Thermometer high coefficient of expansion) for the first time and the quality of his production could provide a finer scale and greater reproducibility, leading to its general adoption. In 1742, Anders Celsius (1701–1744) proposed a scale with zero at the boiling point and 100 degrees at the freezing point of water, though the scale which now bears his name has them the other way around. French entomologist René Antoine Ferchault de Réaumur invented an alcohol thermometer and temperature scale in 1730 that ultimately proved to be less reliable than Fahrenheit's mercury thermometer. The first physician that put thermometer measurements to clinical
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.