Abstract
WILL you permit me through NATURE to ask the following question: Why do the makers of floating dairy thermometers, both in the United Kingdom and in the United States, so mark their thermometers that 62° F. is said to be “churning temperature”, when dairying experts in both countries are in agreement that it should be taken as 56° F.?
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WALLACE, R. The Origin of “Churning at 62°” on Dairy Thermometers. Nature 107, 268 (1921). https://doi.org/10.1038/107268a0
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DOI: https://doi.org/10.1038/107268a0
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