Ounce , conversion

Although the Claus catalytic conversion is a highly efficient process as presently employed in sulfur recovery plants the continuing efforts to reduce sulfur emissions to atmosphere demand that the last possible ounce of efficiency be squeezed from the process. Whether further small but critical improvements in the already high sulfur recovery efficiency can be achieved by more fine tuning of the converters and their catalyst charge remains to be seen. What cannot be accomplished in the catalytic converters will be achieved in the tail gas desulfurization processes. 

For direct conversions between metric and U.S. customary units, use the following tables. However, if you intend to convert an entire U.S. customary formula using 32 ounces of liquid to a metric formula using 1 liter, or vice versa, use the compound equivalents following these tables. To convert an individual measure, use the direct equivalents. 

Although 1.0 ounce equals 28.35 grams the conversion between U.S. Customary and metric amounts is not equivalent.This is because a liter is slightly more than 32.0 ounces (1.0 quart). This means that it takes 30.0 grams in 1.0 liter to make the same working strength solution as 1.0 ounce in 1.0 quart.Therefore, if you need to convert a U.S. Customary formula into a metric formula, or the other way around, you need to compound the amount of chemical used in order that the percentage of chemistry remains the same in both formulas. 

The National Highway Traffic Safety Administration in the United States estimates that it takes a 170-pound male 4-5 drinks (5 ounce glasses of 11 percent wine) within an hour on an empty stomach to reach a BAL of 0.08 percent. Conversely, it is estimated that a 137-pound female requires only three drinks over the same time frame to reach the same BAL. Therefore, the difference between 0.08 and 0.10 percent could be one drink in an hour for a large man, or half a drink for a small woman. The significance of BAL in terms of behavior and toxicity is shown in Table 3.7. 

The relationships between the customary units are not as systematic as the relationships between units in the metric system. Here, lengths are measured in inches, feet, yards, and miles. Weights are measured in pounds and ounces. And volumes are measured in cubic inches, cubic feet, and so forth. Below is a chart of common conversions for customary units. 

Based on our approximation flirmula, a 160-pound man who drinks three 12-ounce regular beers in an hour will have a BAC of about 0.06%. That result would be adjusted up or down depending on the important factor of body weight many conversion charts like Figure 9.2 arc available to make such corrections. Also, as discu.sscd earlier, some adjustment up in the BAC gives a better estimate for women. 

Table 9.—Conversion Tables for Air Pressures Pressures in Inches op Water Corresponding to Ounces per Square Inch...

The metric system uses grams to measure weight and liters to measure volume, as shown in Table 7.1. Prefixes are used to indicate the value (Table 7.2). The apothecaries system uses ounces and pounds for weight and teaspoon, and tablespoon to measure volume. Table 7.3 contains conversion factors for the apothecaries system and metric system. 

Patients use the apothecaries system to measure medication when they self-medicate however, the medication may be delivered in metric units. Therefore, the healthcare provider must convert the prescribed dose from metric units to units of the apothecaries system. Use factors in Table 7.3 to convert values. The most common conversions are milliliters to teaspoons, tablespoons, or cups. A cup is measured in ounces. Another common conversion is pounds to kilograms. 

Again, the SI conversions are more uniform and easier to remember. The older system is even more confusing than it appears here when you consider the fact that English cups, pints, ounces, and quarts are different than the U.S. units with the same names. For example, there are 1.2 U.S. gallons in 1.0 English gallon For this reason alone, American students can probably see the need for a common system. 

The common pumpkin seed has been extensively studied for its beneficial effect on prostate health. Seed extracts inhibit 5-alpha-reductase conversion of testosterone to dihydrotestosterone. The mechanism of action seems to be different from that of saw palmetto, nettle root, or pygeum. Researchers speculate that betasitosterol (a phytosterol) competes with androgens, thus decreasing esposure of the prostate to hormonal stimulation. Eating pumpkin seeds (1 to 2 ounces per day) or taking gel capsules (2 to 4 per day) has shown benefits in reducing inflammation and other prostatic symptoms. 

Mash pale malt in 5 quarts of water. Let rest at 122° for 20 minutes. Increase temperature to 153° and hold until starch conversion. Mash-out at 168° for 5 minutes. Sparge. In a separate step, toast V2 pound of crystal malt in oven at 350° for 10 minutes. Bring crystal malt, toasted malt, and 4 quarts of water to a boil. Strain out grains and add to wort. Bring wort to a boil and add malt extract, and 1 ounce each of Brewer s Gold hops and Cascade hops. Boil for 50 minutes and add Irish moss. Boil for 8 minutes and add 1 ounce of Cascade hops. Boil for 2 more minutes and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 13 days and prime with % cup com sugar. Bottle. 

Infusion mash — add grains to 11 quarts of 180° water. Stabilize temperature to 156° and allow 1 hour for conversion. Sparge with 11 quarts of 170°-180° water. Bring wort to a boil and add 1 ounce of Cascade hops. Boil for 30 minutes and add V ounce of Chinook hops. Boil another 10 minutes and add V2 ounce of Galena hops. Boil for a final 20 minutes and turn off heat. Add 2 ounces of Saaz hops and let steep. Cool, transfer to primary fermenter, and pitch yeast. When fermentation is complete, bottle with 3A cup com sugar as priming agent. 

Mash grains in 8 gallons water at 158° until starch conversion is complete. Sparge with 7 gallons of 190° water. Bring wort to a boil and add 2 ounces of Kent Goldings hops. Boil for 60 minutes. Turn off heat and add 2 ounces Kent Goldings hops and allow time for them to steep. Cool, transfer to the primary fermenter, and pitch yeast. Rack to your secondary fermenter after 10 days at 58°. Bottle after 20 days. 

Mash grains in 12 quarts of 153° water treated with gypsum. Hold at 153 for 90 minutes for starch conversion. Mash-out at 168 for 10 minutes. Sparge with 5 gallons sparge water. Add honey and calcium carbonate. Bring to boil and add 1V2 ounces of Northern Brewer hops. Boil 75 minutes and add Irish moss. Boil another 10 minutes and add % ounce of Fuggles hops. Boil a final 5 minutes and turn off heat. Cool, transfer to primaiy fermenter, and pitch yeast. Ferment for 9 days at 68 . Rack to secondary fermenter and ferment another 14 days. Keg and force-carbonate. 

The water used was distilled water treated with calcium chloride. Mash grains in at 125° for 30 minutes. Raise temperature to 158° and hold until conversion, about 35 minutes. Mash-out at 170° for 10 minutes. Sparge grains. Add malt extract and bring to a boil. Add the Tettnanger hops and 2 ounces of Saaz hops. Boil for 59 minutes and add Vi ounce of Saaz hops. Boil 1 more minute and turn off heat. Cool, transfer to the primary fermenter, and pitch yeast when wort is cool enough. Let it ferment for 4 weeks at 50°. Rack to a secondary fermenter and dry-hop with IVi ounces Saaz hops. Let this ferment for 7 weeks at 40°. Prime with % cup com sugar and bottle. 

Mash grains in together at 155° for 30 minutes or until conversion. Mash-out at 160° for 15 minutes. Sparge with 2 gallons of 170° water. Add extract, gypsum, salt and bring to a boil. Boil for 30 minutes and add V ounce each of Hallertauer and Saaz hops. Boil for 15 minutes and add another V ounce each of Hallertauer and Saaz hops. Boil another 15 minutes and turn offbeat. Add Ve ounce of Hallertauer and % ounce of Tettnanger hops and let them steep. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for... 

---