Degree Baumé

Degree Baumé ( unit symbol ° Bé; after the French chemist Antoine Baumé ), also Baumé degree , is a largely outdated graduation of the hydrometer scale for determining the relative density of liquids via buoyancy . In the confectionery industry and in the manufacture of coated tablets with sugar coating the graduation in Baume is used to this day. It is also still common for water glasses .

When the Baume scale of the lower fixed point (0 ° Bé) by the immersion depth is a hydrometer in water and the upper by dipping in sulfuric acid monohydrate (66 ° Bé) defined, respectively, at a temperature of 15.6  ° C . The distance between the two fixed points is divided into 66 equal lengths on a paper scale in the handle of the hydrometer. When setting the scale, a 10% saline solution was used as the third fixed point, the density of which was set as 10 ° Bé.

In addition, there were also slightly different scales, each related to the relative density : ${\displaystyle d}$

rational Baumé

${\displaystyle d={\frac {144,3}{{144,3}-{\text{°Bé}}}}}$

Dutch Baumé

${\displaystyle d={\frac {144}{{144}-{\text{°Bé}}}}}$

American Baumé

for liquids lighter 1,000 g / ml

${\displaystyle d={\frac {140}{{130}+{\text{°Bé}}}}}$

for liquids heavier 1,000 g / ml

${\displaystyle d={\frac {145}{{145}-{\text{°Bé}}}}}$

See also

• density

• Degree Brix = degree Baumé / 0.55

Individual evidence

1. ^ ^{A b} Brockhaus ABC Chemie , VEB FA Brockhaus Verlag Leipzig 1965, p. 160.
2. ^ S. Ebel and HJ Roth (editors): Lexikon der Pharmazie , Georg Thieme Verlag, 1987, p. 83, ISBN 3-13-672201-9 .