I bought 175 g pack of salami which had 162 g of salami as well.

  • mariusafa@lemmy.sdf.org
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    9 months ago

    Let me introduce you to tolerance in measuring instruments and measuring errors.

    Edit: Apparently I’m pro evil companies because I just pointed out that scales (and more importantly non-professional scales) have relatively high error tolerances (+ the measurament method error). Thus the measuring of this pasta and the possible interpretations of it have to take into account that.

  • skeeter_dave@sh.itjust.works
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    9 months ago

    Sup, I’m your local friendly USDA contractor who very much uses scales everyday. Consumer grade kitchen scales are terrible and will lie to you. The fact that it does not go out to the tenths or hundredths is a big flag for accuracy.

    We check test our scales twice a year to make sure they are accurate. I once tried check testing my kitchen scale I use for canning for giggles and it failed miserably. It would only register weight on 2 out of 4 quadrants until I got to 10g or so. I’m sure my ohaus is going to show a different and more accurate result if I where to try it.

  • Aux@lemmy.world
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    9 months ago

    Plenty of people have already explained that consumer scales show bullshit. But there’s another reason why your weight is not the same as producer’s weight.

    You see, kilograms are a unit of measure of mass, not weight. Weight is measured in Newtons. And 1kg = 1 * g Newtons. But here’s the catch - g is not constant in real life. It changes from 9.7639 to 9.8337 depending on your location. That’s almost 1% of variance.

    What that means is that if you take your scales and your pasta and go on a worldwide trip, then you will see different weight in different locations.