Temperature for zero temperature, according to the third law of thermodynamics. Nevertheless, a Kelvin temperature does in fact have a definite numerical value that has been arbitrarily chosen by tradition and is dependent on the property of a particular materials; it is simply less arbitrary than relative "degrees" scales such as Celsius and Fahrenheit. Being an absolute scale with one fixed point (zero), there is only one degree of freedom left to arbitrary choice, rather than two as in relative scales. For the Kelvin scale in modern times, this choice of convention is made to be that of setting the gas–liquid–solid
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