Why make it a card then? If it's meant to be stored as a document then it should be the size of an envelope, or a standard A4 sheet.
I keep mine attached to the envelope sized paper it came on. But it shouldn't be a card shape, that encourages people to carry it. My grandpa always carried his.
It's a size of paper with an aspect ratio of 1:√2, and the short edge that is 21cm long. The long edge will then be 21√2 = 29.7cm.
The aspect ratio has the interesting property that it can be halved and doubled while remaining constant.
ISO 7304-2:2008 defines a standard for cooking spaghetti. Subsection 3.9 "Completeness" closely resembles "al denté" but isn't true al denté; as 3.9 states "no white core visible" when a noodle is inspected crosswise with a razor blade. Al denté phase is sensed via the teeth for texture differential of the inner and outer part of a spaghetti. No agreement has been reached by international consortium of Italian food preparers and dentists as to which tooth is to be used. Thus, the standard must be reviewed every 5 years by sensory analysis.
Why make it a card then? If it's meant to be stored as a document then it should be the size of an envelope, or a standard A4 sheet.
I keep mine attached to the envelope sized paper it came on. But it shouldn't be a card shape, that encourages people to carry it. My grandpa always carried his.
Don't mention A4 paper, it scares the Americans. If any of them could read, they would be very afraid right now.
Hey now, I can read...but, what's this A4 paper you speak of?
It's a size of paper with an aspect ratio of 1:√2, and the short edge that is 21cm long. The long edge will then be 21√2 = 29.7cm. The aspect ratio has the interesting property that it can be halved and doubled while remaining constant.
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ISO 7304-2:2008 defines a standard for cooking spaghetti. Subsection 3.9 "Completeness" closely resembles "al denté" but isn't true al denté; as 3.9 states "no white core visible" when a noodle is inspected crosswise with a razor blade. Al denté phase is sensed via the teeth for texture differential of the inner and outer part of a spaghetti. No agreement has been reached by international consortium of Italian food preparers and dentists as to which tooth is to be used. Thus, the standard must be reviewed every 5 years by sensory analysis.