Editing Thermometer (section)

==Calibration==
[[File:Maximum thermometer close up 2.JPG|thumb|[[Mercury-in-glass thermometer]]]]
Thermometers can be calibrated either by comparing them with other calibrated thermometers or by checking them against known fixed points on the temperature scale. The best known of these fixed points are the melting and boiling points of pure water. (Note that the boiling point of water varies with pressure, so this must be controlled.)

The traditional way of putting a scale on a liquid-in-glass or liquid-in-metal thermometer was in three stages:
#Immerse the sensing portion in a stirred mixture of pure ice and water at atmospheric pressure and mark the point indicated when it had come to thermal equilibrium.
#Immerse the sensing portion in a steam bath at [[Standard temperature and pressure|standard atmospheric pressure]] and again mark the point indicated.
#Divide the distance between these marks into equal portions according to the temperature scale being used.

Other fixed points used in the past are the body temperature (of a healthy adult male) which was originally used by Fahrenheit as his upper fixed point ({{convert|96|F|sigfig=3}} to be a number divisible by 12) and the lowest temperature given by a mixture of salt and ice, which was originally the definition of {{convert|0|F|sigfig=3}}.<ref name=Benedict5>R.P. Benedict (1984) ''Fundamentals of Temperature, Pressure, and Flow Measurements'', 3rd ed, {{ISBN|0-471-89383-8}}, page 5</ref> (This is an example of a [[frigorific mixture]].) As body temperature varies, the Fahrenheit scale was later changed to use an upper fixed point of boiling water at {{convert|212|F}}.<ref>J. Lord (1994) ''Sizes'' {{ISBN|0-06-273228-5}} page 293</ref>

These have now been replaced by the defining points in the [[International Temperature Scale of 1990]], though in practice the melting point of water is more commonly used than its triple point, the latter being more difficult to manage and thus restricted to critical standard measurement. Nowadays manufacturers will often use a [[thermostat]] bath or solid block where the temperature is held constant relative to a calibrated thermometer. Other thermometers to be calibrated are put into the same bath or block and allowed to come to equilibrium, then the scale marked, or any deviation from the instrument scale recorded.<ref name=Benedict11>R.P. Benedict (1984) ''Fundamentals of Temperature, Pressure, and Flow Measurements'', 3rd ed, {{ISBN|0-471-89383-8}}, chapter 11 "Calibration of Temperature Sensors"</ref> For many modern devices calibration will be stating some value to be used in processing an electronic signal to convert it to a temperature.