Temperature of work done on the work reservoir, and the first law of thermodynamics. The amounts of energy transferred as heat respectively from reservoir 1 and from reservoir 2 may then be denoted respectively and . Then the absolute or thermodynamic temperatures, and , of the reservoirs are defined so that to be such that Kelvin's original work postulating absolute temperature was published in 1848. It was based on the work of Carnot, before the formulation of the first law of thermodynamics. Kelvin wrote in his 1848 paper that his scale was absolute in the sense that it was defined "independently
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