Mercury-in-glass thermometer the thermometer, the bulb is made to reach thermal equilibrium with a temperature standard such as an ice/water mixture, and then with another standard such as water/vapour, and the tube is divided into regular intervals between the fixed points. In principle, thermometers made of different material (e.g., coloured alcohol thermometers) might be expected to give different intermediate readings due to different expansion properties; in practice the substances used are chosen to have reasonably linear expansion characteristics as a function of true thermodynamic temperature, and so give similar results. The application of mercury (1714) and Fahrenheit scale (1724) for liquid-in-glass thermometers
Meat thermometer Meat thermometer A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough to kill pathogens that may cause foodborne illness or, in the case of bread, that is done baking; the thermometer helps to ensure this.