I found this looking for ways to help convert a recipe on the Shopping and Cooking forum:
Resource: Bulk Density Chart at PowerAndBulk.com
Remember "a pint a pound the world around"? Well, that's for water
. Water is 1 pound per pint, and 1 gram per cubic centimer (cm<sup>3</sup> or cc or milliliter or ml -- all the same measurement). So for granulated sugar, .70g/cc, you'd want to use 1.43 pints per when the recipe calls for a pound, or fluid ounces for ounces of weight, or, milliliters when grams are called for. Use the g/cc measurement, and divide it into 1 (in this case 1/.70) to get the volume.
Some shortcuts: 15ml is a tablespoon, 5ml a teaspoon, a fluid ounce is 28ml but 30 is usually close enough.
For flour for baking, weight is always preferred over volumetric measures because flour can vary greatly in density depending on the humidity, whether it's been sifted, packed into the measuring cup, etc.