Across |
2. | ratio of equivalent measurements |
3. | a given number with 2 products |
5. | the capacity to do work or to produce heat |
9. | basic SI unit of mass |
10. | how close a series of measures are to one another |
12. | no definite shape def volume |
13. | an intensive property that depends only on the composition of a substance, not the size of the sample |
14. | how close something is |
17. | correct value based on reliable referances |
19. | measure of how hot or cold an object is |
20. | the quantity of heat that raises the temperature of 1 g of pure water by 1 C |
22. | way to analyze and solve problems using the units of the measurements |
23. | basic unit of length |
24. | 0 K |
26. | difference between the experimental value and the accepted value |
27. | quantity that has both a number and a unit |
28. | definite shape and volume |
29. | sets the freezing point of water at 0 degrees C and the boiling point of water at 100 c |