Hello John

You surprise me - I won't argue, but I've never before seen degrees 
used with Brix measures, only percentages. I've been using a 
refractometer for about 25 years, I've seen a lot of different 
documents on refractometers and Brix measures, and this was the first 
time I've seen degrees used. The visual scale in my refractometer and 
in others I've used is marked in percentages, not degrees. The 
manufacturers and suppliers I know of use percentages, not degrees:

http://www.coleparmer.com/catalog/product_list.asp?cls=5119&par=5116,5 
118&cat=14&sch=318&sku=&sel=
Cole-Parmer: Product List

http://www.atago.net/product/hand/hand1.html#1
Atago Co., Ltd.

We use Brix measures as an indicator of crop quality, but the 
references I have on ethanol production also use percentages, though 
Mike Nixon's The Compleat Distiller comes close:

"There are many possible scales for measuring the density (and hence, 
the sugar content) of a solution.  The most common include:  Specific 
Gravity and degrees Plato, Brix or Ballings. The specific gravity of 
a solution is the ratio of its density to that of pure water.  A 
specific gravity of 1.050, for example is 5 % denser than pure water. 
The Plato, Brix and Ballings scales all relate the density of the 
solution to the % sucrose by weight."

But I'll take your work for it John.

Best

Keith


>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


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