From the article;
>>’The only thing I can compare to this is that we once had a problem with rhubarb.
‘Rhubarb sticks are quite long and hang off the end of the scale so they were actually underweighing. Now we break them in two before putting them on the scales.’<<
How does the “underweighing” happen? Can someone who works with scales explain this to me?
If part of the rhubarb rests on the counter, then the weight is too light, otherwise, you get the correct result if the scales are lubricated properly. Lubrication is a factor because if the weight is too far off center, some scale designs allow a sticky scale to bind and indicate too low.