Gold makes for an awful standard due to thermal expansion, but I feel this is more a historical artefact than an actual standard.
Right? Didn’t they define the kilogram, make identical copies of the standard, sent them to different countries, then after years, reunited them and found they all diverged in mass?
And now they have made a perfect silicon sphere with the same mass as the standard kilogram, then counted all the atoms. So now we know the exact mass in silicon atoms of a kilo.
Let’s just define tagliatelle in light nanoseconds and be done with it.
Since 2019, the kg is just defined in terms of the Plank constant and some math with the resonant frequency of cesium as well as the speed of light. There was too much variability in anything physical so they decided to just fix some constants at whatever value they were close to.
It’s part of the attempt to more accurately define Avogadro’s number and the kilo.
https://www.nist.gov/si-redefinition/kilogram-silicon-spheres-and-international-avogadro-project
They counted the atoms?
Didn’t they just took the mol mass and calculated it? (Not sure if mol mass is the right term… School chemistry is a long time ago…)
And I don’t see how we even should be able to count them.
Would be really interested, if it happened that way, how they did it.
Hey…I know some of those words! Not all of them…but some!
It’s the ultimate fettuccine noodle. No more measley gold leaf in my Alfredo anymore.
“I need to steal… The golden Tagliatelle”
https://en.m.wikipedia.org/wiki/Tagliatelle
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning ‘to cut’) are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1⁄4 in) wide.[1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
