473 ml are in a pint glass uk.
473 ml are in a pint glass uk.
how many ml in a pint glass uk?
473
in australia and new zealand, a subtle change was made to 1 pint milk bottles during the conversion from imperial to metric in the 1970s. the height and diameter of the milk bottle remained unchanged, so that existing equipment for handling and storing the bottles was unaffected, but the shape was adjusted to increase the capacity from 568 ml to 600 ml – a conveniently rounded metric measure. such milk bottles are no longer officially referred to as pints. however, the "pint glass" in pubs in australia remains closer to the standard imperial pint, at 570 ml. it holds about 500 ml of beer and about 70 ml of froth, except in south australia, where a pint is served in a 425 ml glass and a 570 ml glass is called an "imperial pint". in new zealand, there is no longer any legal requirement for beer to be served in standard measures: in pubs, the largest size of glass, which is referred to as a pint, varies, but usually contains 425 ml.
pint
when a gas is heated, its volume increases. it will displace cooler gases as it expands. if this is done in a partially enclosed space, and the vessel allowed to be full of hot gas, when the heat is taken away, the gases cool and as they do, the amount of liquids that the gas can hold will decrease. therefore, most of the moisture and alcohol held in the gas will condense. as the gas cools, it decreases in volume, and the pressure drops. thus when the flaming alcohol in a backdraft is covered with a pint glass over a saucer, the dense, cold air is replaced with less dense, warm air with a lot of alcohol vapour held in it. as the oxygen flow to the fire is restricted, the remaining oxygen is used up and the fire in the pint glass goes out, removing the heat source. the alcohol-laden warm air now in the glass cools and begins to create a pressure difference. the air outside the pint glass forces its way into the partially evacuated pint glass and is responsible for pushing any liquid at the outside bottom of the pint glass further inside (as the seal of the glass and the saucer is not perfect) as it begins to equalise the pressure difference. once the majority of the liquid is inside the upside down pint glass, sometimes further air can be seen to bubble up into the glass. at some point an equilibrium will occur, where the pressure difference between inside and outside of the glass is equal to the pressure of the column of liquid held up inside, and this will hold the liquid inside the glass. sometimes, when a good seal is made, the pressure difference between the inside and the outside of the glass exerts a great enough force that when the glass is lifted, the saucer will remain stuck to its underside.
backdraft (drink)