Scratch hardness Scratch hardness Scratch hardness tests are used to determine the hardness of a material to scratches and abrasion. The earliest test was developed by mineralogist Friedrich Mohs in 1820 (see Mohs scale). It is based on relative scratch hardness, with talc assigned a value of 1 and diamond assigned a value of 10. Mohs' scale had two limitations; it was not linear, and most modern abrasives fall between 9 and 10. Raymond R. Ridgway, a research engineer at the Norton Company, modified the Mohs scale by giving garnet a hardness of 10 and diamond a hardness of 15. Charles E.
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