How many ml in third of a pint?
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1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml
In U.S., 200 ml is half a pint. In the UK half a pint is 284 ml.
Sporting Kansas City's home is in Kansas City, Kansas. It's been a part of the MLS since the creation of the league and also has a spot as one of 10 different charter clubs in… the league. The team used to go by the name Kansas City Wizards before its name change occurred in 2010. The new team got its name from Sporting Park, an arena in the city.The Chicago Fire soccer team doesn't count its home in Chicago, but instead in a suburb called Bridgeview, Illinois. The team has existed since 1997 and names itself after a city event, the Great Chicago Fire, that occurred in 1871. The team actually came into fruition exactly 126 years after the infamous fire.The New York Red Bulls call Harrison, New Jersey home. The team also goes by the name Northeast Red Bulls. It's another member of the charter club because it has existed since the MLS began. The New York Red Bulls were once called the New York MetroStars, but once Red Bull (a brand of energy drinks) bought the team, the name changed.Of all the big towns in Texas, the FC Dallas team calls its home Frisco, a suburb of Dallas. It's existed since the beginning of the MLS, but it used to go by the name Dallas Burn until 2005. Ever since the team changed its name, it plays its matches at Toyota Stadium.The Philadelphia Union doesn't call its home Philadelphia, but instead plays in Chester, Pennsylvania. The team only came into existence in 2010 as the 16th addition to the MLS. You can catch the Philadelphia Union's games over at PPL Park.A team that wants to gain recognition in California would perhaps make its home base in Sacramento or Los Angeles. However, the Club Deportivo Chivas USA, also known as Chivas USA, calls Carson home instead. The team joined the MLS back in 2004, making it the 11th to do so. The word "chivas" actually translates to "goats."The New England Revolution has a home base of Foxborough, a small town in the Norfolk County area of Massachusetts. The team actually has a link to the similarly named NFL team the New England Patriots, as Robert Kraft owns both of them. The New England Revolution has existed since the creation of the MLS.MLS stands for Major League Soccer. The organization arose back in 1993 and includes teams from both Canada and the United States. (MORE)
The MLS has it's next expansion team lined up for 2018 and it will be Minnesota United FC becoming the 23rd team in the rapidly growing professional soccer league.Comissioner …Don Garber is coming close to achieving his goal of having 24 teams in the league by 2020. (MORE)
One of the world's greatest soccer player, Cristiano Ronaldo recently stated he wants to come play for the MLS starting in 2018. That's sooner than you think folks.The Real Ma…drid striker will only be 33 come that time. That would mean he still has plenty of good playing years left in him when he would come to North America. (MORE)
Staying along the lines of traditional sangria made with rum, this simple recipe adds a bit of spice and colorful fruit to dazzle the taste buds. Full-bodied, semi-sweet Pinot… Noir anchors the sangria with spiced dark rum to compliment the flavors. This sangria is great with herbed-brie cheese and stone ground crackers on a warm summer day.In a small saucepan, add the sugar and water. Cook over a medium-high heat stirring constantly until it comes to a light boil. Reduce heat and simmer 2-3 minutes until a light syrup forms.Remove the syrup from heat and allow to cool.Wash and prep all fruit as instructed. Set aside for now.Pour the Pinot Noir wine into a large pitcher. Add the spiced rum.Pour in the simple syrup and blend the alcohol mixture well.Gently stir in the sliced plums, strawberries, kiwi, and pitted cherries.Refrigerate the sangria at least 3-4 hours. Stir in the 7UP or Sprite just before serving.Garnish wine glasses with sliced fruit and enjoy.Good food and drink always adds to the fun of being with family and friends. Sangria has been a part of many a get-together over the last couple centuries across the globe. To this day it's still a very popular choice for any gathering. This sangria is loaded with fruit and traditional flavor that's sure to please any sweet wine lover. Take a pitcher to your next night out and you'll probably make a new friend or two along the way.Regular white rum can also be used in this sangria. Ginger ale can be substituted for the 7UP or Sprite if you use white rum. (MORE)
Whether a first-time scholar of chemistry or a famous researcher well versed in the ways of the discipline, units are important to consider. The units attached to the numbers …gleaned from chemical measurements render the data useful and, if used correctly, ubiquitous. There exist several unit systems around the globe, but only two are used on a scale significant enough to consider regularly. These two systems, the customary system and the SI system, each has its own units for length, area, force, density, pressure, and countless other quantities.In chemistry, volume easily falls among the most measured quantities of all, so knowing its units is extremely important. Generally, the SI unit for chemical volume is said to be the cubic centimeter (cm^3), although the milliliter (mL) is often seen as well. In the customary system, volume is usually measured in fluid ounces (oz.), which amount to larger quantities (like cups, pints, and quarts). The conversion factor for volume tells us that one U.S. fluid ounce is equal to 0.02957 liters, or 29.57 milliliters (or 29.57 cubic centimeters)Just like volume, mass is used on a regular basis when conducting work in the field of chemistry. The standard SI unit of mass is the kilogram (kg), but the gram (g) is usually used in chemistry settings due to the small quantities handled. The customary unit of mass is technically the slug, but the ounce (oz.) is usually used in chemistry. The conversion factor for mass shows that one U.S. ounce is equal to approximately 28.35 grams, or 0.02835 kilograms.Due to the high frequency with which fluids are dealt with in chemistry, as well as the prevalence of mass and volume calculations, a knowledge of density units is mandatory. Density is equal to mass divided by volume, so the SI unit for density (in chemistry) is the gram per cubic centimeter (g/cm^3), or gram per milliliter (g/mL). Although not often used, the customary unit of density (in chemistry) is the ounce per cubic inch (oz/in^3). The conversion factor for these measures of density equates one U.S. ounce per cubic inch to 1.73 grams per cubic centimeter.No matter what state of matter is being studied, temperature plays a key role in chemistry. The SI unit of temperature is the Kelvin (K), which is converted to another oft-used scale, Celsius (degrees C) but subtracting 273.15 from the original value. The customary system primarily uses degrees Fahrenheit (degrees F) to denote temperature data, and Fahrenheit can be converted a lesser-known scale, Rankine (degrees R), but subtracting 459.67 from the original value. To convert from Celsius to Fahrenheit, the original value is multiplied by 9/5 before being added to 32; to convert from Fahrenheit to Celsius, 32 is subtracted from the original value before the entire quantity is multiplied by 5/9.There are numerous quantities capable of being measured by the SI and customary system, and it looms a simple task to convert between these systems. There are some quantities, such as time (seconds), which do not need to be converted due to a universally-accepted unit of measurement. Either way, the ability to convert quickly and easily between systems of measurement simplifies what can be a burdensome part of chemistry. Certain facets of the field make it difficult for particular individuals, but conversion of units should not be a source of angst.Many newcomers to the field of chemistry make the mistake of adding a degree symbol after the capital "K" when denoting Kelvins. Unlike degrees Celsius and degrees Fahrenheit, a capital "K" alone shows Kelvin. (MORE)
The preparation of soap has been done for centuries. People would boil animal fat with a strong solution of hardwood ashes, which created lye. Then they would "salt" out the s…oap by adding common household salt. The reaction is called saponification. The actual chemical reaction is a hydrolisis of the ester, or fat, to form its sodium salt and the parent alcohol. Common fats are esters of fatty acids and glycerol, so when you hydrolyze them to make soap, the glycerol is the byproduct that is released. The following article will guide you through making your own soap.Materials needed for this project are 20 grams of vegetable oil, a 150 mL beaker, 100 mL beaker, glass mixing rods, 10 mL of ethanol, 13 mL of 20 percent aqueous NaOH (soldium hydroxide) solution, a Bunsen burner with ring stand, 50 mL of saturated aqueous NaCl (sodium chloride) solution, a spatula, kerosene, and deionized water.20 percent NaOH is extremely hazardous. Do not get in your eyes or let it touch your skin. Wear goggles at all times and keep your skin covered. Wash any spills off your clothes or the work area immediately with lots of water and neutralizer. When you are heating with ethanol, be extremely cautious, as it is flammable. Follow the directions closely. "Bumping" may cause the mixture to squirt hot blobs out of the beaker. Heat it carefully watching for the bumping at all times.Put 20 grams of vegetable oil into a beaker that is 150 mL.Add 10 mL of ethanol and 13 mL of 20 percent aqueous NaOH (soldium hydroxide) solution. Take a glass mixing rod and mix carefully.Place the beaker on a wire gauze that has been supported by a ring stand and heat the solution with a Bunsen burner very gently. Keep the flame completely away from the top of the beaker because it will catch the alcohol on fire as it evaporates from the mixture. When you think the alcohol has evaporated, then smell the vapors. If you smell any alcohol, keep heating for a little longer. When there is no longer any alcohol smell, you should be left with a pasty mass in the bottom of the beaker. Now, be sure to watch for bumping. Bumping is when the mixture produces large bubbles of vapor which can splatter the hot product. Watch carefully and if the mixture starts to bump, remove the flame. The mass in the bottom is a mixture of the soap and glycerol byproduct.Add 50 mL of saturated aqueous NaCl (sodium chloride) solution to your soap preparation. Take a glass stirring rod and mix the mixture thoroughly. This is the 'salting out' and is used to draw the soap out from the water, glycerol, and any excess sodium hydroxide that is still in the mixture.Vacuum filter the mixture by clamping the filter flask to hold it in place and wash the soap cake once with ice water. Work the soap with a spatula while the air is being pulled through the filter to get it as dry as possible.Create a soap solution to use in the next few steps. Warm 0.5 g of soap and 25 mL of deionized water in a 100 mL beaker. The soap will dissolve and leave a fairly clear solution. Remove from the heat and use where indicated in the next few steps.Put 5 mL of deionized water into two test tubes and add 5 drops of kerosene to each. In one tube put about 0.2 g of your dry soap. Shake each test tube gently. Look at each for emulsions. After they have been still for a few minutes, you can compare the two.Put 5 mL of your soap solution into each of four test tubes. You will use one test tube as a control. Add 5 drops of 5 percent aqueous CaCl2 solution to the first test tube, 5 drops of 5 percent aqueous MgCl2 to the second tube, 5 drops of 5 percent aqueous FeCl3 to the third tube, and 5 drops of deionized water to the fourth tube. Mix each solution. Let the solutions stand until you have finished the other tests.Wash your hands with a small amount of your dry soap and also use deionized water. Look at how it lathers and the feel of the soap. Is it slippery, greasy, or normal? Wash your hand again with the same amount of your soap using tap water. Do you notice any differences?Take a small piece of your soap and put into a 5 mL of ethanol to dissolve it. After it is dissolved, add two drops of phenolphthalein indicator. A pink color will indicate that there is too much hydroxide ion in the soap. This means there is too much residual lye from the making of your soap.Preparation of soap is something humans have done for centuries. You can prepare soap by putting a oil or fat with lye and water and then "salting out" the soap. The process is called saponification. However, in looking at the chemistry of the preparation of soap, it can be informative to also check the emulsification, water hardness, how it lathers, and the basicity. The information gathered can help you make your own soap.Several things can make your soap not turn out. Too much fat will make your soap feel greasy. Too much lye will make the soap feel slick and irritate the skin. Hard water can also interfere with your soap making. (MORE)
a pint is equal to 1/2 quart. There are three different quarts in use in Britain and the United States, and hence there are three different pints. 1. The U. S. liquid pint, eq…ual to exactly 28.875 cubic inches, 16 fluid ounces, or approximately 473.176 milliliters 2. The U. S. dry pint, equal to 33.600 cubic inches or approximately 550.611 milliliters 3.The British Imperial pint, equal to 20 British fluid ounces, 34.678 cubic inches or approximately 568.261 milliliters. so it can either be 473 or 550 in the USA or 568 in the UK (MORE)
1 US pint = 473.17 ml 1 UK or imperial pt = 568.26 ml