Convert réaumur to fahrenheit in seconds.
(1 °Ré x 2.25) + 32 = 34.25 °F
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Ever stumbled upon a vintage recipe calling for temperatures in Réaumur and felt your kitchen confidence waver? Or maybe you’re deciphering historical science texts where Fahrenheit and Réaumur duke it out for dominance? You’re not alone. While most of us are cozy with Celsius and Fahrenheit, Réaumur lingers like a ghost of thermometry past—still relevant in pockets of Europe’s dairy farms but otherwise a curious relic. Let’s demystify this conversion together.
Unit definitions
What is a réaumur (°ré)?
- Description: A temperature scale from 18th-century France, primarily used in Europe before Celsius took over.
- Symbol: °Ré
- Common uses: Historical scientific records, traditional cheese production in Switzerland and Italy.
- Definition: Sets water’s freezing point at 0°Ré and boiling point at 80°Ré under standard conditions.
What is a fahrenheit (°f)?
- Description: A scale developed for everyday use, dominant in the US and a few Caribbean nations.
- Symbol: °F
- Common uses: Weather forecasts, cooking, and medical settings in the US.
- Definition: Water freezes at 32°F and boils at 212°F, with 180 degrees between the two.
Conversion formula
To convert Réaumur to Fahrenheit:
°F = (°Ré × 2.25) + 32
Why 2.25? Since 80°Ré equals 176°F (from freezing to boiling), each Réaumur degree spans 2.25 Fahrenheit degrees (176 ÷ 80 = 2.25).
Example calculations
- Converting 10°Ré to Fahrenheit:
(10 × 2.25) + 32 = 22.5 + 32 = 54.5°F
Perfect for aging Comté cheese! - Converting 40°Ré to Fahrenheit:
(40 × 2.25) + 32 = 90 + 32 = 122°F
Think a hot summer day in Rome—if they still used Réaumur.
Conversion tables
Réaumur to fahrenheit
| Réaumur (°Ré) | Fahrenheit (°F) |
|---|---|
| 0 | 32.0 |
| 5 | 43.25 |
| 10 | 54.5 |
| 15 | 65.75 |
| 20 | 77.0 |
| 25 | 88.25 |
| 30 | 99.5 |
| 35 | 110.75 |
| 40 | 122.0 |
| 45 | 133.25 |
Fahrenheit to réaumur
| Fahrenheit (°F) | Réaumur (°Ré) |
|---|---|
| 32 | 0.0 |
| 50 | 8.0 |
| 68 | 16.0 |
| 86 | 24.0 |
| 104 | 32.0 |
| 122 | 40.0 |
| 140 | 48.0 |
| 158 | 56.0 |
| 176 | 64.0 |
| 194 | 72.0 |
Historical background
The Réaumur scale was the brainchild of French scientist René Antoine Ferchault de Réaumur in 1730. Designed for industrial use—think metallurgy and alcohol production—it thrived in Europe until the Celsius scale’s simplicity won hearts post-French Revolution. Fahrenheit, meanwhile, emerged in 1724 from Dutch-Polish inventor Daniel Gabriel Fahrenheit. His goal? A scale where 0°F marked the coldest brine solution could get, and 100°F approximated human body temperature (he was off by 1.6°F, but who’s counting?).
Funny enough, Réaumur’s durability in cheese-making isn’t random. Swiss alpine dairies clung to it because the 0–80°Ré range neatly matched milk’s fermentation process. Try telling that to a modern sous-chef!
Interesting facts
- Cheese’s Best Friend: Parmigiano-Reggiano producers still monitor milk at 36°Ré (113°F) during curdling.
- A Fahrenheit Fluke: The US’s refusal to adopt Celsius? Blame 1970s metrication pushback and… road signs. Retooling millions would’ve cost a fortune.
- Thermometer Wars: Réaumur and Fahrenheit scales competed fiercely in 18th-century science. Celsius eventually triumphed by aligning with decimal systems.
- Cold Enough for You?: Siberia’s Oymyakon once hit -96.2°F (-71.2°C or -56.6°Ré)—colder than dry ice!
- Literary Temps: Jules Verne’s 20,000 Leagues Under the Sea references Réaumur, a nod to its scientific prestige in the 1870s.
FAQ
Most countries adopted Celsius as teh standard scale post-19th century, though Réaumur remains niche in food production.
Both scales set water’s freezing point at 0°, but Réaumur’s boiling point is 80°Ré vs. 100°C.
Rarely outside specific European cheese recipes. Switzerland and Italy use it for traditional dairy processes.
Fahrenheit’s original reference points were based on brine solutions, later adjusted for human-centric ranges.
Yes. Subtract 32 from °F, divide by 2.25. Example: 77°F becomes (77-32)/2.25 = 20°Ré.