Constant volume thermometers do not provide a way to avoid the problem of anomalous behaviour like that of water at approximately 4 °C. Radiometric thermometry Planck's law very accurately quantitatively describes the power spectral density of electromagnetic radiation, inside a rigid walled cavity in a body made of material that is completely opaque and poorly reflective, when it has reached thermodynamic equilibrium, as a function of absolute thermodynamic temperature alone. A small enough hole in the wall of the cavity emits near enough blackbody radiation of which the spectral radiance can be precisely measured. The walls of the cavity, provided they are completely opaque and poorly reflective, can be of any material indifferently. This provides a well-reproducible absolute thermometer over a very wide range of temperatures, able to measure the absolute temperature of a body inside the cavity. Primary and secondary thermometers A thermometer is called primary or secondary based on how the raw physical quantity it measures is mapped to a temperature. As summarized by Kauppinen et al., "For primary thermometers the measured property of matter is known so well that temperature can be calculated without any unknown quantities. Examples of these are thermometers based on the equation of state of a gas, on the velocity of sound in a gas, on the thermal noise voltage or current of an electrical resistor, and on the angular anisotropy of gamma ray emission of certain radioactive nuclei in a magnetic field." In contrast, "Secondary thermometers are most widely used because of their convenience. Also, they are often much more sensitive than primary ones. For secondary thermometers knowledge of the measured property is not sufficient to allow direct calculation of temperature. They have to be calibrated against a primary thermometer at least at one temperature or at a number of fixed temperatures. Such fixed points, for example, triple points and superconducting transitions, occur reproducibly at the same temperature." Calibration 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