Top 34 How Many Ml Is A Can Of Soup The 17 New Answer

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Contents

How much liquid is in a can of soup?

A can of soup has a volume of 12 fluid ounces.

How many ml is a tin?

In parts of the world using the metric system, tins are made in 250, 500, 750 ml (millilitre) and 1 L (litre) sizes (250 ml is approximately 1 cup or 8 ounces). Cans imported from the USA often have odd sizes such as 3.8 L (1 US gallon), 1.9 L (1/2 US gallon), and 946 ml (2 US pints / 1 quart).

How much soup comes in a can?

As for the exact amount in the can, the average 1-cup serving of canned soup weighs in at about 8.5 ounces. So those 14.5-oz. and 15-oz. cans actually have closer to 1 3/4 cups each.

What is the volume of a tin of soup?

Soup can volume is determined through the formula V = 2_pi_h_(r^2). Height h = 14.3 cm, r = 6.53 cm. Volume is V = 2_pi_14. 3_(6.53^2) = 3831.26 cubic centimeters (cm^3).

How many ml in Campbell’s soup can?

Campbell’s^® Condensed Tomato

There’s no Campbell’s^® soup more iconic than the classic tomato. Every 250 mL bowl offers 2 full servings of vegetables which shouldn’t come as a surprise since every can is packed with 4 tomatoes for the bold tomato flavour you love without any artificial colours or flavours.

What is the volume of a Campbell’s soup can?

Campbell’s Condensed Tomato Soup, 10.75 Ounce Can (Pack of 48)

How much is a tin measurement?

Normally a cake tin is measured from inside edge to inside edge, so the measurement does not include any lip, nor dies it include the thickness of the edges of the tin. It is therefore likely that your tin is a 17cm/7-inch one and not a 20cm/8-inch one.

How many cups in a can?

Can Size Conversion Chart

Can Size Name	Weight	Volume
No. 1	11 ounces	1 1/3 cup
No. 1 tall	16 ounces	2 cups
No. 1 square	16 ounces	2 cups
No. 2	1 pound 4 ounces or 1 pint 2 fluid ounces	2 1/2 cups

20 thg 8, 2019

Can of soup sizes?

Common Foods Assorted Sizes – Weight – Servings

Food	Can Size	Ounces / Pounds
Condensed soup	#2	10.75 ounces
Progresso soups / non condensed soups	#303	19 ounces
Tuna	3 3/8″ x 1 1/2″	5 ounces
Sweetened condensed milk		14 ounces

10 thg 2, 2019

Can of soup ounces?

The standard soup can contains 10.5 ounces.

Can of soup Mass?

Placing the entire can on a scale shows that the mass of the soup plus the can is 0.341 kg, thus the mass of the metal can itself can be assumed to be the difference: 0.341 kg – 0.298 kg = 0.043 kg. Table 1.
…
Cream of Mushroom.

Object	Calculated I [kg m²]
ICoM	1.91445×10−4

How much is a portion of soup UK?

The average soup serving as a side dish is between 3/4 and 1 cup.

Which formula could you use to find the volume of a can of soup?

For a cylinder of height h and base radius r: Surface Area = 2 × π × r × (r + h) Volume = π × r² × h.

How do I find the volume?

To find the volume of a box, simply multiply length, width, and height — and you’re good to go! For example, if a box is 5×7×2 cm, then the volume of a box is 70 cubic centimeters.

What does it mean 20mg ml?

Milligrams per milliliter (mg/mL) is a measurement of a solution’s concentration. In other words, it’s the amount of one substance dissolved in a specific volume of a liquid. For example, a salt water solution of 7.5 mg/mL has 7.5 milligrams of salt in each milliliter of water.

Is ml a ml or ml?

mL is international standard. It was accepted to use a capital letter if the unit is represented by some proper name like Joule. So, the right unit is ‘ml’, not ‘mL’.

How do I convert ml to ml?

The answer is 1. We assume you are converting between milliliter and milliliter. You can view more details on each measurement unit: milliliter or ml The SI derived unit for volume is the cubic meter. 1 cubic meter is equal to 1000000 milliliter, or 1000000 ml.

Which is bigger mm or ml?

1 ml = 1000 mm.

✅ How Many Ml In A Tablespoon

A can of soup has a volume of 12 fluid ounces. About how many milliliters is this? | Socratic

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Summary of article content: Articles about A can of soup has a volume of 12 fluid ounces. About how many milliliters is this? | Socratic Updating …
Most searched keywords: Whether you are looking for A can of soup has a volume of 12 fluid ounces. About how many milliliters is this? | Socratic Updating 12 fl.oz = 354 ml. 1 quart = 946 ml = 32 fl.oz. So (12 fl.oz)/(32 fl.oz)\times(946 ml) = 354 ml
Table of Contents:

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Contents

History[edit]

Description[edit]

Advantages of steel cans[edit]

Materials[edit]

Standard sizes[edit]

Fabrication of cans[edit]

Design and manufacture[edit]

Opening cans[edit]

Recycling and re-use[edit]

Health issues[edit]

Steel and tin cans

Sealed container for storage of foods

An empty tin can

A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans require opening by cutting the “end” open; others have removable covers.They can store a broad variety of contents: food, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some dialects, even aluminium cans are called “tin cans”.[1]
Steel cans are highly recyclable, unlike materials like plastic, with around 65% of steel cans being recycled.[2]
History [ edit ]
The tin canning process was conceived by the Frenchman Philippe de Girard, who got a British merchant Peter Durand to patent the idea in 1810.[3][4] The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, in 1812, sold his patent to two Englishmen, Bryan Donkin and John Hall, who refined the process and product, and set up the world’s first commercial canning factory on Southwark Park Road, London. By 1813 they were producing their first tin canned goods for the Royal Navy. By 1820, tin canisters or cans were being used for gunpowder, seeds, and turpentine.

Early tin cans were sealed by soldering with a tin–lead alloy, which could lead to lead poisoning.

In 1901 in the United States, the American Can Company was founded, at the time producing 90% of United States tin cans.[5]
Canned food in tin cans was already quite popular in various countries when technological advancements in the 1920s lowered the cost of the cans even further.[6]: 155–170, 265–280 In 1935, the first beer in metal cans was sold; it was an instant sales success.[6]: 155–170, 265–280

Description [ edit ]
Most cans are right circular cylinders with identical and parallel round tops and bottoms with vertical sides. However, cans for small volumes or particularly-shaped contents, the top and bottom may be rounded-corner rectangles or ovals. Other contents may suit a can that is somewhat conical in shape.

Fabrication of most cans results in at least one rim—a narrow ring slightly larger than the outside diameter of the rest of the can. The flat surfaces of rimmed cans are recessed from the edge of any rim (toward the middle of the can) by about the width of the rim; the inside diameter of a rim, adjacent to this recessed surface, is slightly smaller than the inside diameter of the rest of the can.

Three-piece can construction results in top and bottom rims. In two-piece construction, one piece is a flat top and the other a deep-drawn cup-shaped piece that combines the (at least roughly) cylindrical wall and the round base. Transition between wall and base is usually gradual. Such cans have a single rim at the top. Some cans have a separate cover that slides onto the top or is hinged.

Two piece steel cans can be made by “drawing” to form the bottom and sides and adding an “end” at the top: these do not have side seams. Cans can be fabricated with separate slip-on, or friction fit covers and with covers attached by hinges. Various easy opening methods are available.[7]
In the mid-20th century, a few milk products were packaged in nearly rimless cans, reflecting different construction; in this case, one flat surface had a hole (for filling the nearly complete can) that was sealed after filling with a quickly solidifying drop of molten solder. Concern arose that the milk contained unsafe levels of lead leached from this solder plug.

Advantages of steel cans [ edit ]
A number of factors make steel cans ideal containers for beverages. Steel cans are stronger than cartons or plastic, and less fragile than glass, protecting the product in transit and preventing leakage or spillage, while also reducing the need for secondary packaging.[8][9]
Steel and aluminium packaging offer 100% barrier protection against light, water and air, and metal cans without resealable closures are among the most tamper-evident of all packaging materials.[10] Steel cans preserve and protect the product from damage by light, oxidation, extremes of temperature and contamination, safeguarding flavour, appearance and quality from factory to final consumer. Food and drink packed in steel cans has equivalent vitamin content to freshly prepared, without needing preserving agents.[10] Steel cans also extend the product’s shelf-life, allowing longer sell-by and use-by dates and reducing waste.[8]
As an ambient packaging medium, steel cans do not require cooling in the supply chain, simplifying logistics and storage, and saving energy and cost.[8] At the same time, steel’s relatively high thermal conductivity means canned drinks chill much more rapidly and easily than those in glass or plastic bottles.[11]
A World Steel Association initiative, Choose Steel, is encouraging the use of steel for beverage cans.[12]
A can of French linseed oil.

Compressed gas with dispensing valve

Flip-top can [13] with hinged cover

Can of lighter fluid

Special can for dispensing oil

Camp stove fuel in “F-Style” can [13]
Paint can with double friction cover (plug)

Can with slip on cover

Can of shoe polish

Tea tin

Materials [ edit ]
No cans currently in wide use are composed primarily or wholly of tin;[14] that term rather reflects the nearly exclusive use in cans[clarification needed], until the second half of the 20th century, of tinplate steel, which combined the physical strength and relatively low price of steel with the corrosion resistance of tin. Depending on contents and available coatings, some canneries still use tin-free steel.

In some local dialects, any metal can, even aluminium, might be called a “tin can”. Use of aluminium in cans began in 1957.[15] Aluminium is less costly than tin-plated steel but offers the same resistance to corrosion in addition to greater malleability, resulting in ease of manufacture; this gave rise to the two-piece can, where all but the top of the can is simply stamped out of a single piece of aluminium, rather than laboriously constructed from three pieces of steel.

A can traditionally has a printed paper or plastic label glued to the outside of the curved surface, indicating its contents. Some labels contain additional information, such as recipes, on the reverse side. Recently labels are more often printed directly onto the metal before or after the metal sheet is formed into the individual cans.

In November 1991, US can manufacturers voluntarily eliminated lead seams in food cans. However, imported food cans continued to include lead soldered seams.[16] In 1995, the US FDA issued a rule prohibiting lead soldered food cans, including both domestic and imported food cans.[17]
In modern times, the majority of food cans in the UK[18] have been lined with a plastic coating containing bisphenol A (BPA). The coating prevents acids and other substances from corroding the tin or aluminium of the can, but leaching of BPA into the can’s contents was investigated as a potential health hazard.[19]
Standard sizes [ edit ]
Cans come in a variety of shapes: two common ones are the “soup tin” and the “tuna tin”. Walls are often stiffened with rib bulges, especially on larger cans, to help the can resist dents that can cause seams to split.

Can sizes in the United States have an assortment of designations and sizes. For example, size 7/8 contains one serving of half a cup with an estimated weight of 4 ounces; size 1 “picnic” has two or three servings totalling one and a quarter cups with an estimated weight of 101⁄2 ounces; size 303 has four servings totalling 2 cups weighing 15 1⁄2 ounces; and size 10 cans, most widely used by food services selling to cafeterias and restaurants, have twenty-five servings totalling 13 cups with an estimated weight of 103 1⁄2 ounces (size of a roughly 3 pound coffee can). These are U.S. customary cups (not British Imperial standard).

In the United States, cook books sometimes reference cans by size. The Can Manufacturers Institute defines these sizes, expressing them in three-digit numbers, as measured in whole and sixteenths of an inch for the container’s nominal outside dimensions: a 307 × 512 would thus measure 3 and 7/16″ in diameter by 5 and 3/4″ (12/16″) in height. Older can numbers are often expressed as single digits, their contents being calculated for room-temperature water as approximately eleven ounces (#1 “picnic” can), twenty ounces (#2), thirty-two ounces (#3) fifty-eight ounces (#5) and one-hundred-ten ounces (#10 “coffee” can).[20]
Can Name Dimensions (inches) Capacity (U.S. fluid ounces) No. 2 can equivalent Typical products 6Z 2 2 ⁄ 16 × 3 1 ⁄ 2 6.08 0.295 8Z Short 2 11 ⁄ 16 × 3 7.93 0.386 8Z Tall 2 11 ⁄ 16 × 3 2 ⁄ 8 8.68 0.422 No. I (Picnic) 2 11 ⁄ 16 × 4 10.94 0.532 No. 211 Cylinder 2 11 ⁄ 16 × 4 14 ⁄ 16 13.56 0.660 No. 300 3 × 4 7 ⁄ 16 15.22 0.741 Cranberry Sauce, Pork & Beans No. 300 Cylinder 3 × 5 9 ⁄ 16 19.40 0.945 No. I Tall 3 1 ⁄ 16 × 4 11 ⁄ 16 16.70 0.813 No. 303 3 3 ⁄ 16 × 4 3 ⁄ 8 16.88 0.821 Fruits, Vegetables, Soups No. 303 Cylinder 3 3 ⁄ 16 × 5 9 ⁄ 16 21.86 1.060 No. 2 Vacuum 3 7 ⁄ 16 × 3 3 ⁄ 8 14.71 0.716 No. 2 3 7 ⁄ 16 × 4 9 ⁄ 16 20.55 1.000 Juices, Soups, Vegetables Jumbo 3 7 ⁄ 16 × 5 5 ⁄ 8 25.80 1.2537 No. 2 Cylinder 3 7 ⁄ 16 × 5 6 ⁄ 8 26.40 1.284 No. 1.25 4 1 ⁄ 16 × 2 3 ⁄ 8 13.81 0.672 No. 2.5 4 1 ⁄ 16 × 4 11 ⁄ 16 29.79 1.450 Fruits, Vegetables No. 3 Vacuum 4 1 ⁄ 4 × 3 7 ⁄ 16 23.90 1.162 No. 3 Cylinder 4 1 ⁄ 4 × 7 51.70 2.515 No. 5 5 1 ⁄ 8 × 5 5 ⁄ 8 59.10 2.8744 Fruit Juice, Soups No. 10 6 3 ⁄ 16 × 7 109.43 5.325 Fruits, Vegetables

In parts of the world using the metric system, tins are made in 250, 500, 750 ml (millilitre) and 1 L (litre) sizes (250 ml is approximately 1 cup or 8 ounces). Cans imported from the USA often have odd sizes such as 3.8 L (1 US gallon), 1.9 L (1/2 US gallon), and 946 ml (2 US pints / 1 quart).

In the UK and Australia, cans are usually measured by net weight. A standard size tin can holds roughly 400 g; though the weight can vary between 385 g and 425 g depending on the density of the contents. The smaller half sized can holds roughly 200 g, typically varying between 170 g and 225 g.

Fabrication of cans [ edit ]
Rimmed three-piece can construction involves several stages;

Forming a tube and welding or soldering the seam of the sides

Joining the bottom end to the tube

Printing or attaching labels to the can

Filling the can with content; sterilization or retorting is required for many food products

Joining the wall and top “end”.

Double seam rims are crucial to the joining of the wall to a top or bottom surface. An extremely tight fit between the pieces must be accomplished to prevent leakage; the process of accomplishing this radically deforms the rims of the parts. Part of the tube that forms the wall is bent, almost at its end, turning outward through 90 degrees, and then bent further, toward the middle of the tube, until it is parallel to the rest of the tube, a total bend of 180 degrees.

The outer edge of the flat piece is bent against this toward the middle of the tubular wall, until parallel with the wall, turning inward through 90 degrees. The edge of bent portion is bent further through another 90 degrees, inward now toward the axis of the tube and parallel to the main portion of the flat piece, making a total bend of 180 degrees. It is bent far enough inward that its circular edge is now slightly smaller in diameter than the edge of the tube. Bending it yet further, until it is parallel with the tube’s axis, gives it a total bend of 270 degrees. It now envelops the outward rim of the tube.

Looking outward from the axis of the tube, the first surface is the unbent portion of the tube. Slightly further out is a narrow portion of the top, including its edge. The outward-bent portion of the tube, including its edge, is still slightly further out. Furthest out is the 90-degree-bent portion of the flat surface.

The combined interacting forces, as the portion of the flat surface adjacent to the interior of the tube is indented toward the middle of the tube and then outward forward the axis of the tube, and the other bent portions of the flat piece and the tube are all forced toward the axis of the tube, drives these five thicknesses of metal against each other from inside and out, forming a “dry” joint so tight that welding or solder is not needed to strengthen or seal it. Illustrations of this process can be found on pages 20–22 of the FAO Fisheries Technical Paper 285 “Manual on fish canning” located here.

Inside of a tin can.

Design and manufacture [ edit ]
Steel for can making [ edit ]
The majority of steel used in packaging is tinplate, which is steel that has been coated with a thin layer of tin, whose functionality is required for the production process.[21] The tin layer is usually applied by electroplating.[22]
Two-piece steel can design [ edit ]
Most steel beverage cans are two-piece designs, made from 1) a disc re-formed into a cylinder with an integral end, double-seamed after filling and 2) a loose end to close it.[9] Steel cans are made in many different diameters and volumes, with opening mechanisms that vary from ring pulls and tab openers, to wide open mouths.[23] Modern can making lines may produce up to 1000 cans per minute.[21]
Drawn-and-ironed (DWI) steel cans [ edit ]
The process of re-forming sheet metal without changing its thickness is known as ‘drawing’. Thinning the walls of a two-piece can by passing it through circular dies is called ‘ironing’. Steel beverage cans are therefore generally referred to as drawn-and-ironed, or DWI, cans (sometimes D&I). The DWI process is used for making cans where the height is greater than the diameter, and is particularly suited to making large volumes of cans of the same basic specification.[9]
Steel can wall thicknesses are now 30% thinner and weigh 40% less than 30 years ago, reducing the amounts of raw materials and energy required to make them. They are also up to 40% thinner than aluminium.[24]
Magnetic properties [ edit ]
Steel is a ferrous metal and is therefore magnetic. For beverage packaging this is unique. This allows the use of magnetic conveyor systems[25] to transfer empty cans through the filling and packing processes, increasing accuracy and reducing potential spillage and waste.[26] In recycling facilities, steel cans may be readily separated from other waste using magnetic equipment including cross-belt separators, also known as overband magnets, and drum magnets.[27]
Opening cans [ edit ]
The first cans were heavy-weight containers that required ingenuity to open, with implements such as knives. Not until several years later, after can manufacturers started using thinner metal sheets, were any dedicated can openers developed.

While beverage cans or cans of fluid such as broth can merely be punctured to remove the product, solid or semisolid contents require removing one end of the can. This can be accomplished with a heavy knife or other sharp tool—but can openers are much more convenient.

Some cans, such as those used for sardines, have a specially scored lid so that the user can break out the metal by the leverage of winding it around a slotted church key. Until the mid-20th century, some sardine tins had solder-attached lids, and the winding key worked by forcing the solder joint apart.

The advent of pull tabs in beverage cans spread to the canning of various food products, such as pet food or nuts (and non-food products such as motor oil and tennis balls). The ends are known as easy open lids because they open without any tools or implements.[28] An additional innovation developed for specifically for food cans uses a tab that is bent slightly upwards, creating a larger surface area for easier finger access.[29]
Cans can be made with easy open features. Some cans have screw caps for pouring liquids and resealing. Some have hinged covers or slip-on covers for easy access. Paint cans often have a removable plug on the top for access and for reclosing.

Mechanism of a can opener

Can that requires a can opener

Soup can with a ring-pull tab

Opened can with a ring-pull tab

Keyed side opening

Easy open sardine can

Stay-on tab

Recycling and re-use [ edit ]
Steel from cans and other sources is the most recycled packaging material.[8] Around 65% of steel cans are recycled.[2] In the United States, 63% of steel cans are recycled, compared to 52% of aluminium cans.[30] In Europe, the recycling rate in 2016 is 79.5%.[8] Most can recycling occurs at the smelters, but individual consumers also directly reuse cans in various ways. For instance some people use two tin cans to form a camp or survival stove to cook small meals.[citation needed]
Food tin cans reused for art and storage

Sustainability and recycling of steel beverage cans [ edit ]
Steel recycling [ edit ]
From an ecological perspective, steel may be regarded as a closed-loop material: post-consumer waste can be collected, recycled and used to make new cans or other products.[31] Each tonne of scrap steel recycled saves 1.5 tonnes of CO 2 , 1.4 tonnes of iron ore and 740 kg of coal. Steel is the world’s most recycled material, with more than 85% of all the world’s steel products being recycled at the end of their life: an estimated 630 million tonnes of steel scrap were recycled in 2017, saving 945 million tonnes of CO 2 .[32]
Steel can recycling [ edit ]
A steel can can be recycled again and again without loss of quality,[33] however for the food grade steel it’s required to remove a tin from the scrap metal, which is done by way of electrochemistry: the tin is leached from a high pH solution at low negative voltage.[34]
Recycling a single can saves the equivalent power for one laundry load, 1 hour of TV or 24 hours of lighting (10W LED bulb).[35]
Steel beverage cans are recycled by being melted down in an electric arc furnace or basic oxygen furnace.[citation needed]
Most steel cans also carry some form of recycling identification such as the Metal Recycles Forever Mark [36] Recyclable Steel [37] and the Choose Steel campaign logo.[12] There is also a campaign in Europe called Every Can Counts, encouraging can recycling in the workplace [38]
All beverage packaging creates CO 2 emissions at every stage in the production process, from raw material extraction, processing and manufacture through to recycling. However, steel cans are an ecological top performer, as cans can always be recycled. The steel industry needs the used cans and will use them in the production of new steel product. By recycling the cans and closing the loop, CO 2 emissions are dramatically reduced. There is also the potential for higher global steel recycling rates as consumers become more aware of the benefits.[citation needed]
Health issues [ edit ]
Dissolution of tin into the food [ edit ]
Tin is corrosion resistant, but acidic food like fruits and vegetables can corrode the tin layer. Nausea, vomiting, and diarrhea have been reported after ingesting canned food containing 200 mg/kg of tin.[39] A 2002 study showed that 99.5% of 1200 tested cans contained below the UK regulatory limit of 200 mg/kg of tin, an improvement over most previous studies largely attributed to the increased use of fully lacquered cans for acidic foods, and concluded that the results do not raise any long term food safety concerns for consumers. The two non-compliant products were voluntarily recalled.[40]
Evidence of tin impurities can be indicated by color, as in the case of pears, but lack of color change does not guarantee that a food is not tainted with tin.[41] [42] unborn children and adults. The chemical compound Bisphenol A found in can linings “…is associated with organizational changes in the prostate, breast, testis, mammary glands, body size, brain structure and chemistry, and behavior of laboratory animals”,unborn children and adults.

Bisphenol-A (BPA) is a controversial chemical compound present in commercially available tin can plastic linings[43] and transferred to canned food. The inside of the can is coated with an epoxy coating, in an attempt to prevent food or beverage from coming into contact with the metal. The longer food is in a can, and the warmer and more acidic it is, the more BPA leaches into it. In September 2010, Canada became the first country to declare BPA a toxic substance.[44][45] In the European Union and Canada, BPA use is banned in baby bottles. The FDA does not regulate BPA (see BPA controversy#Public health regulatory history in the United States). Several companies, like Campbell’s Soup, announced plans to eliminate BPA from the linings of their cans,[43] but have not said which chemical they plan to replace it with. (See BPA controversy#Chemical manufacturers reactions to bans.)[citation needed]
See also [ edit ]
References [ edit ]

The Scoop on Soup Serving Sizes

Hi Shannon,I’m with you. I pretty much never look at the nutritional label on a standard soup can without automatically doubling the amounts in my head when the per-container amount isn’t listed. Here’s how to calculate the stats if they aren’t included on the label…As for the exact amount in the can, the average 1-cup serving of canned soup weighs in at about 8.5 ounces. So those 14.5-oz. and 15-oz. cans actually have closer to 1 3/4 cups each. But to make things easy, I’d just double the per-serving stats and know I’m accounting for a little extra.There are larger cans — 18 to 19 oz. — that list “about 2 servings” too. Those typically contain just barely more than two 1-cup servings — I wouldn’t worry about the extra few calories.If you really want to be exact about it, divide the total weight in grams (typically on the front on the can) by the grams per serving (usually in parentheses after the serving size on the nutritional panel) — then multiply all the stats accordingly.While we’re on the subject, my favorite soup of all time is Amy’s Organic Chunky Tomato Bisque, and an entire can of it has 240 calories and 7g fat. Thankfully many brands show the nutritional values for the entire can, like this one does.By the way, if you’re looking for ways to bulk up your soup and make it more meal-like, add cooked veggies and/or lean protein — spinach, shrimp, broccoli, mushrooms, soy crumbles, skinless chicken breast, etc. SOOO GOOD!

Dear HG,I love canned soup. I do NOT, however, like when the “servings per container” amount comes to “about 2.” If I want to eat the entire can as a full meal, what’s the best way to account for it? Do I count two full servings? Do I grab my measuring cups and find the exact amount? Thanks so much!In-the-Soup Shannon

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How to Find Volume & Surface Area of a Soup Can & Cereal Box

Finding container volume and surface area can help to uncover great savings at the store. For instance, assuming you’re buying non-perishables, you want lots of volume for the same money. Cereal boxes and soup cans closely resemle simple geometric shapes. This is fortunate, since determining volume and surface area of amorphous objects can be tricky. Units are important in these calculations. Volume calculations should have cubic units such as centimeters cubed (cm^3). Surface areas should have square units, such as centimeters squared (cm^2).

Calculate external cereal box surface area (S) using the equation S = (2_d_h) + (2_w_h) + (2_d_w), which, when simplified, is S = 2(d_h + w_h + d_w). Cereal box volume (V) has formula V = d_h_w. If w = 30 cm, h = 45cm and d = 7 cm, then surface area is S = 2_[(7_45) + (30_45) + (7_30)] = 2_1875 = 3750 square centimeters (cm^2).

Measure the height (h), width (w) and depth (d) of the cereal box. In this example, centimeters (cm) are used. Inches work just as well if calculations are consistent.

Measure soup can circumference (distance around) using a sufficiently long string, pen or marker and a ruler. Start with one end of the string and go around the soup can, keeping the string as close to perfectly horizontal as possible. Mark where the string encircles the soup can once. Unwind the string and measure the distance between the starting end and the mark. This length is the circumference.

Calculate radius. The formula relating circular radius (r) and circumference (C) is C = 2_pi_r. Rearrange the equation to solve for r: r = C/(2_pi). If circumference is 41 cm, then radius is r = 41/(2_pi) = 6.53 cm.

Find soup can height using a ruler or tape measure. Make sure the height measurement is in the same units (cm) as radius. For example, height (h) is 14.3 cm.

Determine volume (V) and surface area (S). Soup can volume is determined through the formula V = 2_pi_h_(r^2). Height h = 14.3 cm, r = 6.53 cm. Volume is V = 2_pi_14.3_(6.53^2) = 3831.26 cubic centimeters (cm^3). Surface area has the formula S = 2[pi_(r^2)] + 2_pi_h_r. Substitute h and r-values to get S = 2[pi_(6.53^2)] + 2_pi_14.3_6.53 = 267.92 + 586.72 = 854.64 square centimeters (cm^2).

Use an accurate scale and liquid of known density to find internal soup can volume. Weigh an empty dry soup can. Add the liquid until it nearly–but not quite–overflows, and re-weigh the filled soup can. Divide added weight by liquid density. For instance If the liquid is water–density of one–a soup can that takes 3831 grams of water before overflowing has 3831/1 = 3831 mL (1 mL = 1 cm^3). If the liquid had density of 1.25 g/mL, then it would take 4788.75 grams of liquid to fill the same container since 4788.75 / 1.25 = 3831 mL = 3831 cm^3.

Things You’ll Need Marked ruler (in “centimeters” if you’d like to follow the example)

String or paper strip sufficiently long to wrap around a soup can

Marker or pen visible on the string

Calculator

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