The methods of standardization or calibration employed have much in common even in the cases that appear most diverse.
The joule (/ËdÊuËl/), symbol J, is a derived unit of energy in the International System of Units. It is equal to the energy transferred (or work done) to an object when a force of one newton acts on that object in the direction of its motion through a distance of one metre (1 newton metre or NÂ·m).
Using the International System of Units, researchers measure energy in joules (J) or in its multiples; the kilojoule (kJ) is most often used for food-related quantities. An older metric system unit of energy, still widely used in food-related contexts, is the calorie; more precisely, the food calorie, large calorie or kilocalorie (kcal or Cal), equal to 4.184 kilojoules. (Contrast the small calorie (cal), equal to 1 / 1000 of a food calorie, that is often used in chemistry and in physics.)