unit of measure
conversions equivalences
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english
Conversion table
choose a quantity
ACCELERATION
ANGLE
AREA
ELECTRICITY e MAGNET.
ENERGY and WORK
FORCE
HEAT, entropy, etc.
LENGTH
LIGHT
MASS and INERTIA
MOMENT of FORCE
PERMEABILITY
POWER
PRESSURE
RADIOLOGY
TEMPERATURE
TIME
VELOCITY and SPEED
VISCOSITY,dyna., kine.
VOLUME, capac. flow
Conversion factors in PDF
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A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
V
W
Y
ALL LIST
international system of units
SI prefixes
fundamental physical constants
SI base and derived units
periodic table
food preservative
num. EEC
name or derivative
chemical preservative
E 200-203
sorbic a. (anti-microbic)
E 201-213
benzoic a. (soft drink)
E 214-219
hydroxybenzoic a. dope
E 220-227
sulfur dioxide
E 230
biphenyl (anti-mycotic)
E 231-232
ortho-phenylphenol
E 233
thiabendazole (citruses)
E 236-238
formic acid
E 250
sodium nitrite (meat)
E 251
sodium nitrate (salt)
E 252
potassium nitrate(salt)
E 260-263
acetic acid (vinegar)
E 270
lactic acid
E 280-283
propionic acid
E 290
carbon dioxide
antioxidants
E 300-304
L-ascorbic acid
E 306
tocopherol
E 307-309
synthethic tocopherol
E 310-312
gallic dope acid
E 320
butilidrossianisolo
E 321
butilidrossitoluene
E 322
lecithin (sweets)
num. EEC
name or derivative
acidity regulator
E 325-327
salt lactic acid
E 330-333
citric acid
E 334-337
tartaric acid (sweetmeat)
E 338-341
orthophosphoric a. (beverage)
thickeners
E 400-405
alginic acid
E 406
agar-agar (oven product)
E 407
carrageenan
E 410
carob flour
E 412
guar flour
E 413
tragacanth
E 414
gum arabic
E 460-466
cellulose and derivative
synthethic sweetening
E 420
sorbitol
E 421
mannitol
emulsifiers
E 422
glycerol
E 440
pectin (fruit-juice)
E 450
phosphate
E 470
fatty acid salt
E 471-472
fatty acid glyceride
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