Rosiwal scale Rosiwal scale The Rosiwal scale is a hardness scale, with its name given in memory of the Austrian geologist August Karl Rosiwal. The Rosiwal scale bases its measure on absolute values, unlike the Mohs scale whose values are relative values, its interest is relegated to the amateur or an approach that makes it useful in the research field ('in situ'). The Rosiwal method (also called Delesse and Rosiwal) is basically a method of petrographic analysis and led to the development of the stereograph. Measures in an absolute scale the hardness of minerals expressed as abrasion's resistance, measured at laboratory, starting
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