Pepper corn is a Spice - a small black dimpled grain and is available in powdered form as black pepper and white pepper.
A typical density for black pepper is 550g/l. This really depends on what kind of pepper you are talking about. Here is a useful formula to find out the density of your method. D= M/V (Density equals Mass divided by Volume) You can find the Mass by weighing the pepper on a scale. You can figure out the approximate volume by measuring the pepper in different ways (depending on its size). Once you have the 2 results, you can divide the Mass of the pepper by the Volume of the pepper. The result would be the Density of the pepper.
No <><><><><> Exception- ANY dry organic matter that has been powdered, and is hanging in the air as a fine dust is potentially explosive. This includes powdered wood, sugar, powdered milk. etc. Normal ground pepper is not, but fine dust is.
After asking the Pepsi Co. I found that the density of Dr. Pepper is 1.02 g/ml.
chili poweder and cumin are two.
The density of a pure salt crystal is 2,165 g/cm3. This is a true density. The density of fine powdered salt (apparent density) is variable: approx. 1 g/cm3.
It depends on the powder. It is powdered sugar or powdered lead? One will be much much heavier than the other. You need to know the density of the powder to answer this question.
This particular powdered pepper is made from a Japanese yellow or "Ogon (golden)" pepper and it is claimed to be 10 times hotter than regular Japanese "Togarashi (red)"pepper. The Ogon pepper is thought to have originated as a yellow hot pepper in Southeast Asia, and its cultivation in Japan was first recorded in the mid-18th century.
I think it depends on the density of the herb.
No, because it doesn't have enough density to do that.
It is not. An ounce (or gram) of salt weighs the same as an ounce (or gram) of pepper.However, the density of salt is more than the density of pepper. Thefore the volume of one onunce (or gram) of pepper will be greater than the volume of one ounce (or gram) of salt.
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