Hand (unit) inches for the handsbreadth; Mortimer gives the same, three inches for the Hand's-breadth, and four for the "Handful, or simply, Hand", but adds "The hand among horse-dealers, &c. is four-fingers' breadth, being the fist clenched, whereby the height of a horse is measured", thus equating "hand" with both the palm and the fist. Similarly, Wright's 1831 translation of Buffon mentions "A hand breadth (palmus), the breadth of the four fingers of the hand, or three inches", but the "Encyclopædia Perthensis" of 1816 gives under Palm (4): "A hand, or measure of lengths comprising three inches". Today the hand is used
Haugh unit Haugh unit The Haugh unit is a measure of egg protein quality based on the height of its egg white (albumen). The test was introduced by Raymond Haugh in 1937 and is an important industry measure of egg quality next to other measures such as shell thickness and strength. An egg is weighed, then broken onto a flat surface (breakout method), and a micrometer used to determine the height of the thick albumen (egg white) that immediately surrounds the yolk. The height, correlated with the weight, determines the Haugh unit, or HU, rating. The higher the number, the better the