Réaumur scale

The Reaumur scale in degrees Reaumur ( unit symbol: ° Ré, ° Re, ° Reaumur, also restricted ° R) as a unit for measuring the temperature was introduced in 1730 by the French naturalist René- Antoine de Reaumur Ferchault. Degrees Reaumur is no SI base unit.

Reference points of the Reaumur scale are the melting point of ice ( 0 ° Ré ) and the boiling point of water (80 ° Ré ) at standard pressure ( 1013.25 hPa). Reaumur took a division between these two key values ​​present in about 80 same gradations. Reaumur work was not very accurate because it determined its temperature measurement results against the expansion of ethanol, which has no linear volume expansion behavior. So actually the same size as imaginary temperature difference of one degree Reaumur in different temperature ranges is different in size.

The Reaumur temperature scale was in Europe, particularly in France and Germany, widely used, but has been replaced gradually because of better predictability by the Celsius scale. After 1901, the official temperature measurement from degrees Reaumur Ground surrounded to degrees Celsius, the Reaumur temperature scale was almost meaningless. It is now used only very rarely, such as in the confectionery industry and more often in the alpine cheese production in Switzerland or Italy. But is in today's metrology according to the Units and Time Act and the Directive 80/181/EEC neither a statutory nor a common unit dar.

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