR 2/3 cup ground |
Bell Pepper | 1 medium (6 ounce) | 1 cup chopped |
Bread | 1 pound | 12 to 16 slices |
Bread | 1 ounce | 1 cup soft bread crumbs OR 1/3 cup dry crumbs |
Butter or margarine | 1 pound | 2 cups or 4 sticks |
Size of an egg | 2 tablespoons OR About 1 ounce | |
Cabbage, raw | 1 pound | 4 cups shredded |
Candied fruit or peels | 1/2 pound (8 ounces) | 1 cup unchopped OR 1 1/4 cups chopped |
Canned fruit | 16 to 20 oz. can | 1 3/4 to 2 cups drained fruit |
Canned vegetables | 16 oz. can | 2 cups drained vegetables |
Carrots | 1/2 pound | 2 medium |
1 1/2 medium | 1 1/4 cups chopped OR 1 cup sliced OR 1 cup shredded | |
Cauliflorets | 1 pound | 3 cups |
Cereal, flakes | 3 cups uncrushed | 1 cup crushed |
Celery | 2 medium stalks | 1 cup sliced |
Cheese, American | 1 pound | About 4 cups shredded |
Cheese, Cheddar | 4 ounces | About 1 cups shredded |
Cheese, Cottage | 1 pound | 2 cups |
Cheese, Cream | 3 ounce package 8 ounce package | 6 tablespoons 1 cup |
Cherries | 4 cups unpitted | 2 cups pitted |
Chocolate, baking | 1 square | 1 ounce |
Chocolate Chips (morsels) | 6-ounce package | 1 cup |
Chocolate Wafers | 1 cup fine | 19 wafers |
Cocoa | 1 pound | 4 cups |
Coconut, flaked or shredded | 1 pound | 5 cups |
Coffee, medium grind | 1 pound | 80 tablespoons OR 5 cups 50-5 ounce drinks or 7 1/2 quarts |
Cookies, Chocolate Wafers | 19 wafers | 1 cup crumbs |
Cookies, Vanilla Wafers | 22 wafers | 1 cup finely crushed |
Corn | 2 medium ears | 1 cup kernels |
Cornmeal | 1 pound | 3 cups |
Crab, in shell | 1 pound | 3/4 to 1 cup flaked |
Crackers, graham | 14 squares | 1 cup fine crumbs |
Crackers, saltine | 28 squares | 1 cup finely crushed |
Cranberries | 1 quart | 6 to 7 cups cranberry sauce |
1 pound | 4 cups | |
Crawfish, whole | 1 pound unpeeled | 3 to 4 ounces peeled tail meat |
Crawfish, tails | 1 pound unpeeled | 1 to 2 cups meat |
Cream, whipping | 1 cup | 2 cups whipped |
Cucumber | 1 small to medium | 1 cup chopped |
Dates, pitted | 1 cup (1/2 pint) | 3 cups chopped |
Dates, unpitted | 1 pound | 1 1/2 cup chopped |
Dates, pitted | 8-ounce package | 1 cup chopped |
Eggs, whole | 5 large | 1 cup |
9 medium | 1 cup | |
Eggs, whites | 8 to 11 | 1 cup |
Eggs, yolks | 12 to 14 | 1 cup |
Flour, all-purpose | 1 pound | 4 cups unsifted |
1 ounce | 4 tablespoons | |
Flour, cake | 1 pound | 4 3/4 to 5 cups sifted |
Flour, whole wheat | 1 pound | 3 1/2 cups unsifted |
Frozen fruit | 10 ounce package | 1 1/4 cups |
Frozen vegetables | 9 to 10 ounce package | 2 cups thawed vegetables |
Gelatine, Knox | 1 envelope | 1 1/2 teaspoons |
2 envelopes | 2 1/4 teaspoons | |
Green bell pepper | 1 large | 1 cup diced |
Lemon | 1 medium | 2 to 3 tablespoons juice OR 2 teaspoons grated rind |
Lettuce | 1 pound head | 6 1/4 cups torn |
Lime | 1 medium | 1 1/2 to 2 tablespoons juice OR 1 1/2 teaspoons grated rind |
Macaroni | 4 ounces (1 cup dry) | 2 1/4 cups cooked |
1 pound | 9 cups cooked | |
Marshmallow Fluff (Creme) | 1 tablespoon | 1 marshmallow |
7 1/2 oz. jar | 2 1/2 cup fluff OR 32 marshmallows | |
16 1/2 oz. tub | 5 cups fluff | |
Marshmallows | 11 large | 1 cup |
Marshmallows, miniature | 1/2 pound | 4 1/2 cups |
10 miniature | 1 large | |
Milk, evaporated | 5.33-ounce can | 2/3 cup |
13-ounce can | 1 5/8 cups | |
Milk, fresh | 1 pound | 2 cups |
Milk, sweetened condensed | 14-ounce can | 1 1/4 cups |
12 ounce can | 1 cup 2 tablespoons | |
Mushrooms, fresh | 8 ounces | 3 cups whole OR 1 cup sliced |
Noodles | 1 pound dry | 9 cups cooked |
Nuts, almonds | 1 pound unshelled | 1 to 1 3/4 cup |
1 pound shelled | 3 1/2 cups nutmeats | |
Nuts, peanuts | 1 pound unshelled | 2 1/4 cups meats |
1 pound shelled | 3 cups nutmeats | |
Nuts, pecans | 1 pound unshelled | 2 1/4 cups nutmeats |
1 pound shelled | 4 cups | |
Nuts, walnuts | 1 pound unshelled | 1 2/3 cups nutmeats |
1 pound shelled | 4 cups nutmeats | |
Oats, quick-cooking | 1 cup | 1 3/4 cups cooked |
Onion, fresh | 1 medium | 1/2 cup chopped |
Orange | 1 medium | 1/3 to 1/2 cup juice OR 2 tablespoons grated rind (zest) |
Pasta | 1 pound | Appetizer or side dish for 6 peoplewith a light sauce OR Main dish for 6 people with asubstantial sauce |
1 1/2 pounds | Main dish for 6 people with a light sauce | |
Peaches | 2 medium | 1 cup sliced |
Pears | 2 medium | 1 cup sliced |
Peas in the pod | 1 pound | 1 cup shelled |
Potatoes, white | 3 medium | 2 cups cubed cooked OR 1 3/4 cups mashed OR 3 cups grated |
Potatoes, sweet | 3 medium | 3 cups sliced |
Prunes | 1 (12-ounce) package | 2 cups pitted |
Raisins, seedless | 1 pound | 3 cups |
Rice, long-grain | 1 cup | 3 cups cooked |
1 pound | 2 1/2 cups uncooked OR 8 cups cooked | |
Rice, pre-cooked (instant) | 1 cup | 2 cups cooked |
Rice, wild | 1 cup | 3 cups cooked |
Salt, coarse or kosher | 1 ounce | 2 tablespoons |
Salt, table | 1 ounce | 1 1/2 tablespoons |
Scallions (green onions) | 9 (with tops) | 1 cup sliced |
Shortening | 2 cups | 1 pound (16 ounces) |
Shrimp, raw in shell | 1 1/2 pounds | 2 cups |
3/4 pound cleaned, cooked | 2 cups | |
Sour Cream | 8 ounces | 1 cup |
Spaghetti, uncooked | 7 ounces | About 4 cups cooked |
Strawberries | 1 quart | 4 cups sliced |
Sugar, brown | 1 pound | 2 2/3 cups firmly packed |
Sugar, granulated | 1 pound | 2 cups |
Sugar, powdered (confectioners') | 1 pound | 2 1/2 cups unsifted OR 4 cups sifted |
Tea | 1 pound | 100-120 5 ounce servings 4-4 1/2 gallons |
Tomato | 1 medium | 1 cup chopped |
Vanilla Wafers | 22 wafers | 1 cup crumbs |
Whipping cream | 1 cup | 2 cups whipped |
Yeast | 1 cake OR 1/4 oz. package OR 1 package active dry yeast | 2 1/2 teaspoons |
Zucchini | 1 medium | 2 cups sliced |
1 pound | 4-5 cups |
PECKS, BUSHELS AND POUNDS WEIGHTS AND MEASURES FRUITS AND VEGETABLES | ||
7 1/2 pounds | peas in pods | 1 peck |
15 pounds | potatoes | 1 peck |
3 1/2 to 4 pounds | spinach | 1 peck |
44 pounds | apples | 1 bushel |
49 pounds | peaches | 1 bushel |
48 pounds | pears | 1 bushel |
50 pounds | plums | 1 bushel |
50 pounds (approximately) | tomatoes | 1 bushel |
(Redirected from Thermal grease)
Several containers of thermal paste of different brands. From left to right: Arctic Cooling MX-2 and MX-3, Tuniq TX-3, Cool Laboratory Liquid Metal Pro, Shin-Etsu MicroSi G751, Arctic Silver 5, Powdered Diamond. In background: Arctic Silver thermal paste remover.
Silicone thermal compound
Metal (silver) thermal compound
Metal thermal paste applied to a chip
Thermal paste is designed to fill surface imperfections on the surface of a chip
Thermal paste (also called thermal compound, thermal grease, thermal interface material (TIM), thermal gel, heat paste, heat sink compound, heat sink paste or CPU grease) is a thermally conductive (but usually electrically insulating) chemical compound, which is commonly used as an interface between heat sinks and heat sources such as high-power semiconductor devices. The main role of thermal paste is to eliminate air gaps or spaces (which act as thermal insulation) from the interface area in order to maximize heat transfer and dissipation. Thermal paste is an example of a thermal interface material.
As opposed to thermal adhesive, thermal paste does not add mechanical strength to the bond between heat source and heat sink. It has to be coupled with a mechanical fixation mechanism such as screws to hold the heat sink in place and to applying pressure, spreading the thermal paste.
Composition[edit]
Thermal paste consists of a polymerizable liquid matrix and large volume fractions of electrically insulating, but thermally conductive filler. Typical matrix materials are epoxies, silicones, urethanes, and acrylates; solvent-based systems, hot-melt adhesives, and pressure-sensitive adhesive tapes are also available. Aluminum oxide, boron nitride, zinc oxide, and increasingly aluminum nitride are used as fillers for these types of adhesives. The filler loading can be as high as 70–80% by mass, and raises the thermal conductivity of the base matrix from 0.17–0.3 W/(m·K) (watts per meter-kelvin)[1] up to about 4 W/(m·K), according to a 2008 paper.[2]
Silver thermal compounds may have a conductivity of 3 to 8 W/(m·K) or more, and consist of micronized silver particles suspended in a silicone/ceramic medium. However, metal-based thermal paste can be electrically conductive and capacitive; if some flows onto the circuits, it can lead to malfunction and damage.
The most effective (and most expensive) pastes consist almost entirely of liquid metal, usually a variation of the alloy galinstan, and have thermal conductivities in excess of 13 W/(m·K). These are difficult to apply evenly and have the greatest risk of causing malfunction due to spillage. These pastes contain gallium, which is highly corrosive to aluminium and cannot be used on aluminium heat sinks.
The lifespan of thermal paste varies depending on the manufacturer and typically ranges from 3 to 5 years.[3]
Uses[edit]
Thermal paste is used to improve the heat coupling between different components. A common application is to drain away waste heat generated by electrical resistance in semiconductor devices including power transistors, CPUs, GPUs, and LED COBs. Cooling these devices is essential because excess heat rapidly degrades their performance and can cause a runaway to catastrophic failure of the device due to the negative temperature coefficient property of semiconductors.
Factory PCs and laptops (though seldom tablets or smartphones) typically incorporate thermal paste between the top of the CPU case and a heat sink for cooling. Thermal paste is sometimes also used between the CPU die and its integrated heat spreader, though solder is sometimes used instead.
When a CPU heat spreader is coupled to the die via thermal paste, performance enthusiasts such as overclockers are able to, in a process known as 'delidding',[4] pry the heat spreader (the CPU 'lid') from the die, and replace the thermal paste, which is usually of low-quality, with a thermal paste having greater thermal conductivity. Generally, liquid metal thermal pastes are used in such instances.
Challenges[edit]
The consistency of thermal paste makes it susceptible to failure mechanisms distinct from some other thermal interface materials. A common one is pump-out, which is the loss of thermal paste from between the die and the heat sink due to their differing rates of thermal expansion and contraction. Over a large number of power cycles, thermal paste gets pumped out from between the die and the heat sink and eventually causes degradation of thermal performance.[5]
Fontlab 7 the pro font editor v7 1 0 (7363). Another issue with some compounds is the separation of the polymer and filler matrix components occurs under high temperatures. The loss of polymeric material can result in poor wettability, leading to increased thermal resistance.[5]
Paste 2 2 3 4 Player Games
See also[edit]
External links[edit]
- Media related to Thermal grease at Wikimedia Commons
References[edit]
- ^Werner Haller; et al. (2007), 'Adhesives', Ullmann's Encyclopedia of Industrial Chemistry (7th ed.), Wiley, pp. 58–59.
- ^Narumanchi, Sreekant; Mihalic, Mark; Kelly, Kenneth; Eesley, Gary (2008). 'Thermal interface materials for power electronics applications'(PDF). 11th Intersociety Conference on Thermal and Thermomechanical Phenomena in Electronic Systems, 2008: ITHERM 2008: 28 - 31 May 2008. IEEE. Table 2. doi:10.1109/ITHERM.2008.4544297..
- ^Dan, Alder. 'Does Thermal Paste Expire?'. Levvvel.
- ^'What is delidding? - ekwb.com'. ekwb.com. 2016-08-25. Retrieved 2018-10-18.
- ^ abViswanath, Ram; Wakharkar, Vijay; Watwe, Abhay; Lebonheur, Vassou (2000). 'Thermal Performance Challenges from Silicon to Systems'(PDF). Intel Technology Journal. Archived from the original(PDF) on 8 August 2017. Retrieved 8 March 2020.
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