Temperature as Temperature scales differ in two ways: the point chosen as zero degrees, and the magnitudes of incremental units or degrees on the scale. The Celsius scale (°C) is used for common temperature measurements in most of the world. It is an empirical scale that was developed by a historical progress, which led to its zero point being defined by the freezing point of water, and additional degrees defined so that was the boiling point of water, both at sea-level atmospheric pressure. Because of the 100-degree interval, it was called a centigrade scale. Since the standardization of the kelvin in
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