A couple days ago, I was in the grocery store shopping for orange juice. There are a lot more types of orange juice than I can even remember: "light" orange juice, calcium enriched, and a range of orange juices with differing amounts of pulp.
It was the pulp that threw me. They describe the amount of pulp in orange juice in purely qualitative terms: PULP, SOME PULP, and NO PULP.
This is totally inadequate.
I propose a quantitative measurement for the pulpiness of orange juice (or any other juices with pulp). I think an appropriate unit is the number of milliliters of pulp within a 1 liter of juice. To simplify things, we can call them "Hill Units."