Keith Addison wrote: > Also, I really don't know what to make of your sales brochure, which > claims such high levels of expertise yet talks of "20 deg. Brix" and > "32-35 deg. Brix" and so on. Brix levels are percentages, not degrees.
I have nothing to contribute on the thread as a whole, but I just wanted to point out that degrees Brix *is* the correct terminology, at least in food science and in wine making. Keith, you are still correct in that degrees Brix is simply a measure of the percent sugar. Nonetheless, the somewhat archaic nomenclature remains, with degrees Brix being the proper usage. Cheers John Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Biofuels list archives: http://archive.nnytech.net/index.php?list=biofuel Please do NOT send Unsubscribe messages to the list address. To unsubscribe, send an email to: [EMAIL PROTECTED] Yahoo! Groups Links To visit your group on the web, go to: http://groups.yahoo.com/group/biofuel/ To unsubscribe from this group, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
