The English word latent comes from Latin latēns, meaning lying hidden. The term latent heat was introduced into calorimetry around 1750 by Joseph Black —commissioned by producers of Scotch whisky in search of ideal quantities of fuel and water for their distilling process—to studying system changes, such as of volume and pressure, when the thermodynamic system was held at constant temperature in a thermal bath. Black would compare the change in temperature of two identical quantities of water, heated by identical means, one of which was, say, melted from ice, whereas the other was heated from merely cold liquid state. By comparing the resulting temperatures, he could conclude that, for instance, the temperature of the sample melted from ice was 140 °F lower than the other sample, thus melting the ice absorbed 140 "degrees of heat" that could not be measured by the thermometer, yet needed to be supplied, thus it was "latent" (hidden). Black also deduced that as much latent heat as was supplied into boiling the distillate (thus giving the quantity of fuel needed) also had to be absorbed to condense it again (thus giving the cooling water required).