Indentation hardness test, performed with either 3 gf or 9 gf loads, preceded the development of microhardness testers using traditional indenters. In 1925, Smith and Sandland of the UK developed an indentation test that employed a square-based pyramidal indenter made from diamond. They chose the pyramidal shape with an angle of 136° between opposite faces in order to obtain hardness numbers that would be as close as possible to Brinell hardness numbers for the specimen. The Vickers test has a great advantage of using one hardness scale to test all materials.The first reference to the Vickers indenter with low loads was made
Réaumur scale was used commonly in some parts of Europe until at least the mid-19th century, and in parts of Russia until the early 20th. Its main modern uses are in some Italian and Swiss factories for measuring milk temperature during cheese production, and in the Netherlands for measuring temperature when cooking sugar syrup for desserts and sweets. Réaumur scale The Réaumur scale (; °Ré, °Re, °r), also known as the "octogesimal division", is a temperature scale for which the freezing and boiling points of water are defined as 0 and 80 degrees respectively. The scale is named for René Antoine Ferchault