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Why is water boiling at 96?

 
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Nov28-12, 02:40 PM   #18

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Why is water boiling at 96?


Quote by DrDu View Post
Why not? For precision glass thermometers in laboratories mercury is still the gold standard.
You shouldn't find mercury thermometers in a food grade manufacturing facility. The manufacturing facility I'm familiar with has specific instructions against having them on the property.

The digital food thermometer has just ridiculously bad precision.
You need a calibrated precision thermometer e.g.
http://www.greisinger.de/index.php?task=2&wg=26
And should closely follow the instructions.
Probably better to say it has ridiculously bad accuracy. It could indeed measure temperature with an acceptable precision but just not accurately.
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