Ккал как правильно пишется

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Здравствуйте! Какой глагол правильнее использовать со словом ккал. Например, в одной чашке находится 30 ккал или в одной чашке выходит 30 ккал?

Ответ справочной службы русского языка

Возможно: содержится.

Добрый день.

Уважаемая редакция, подскажите, пожалуйста, что делать с финскими фамилиями на -а и -я?

Статья Еськовой даёт однозначные указания только по склонению фамилий французского происхождения. «Фамилии иного происхождения (славянские, из восточных языков)» — это и финские тоже? Ваши ответы в Справочном бюро, к сожалению, не прояснили картину, а только запутали.

http://gramota.ru/spravka/buro/29_339340 (на -а склоняются)
http://gramota.ru/spravka/buro/29_255122 (на -а не склоняются)

http://gramota.ru/spravka/buro/29_293536 (на -я склоняются)
http://gramota.ru/spravka/buro/29_320277 (на -я не склоняются)

Очень нужны ваши рекомендации, нужно ли их склонять и на какие исследования при этом можно сослаться. У нас тут война, помогите, пожалуйста.
Спасибо.

Ответ справочной службы русского языка

У лингвистов тоже война Разнятся рекомендации, приведенные в лингвистических источниках.

Цитата из статьи Н. А. Еськовой, которую Вы приводите, касается фамилий с ударным —а на конце. Финские фамилии оканчиваются на неударный гласный (ударение в финском языке на первом слоге). О таких фамилиях в исследовании сказано: «Все фамилии, кончающиеся на неударное а после согласных, склоняются по первому склонению». О фамилиях на —я говорится: «Несклоняемы фамилии французского происхождения с ударением на конце: Золя, Труайя. Все прочие фамилии на я склоняемы». Если следовать этим рекомендациям, финские фамилии на -а, -я надо склонять.

Однако в других справочниках приведены иные рекомендации, при этом (в отличие от исследования Н. А. Еськовой) сделаны особые оговорки насчет именно финских фамилий.  Так, в «Справочнике по русскому языку: правописание, произношение, литературное редактирование» Д. Э. Розенталя, Е. В. Джанджаковой, Н. П. Кабановой (М., 2010) содержится прямое указание: не склоняются финские фамилии на -а. О финских фамилиях на —я ничего не сказано, значит ли это, что они склоняются? Из справочника неясно.

Подробные правила склонения имен и фамилий приведены во вступительной статье в словаре Ф. Л. Агеенко «Собственные имена в русском языке». Здесь читаем: «Финские имена и фамилии, оканчивающиеся на —а неударное, преимущественно не склоняются, например: ПЕККАЛА Mayно, нескл.». О финских  фамилиях на —я тоже ничего не сказано. 

Итак, есть доводы в пользу и склонения, и несклонения финских фамилий на  -а, -я. Какую тогда можно дать рекомендацию? По-видимому, окончательное решение о склонении / несклонении финской фамилии на -а, -я следует оставить за носителем фамилии. Если речь идет о фамилии известного человека (Пеккала, например), следует руководствоваться словарными рекомендациями. Если же словарной фиксации нет, а мнение носителя фамилии узнать невозможно, то финские фамилии на -а, -я лучше не склонять.

Ответы, в которых однозначно рекомендовалось склонять финские фамилии, исправлены.

1. Нужны ли пробелы и точки в случае дублирования фраз на двух языках (на упаковке):
Дата изготовления указана на корпусе банки./Дата виготовлення вказана на корпусi банки.

2. Со строчной или с прописной начинать вторую фразу в таком случае:
Калорийность в 100 г продукта/Калорiйнiсть на 100 г продукту — 337 ккал.
Заранее благодарна.

Ответ справочной службы русского языка

Правил нет. Предлагаем поставить точку, далее после пробела писать новое предложение (без косой черты).

Здравствуйте, подскажите, пожалуйста, как пишется сокращенное слово килокалории: ккал или Ккал ?

Ответ справочной службы русского языка

Правильно: _ккал_.

Как правильно оформить сокращение «килокалорий»? заранее спасибо. С ув. М. Маринина

Ответ справочной службы русского языка

Правильно: _ккал_ (без точки).

Уважаемые господа,
задавала две недели назад вопрос, на который пока не получила ответа, — а это довольно срочно.
ПРошу вас уточнить, как правильно — с пробелом или без — пишется цифра (порядковое числительное) + единица измерения (сокращенное существительное), например:
123г или 123( )г,
15% или 15( )%,
345ккал или 345( )ккал?

Кроме того, нужен ли пробел:
1. между сокращенным существительным «год» и числительным: 2006г. или 2006( )г.,
2. сокращенным существительным «город» названием города: г.Москва или г.( )Москва?

Учитывается ли при этом тот факт, что современные комп.программы при постановке пробела разрывают числительное и сокращение, ставя их на разные строки?
Спасибо.

Ответ справочной службы русского языка

Пробелы во всех указанных Вами случаях нужны. Для того чтобы сокращённое слово не переносилось на другую строку, в текстовых редакторах предусмотрена специальная функция.

Какие знаки препинания нужны в следующих случаях:
1). Калорийность (?) 88,5 ккал.
2). Срок годности (?) 18 мес.
3). Масса нетто (?) 75 г.
Каким правилом в данных случаях нужно руководствоваться?
Спасибо.

Ответ справочной службы русского языка

Тире ставится, если один из главных членов предложения выражен формой именительного падежа существительного, а другой — числительным либо оборотом с числительным: _Калорийность — 88,5 ккал. Срок годности — 18 мес. Масса нетто — 75 г._

ккал

(Redirected from Callory)

The calorie is a unit of energy that originated from the obsolete caloric theory of heat.^[1][2] For historical reasons, two main definitions of «calorie» are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin).^[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.^[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.

In nutrition and food science, the term calorie and the symbol cal almost always refers to the large unit. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,^[6][7] metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) to avoid confusion;^[8] however, this convention is often ignored.^[6][7][8]

In physics and chemistry the word calorie and its symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,^[2] having been replaced in many uses by the SI unit of energy, the joule (J).^[9]

The precise equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is 4184 J, or 4.184 kJ.^[10][11]

History[edit]

The term «calorie» was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.^[12] This was the «large» calorie.^[2][13][14] The term (written with lowercase «c») entered French and English dictionaries between 1841 and 1867. It comes from Latin calor ‘heat’.

The same term was used for the «small» unit by Pierre Antoine Favre (Chemist) and Johann T. Silbermann (Physicist) in 1852. This unit was used by U.S. physician Joseph Howard Raymond, in his classic 1894 textbook A Manual of Human Physiology.^[15] He proposed calling the «large» unit «kilocalorie», but the term didn’t catch on until some years later.

In 1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-calorie, and proposed using «Calorie», with capital «C», for the large unit.^[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.^[2][13]

The small calorie (cal) was recognized as a unit of the CGS system in 1896,^[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).

Already in 1928 there were serious complaints about the possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.^[16]

The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and Measures in 1948.^[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.^[10]

According to Wiktionary the alternate spelling calory is dated.

Definitions[edit]

The «small» calorie is broadly defined as the amount of energy needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).^[4][5] The amount depends on the atmospheric pressure and the starting temperature, and different choices of these parameters have resulted in several different precise definitions of the unit.

Name	Symbol	Conversions	Definition and notes
Thermochemical calorie	calth	≡ 4.184 J ≈ 0.003964 BTU ≈ 1.162×10−6 kW⋅h ≈ 2.611×1019 eV	The amount of energy equal to exactly 4.184 J (joules) and 1 kJ ≈ 0.239 kcal.[18][19][20][11][a]
4 °C calorie	cal4	≈ 4.204 J ≈ 0.003985 BTU ≈ 1.168×10−6 kW⋅h ≈ 2.624×1019 eV	The amount of energy required to warm one gram of air-free water from 3.5 to 4.5 °C at standard atmospheric pressure.[b]
15 °C calorie	cal15	≈ 4.1855 J ≈ 0.0039671 BTU ≈ 1.1626×10−6 kW⋅h ≈ 2.6124×1019 eV	The amount of energy required to warm one gram of air-free water from 14.5 to 15.5 °C at standard atmospheric pressure.[b] Experimental values of this calorie ranged from 4.1852 to 4.1858 J. The CIPM in 1950 published a mean experimental value of 4.1855 J, noting an uncertainty of 0.0005 J.[18]
20 °C calorie	cal20	≈ 4.182 J ≈ 0.003964 BTU ≈ 1.162×10−6 kW⋅h ≈ 2.610×1019 eV	The amount of energy required to warm one gram of air-free water from 19.5 to 20.5 °C at standard atmospheric pressure.[b]
Mean calorie	calmean	≈ 4.190 J ≈ 0.003971 BTU ≈ 1.164×10−6 kW⋅h ≈ 2.615×1019 eV	Defined as 1⁄100 of the amount of energy required to warm one gram of air-free water from 0 to 100 °C at standard atmospheric pressure.[b]
International Steam Table calorie (1929)		≈ 4.1868 J ≈ 0.0039683 BTU ≈ 1.1630×10−6 kW⋅h ≈ 2.6132×1019 eV	Defined as 1⁄860 «international» watt hours = 180⁄43 «international» joules exactly.[c]
International Steam Table calorie (1956)	calIT	≡ 4.1868 J ≈ 0.0039683 BTU = 1.1630×10−6 kW⋅h ≈ 2.6132×1019 eV	Defined as 1.163 mW⋅h = 4.1868 J exactly. This definition was adopted by the Fifth International Conference on Properties of Steam (London, July 1956).[18]

The two definitions most common in older literature appear to be the 15 °C calorie and the thermochemical calorie. Until 1948, the latter was defined as 4.1833 international joules; the current standard of 4.184 J was chosen to have the new thermochemical calorie represent the same quantity of energy as before.^[19]

Usage[edit]

Nutrition[edit]

In a nutritional context, the «large» unit is used almost exclusively. It is generally written «calorie» with lowercase «c» and symbol «cal», even in government publications,^[6][7] although the capitalized form «Calorie» (with symbol «Cal») or the name «kilocalorie» (with symbol «kcal») are also used, and may be mandated by law. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.^[23][24]

In the United States, most nutritionists prefer the unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.^[25]

On nutrition facts labels in the European Union, energy is expressed in both kilojoules and kilocalories.^[26] In the United States and Canada, labels use «Calories», referring to the large unit.^[27] In China, only kilojoules are given.^[28]

Food energy[edit]

The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.^[29] Alcohol in food contains 7 kcal/g.^[30] The «large» unit is also used to express recommended nutritional intake or consumption, as in «calories per day».

Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake, different kinds of calorie-reduced diets have been shown to be generally effective.^[31]

Chemistry and physics[edit]

In other scientific contexts, the term «calorie» and the symbol «cal» almost always refers to the small unit; the «large» unit being generally called «kilocalorie» with symbol «kcal». It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.^[32] It is also occasionally used to specify other energy quantities that relate to reaction energy, such as enthalpy of formation and the size of activation barriers.^[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).

The lingering use in chemistry is largely due to the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water.

See also[edit]

References[edit]

(Redirected from Callory)

The calorie is a unit of energy that originated from the obsolete caloric theory of heat.^[1][2] For historical reasons, two main definitions of «calorie» are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of one kilogram of water by one degree Celsius (or one kelvin).^[1][3] The small calorie or gram calorie was defined as the amount of heat needed to cause the same increase in one gram of water.^[3][4][5][1] Thus, 1 large calorie is equal to 1000 small calories.

In nutrition and food science, the term calorie and the symbol cal almost always refers to the large unit. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake,^[6][7] metabolic rates, etc. Some authors recommend the spelling Calorie and the symbol Cal (both with a capital C) to avoid confusion;^[8] however, this convention is often ignored.^[6][7][8]

In physics and chemistry the word calorie and its symbol usually refer to the small unit; the large one being called kilocalorie. However, this unit is not officially part of the metric system (SI), and is regarded as obsolete,^[2] having been replaced in many uses by the SI unit of energy, the joule (J).^[9]

The precise equivalence between calories and joules has varied over the years, but in thermochemistry and nutrition it is now generally assumed that one (small) calorie (thermochemical calorie) is equal to exactly 4.184 J, and therefore one kilocalorie (one large calorie) is 4184 J, or 4.184 kJ.^[10][11]

History[edit]

The term «calorie» was first introduced by Nicolas Clément, as a unit of heat energy, in lectures on experimental calorimetry during the years 1819–1824.^[12] This was the «large» calorie.^[2][13][14] The term (written with lowercase «c») entered French and English dictionaries between 1841 and 1867. It comes from Latin calor ‘heat’.

The same term was used for the «small» unit by Pierre Antoine Favre (Chemist) and Johann T. Silbermann (Physicist) in 1852. This unit was used by U.S. physician Joseph Howard Raymond, in his classic 1894 textbook A Manual of Human Physiology.^[15] He proposed calling the «large» unit «kilocalorie», but the term didn’t catch on until some years later.

In 1879, Marcellin Berthelot distinguished between gram-calorie and kilogram-calorie, and proposed using «Calorie», with capital «C», for the large unit.^[2] This usage was adopted by Wilbur Olin Atwater, a professor at Wesleyan University, in 1887, in an influential article on the energy content of food.^[2][13]

The small calorie (cal) was recognized as a unit of the CGS system in 1896,^[2][14] alongside the already-existing CGS unit of energy, the erg (first suggested by Clausius in 1864, under the name ergon, and officially adopted in 1882).

Already in 1928 there were serious complaints about the possible confusion arising from the two main definitions of the calorie and whether the notion of using the capital letter to distinguish them was sound.^[16]

The joule was the officially adopted SI unit of energy at the ninth General Conference on Weights and Measures in 1948.^[17][9] The calorie was mentioned in the 7th edition of the SI brochure as an example of a non-SI unit.^[10]

According to Wiktionary the alternate spelling calory is dated.

Definitions[edit]

The «small» calorie is broadly defined as the amount of energy needed to increase the temperature of 1 gram of water by 1 °C (or 1 K, which is the same increment, a gradation of one percent of the interval between the melting point and the boiling point of water).^[4][5] The amount depends on the atmospheric pressure and the starting temperature, and different choices of these parameters have resulted in several different precise definitions of the unit.

Name	Symbol	Conversions	Definition and notes
Thermochemical calorie	calth	≡ 4.184 J ≈ 0.003964 BTU ≈ 1.162×10−6 kW⋅h ≈ 2.611×1019 eV	The amount of energy equal to exactly 4.184 J (joules) and 1 kJ ≈ 0.239 kcal.[18][19][20][11][a]
4 °C calorie	cal4	≈ 4.204 J ≈ 0.003985 BTU ≈ 1.168×10−6 kW⋅h ≈ 2.624×1019 eV	The amount of energy required to warm one gram of air-free water from 3.5 to 4.5 °C at standard atmospheric pressure.[b]
15 °C calorie	cal15	≈ 4.1855 J ≈ 0.0039671 BTU ≈ 1.1626×10−6 kW⋅h ≈ 2.6124×1019 eV	The amount of energy required to warm one gram of air-free water from 14.5 to 15.5 °C at standard atmospheric pressure.[b] Experimental values of this calorie ranged from 4.1852 to 4.1858 J. The CIPM in 1950 published a mean experimental value of 4.1855 J, noting an uncertainty of 0.0005 J.[18]
20 °C calorie	cal20	≈ 4.182 J ≈ 0.003964 BTU ≈ 1.162×10−6 kW⋅h ≈ 2.610×1019 eV	The amount of energy required to warm one gram of air-free water from 19.5 to 20.5 °C at standard atmospheric pressure.[b]
Mean calorie	calmean	≈ 4.190 J ≈ 0.003971 BTU ≈ 1.164×10−6 kW⋅h ≈ 2.615×1019 eV	Defined as 1⁄100 of the amount of energy required to warm one gram of air-free water from 0 to 100 °C at standard atmospheric pressure.[b]
International Steam Table calorie (1929)		≈ 4.1868 J ≈ 0.0039683 BTU ≈ 1.1630×10−6 kW⋅h ≈ 2.6132×1019 eV	Defined as 1⁄860 «international» watt hours = 180⁄43 «international» joules exactly.[c]
International Steam Table calorie (1956)	calIT	≡ 4.1868 J ≈ 0.0039683 BTU = 1.1630×10−6 kW⋅h ≈ 2.6132×1019 eV	Defined as 1.163 mW⋅h = 4.1868 J exactly. This definition was adopted by the Fifth International Conference on Properties of Steam (London, July 1956).[18]

The two definitions most common in older literature appear to be the 15 °C calorie and the thermochemical calorie. Until 1948, the latter was defined as 4.1833 international joules; the current standard of 4.184 J was chosen to have the new thermochemical calorie represent the same quantity of energy as before.^[19]

Usage[edit]

Nutrition[edit]

In a nutritional context, the «large» unit is used almost exclusively. It is generally written «calorie» with lowercase «c» and symbol «cal», even in government publications,^[6][7] although the capitalized form «Calorie» (with symbol «Cal») or the name «kilocalorie» (with symbol «kcal») are also used, and may be mandated by law. The SI unit of energy kilojoule (kJ) may be used instead, in legal or scientific contexts.^[23][24]

In the United States, most nutritionists prefer the unit kilocalorie to the unit kilojoules, whereas most physiologists prefer to use kilojoules. In the majority of other countries, nutritionists prefer the kilojoule to the kilocalorie.^[25]

On nutrition facts labels in the European Union, energy is expressed in both kilojoules and kilocalories.^[26] In the United States and Canada, labels use «Calories», referring to the large unit.^[27] In China, only kilojoules are given.^[28]

Food energy[edit]

The unit is most commonly used to express food energy, namely the specific energy (energy per mass) of metabolizing different types of food. For example, fat (lipids) contains 9 kilocalories per gram (kcal/g), while carbohydrates (sugar and starch) and protein contain approximately 4 kcal/g.^[29] Alcohol in food contains 7 kcal/g.^[30] The «large» unit is also used to express recommended nutritional intake or consumption, as in «calories per day».

Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on reducing caloric intake, different kinds of calorie-reduced diets have been shown to be generally effective.^[31]

Chemistry and physics[edit]

In other scientific contexts, the term «calorie» and the symbol «cal» almost always refers to the small unit; the «large» unit being generally called «kilocalorie» with symbol «kcal». It is mostly used to express the amount of energy released in a chemical reaction or phase change, typically per mole of substance, as in kilocalories per mole.^[32] It is also occasionally used to specify other energy quantities that relate to reaction energy, such as enthalpy of formation and the size of activation barriers.^[33] However, it is increasingly being superseded by the SI unit, the joule (J); and metric multiples thereof, such as the kilojoule (kJ).

The lingering use in chemistry is largely due to the fact that the energy released by a reaction in aqueous solution, expressed in kilocalories per mole of reagent, is numerically close to the concentration of the reagent, in moles per liter, multiplied by the change in the temperature of the solution, in kelvin or degrees Celsius. However, this estimate assumes that the volumetric heat capacity of the solution is 1 kcal/L/K, which is not exact even for pure water.

See also[edit]

References[edit]