Degree Brix
Degree Brix (also ° Brix , ° Bx , Brix , % Brix ; after the Prussian engineer Adolf Ferdinand Wenceslaus Brix , who developed it in 1870) or Degree Brix-Fischer is a unit of measurement of the relative density of liquids .
It is mainly used in the fruit industry , in English-speaking countries also for determining the must weight for wine production - i.e. for fruit juices , beverages and general sugar . Since these mainly contain various sugars in addition to water (especially glucose , fructose , sucrose ), the density is also approximately the sugar content .
In the past, the Fischer oil balance was also used to measure the density of edible oils, named after the German mechanic Carl Fischer , which has the same graduation as the Brix hydrometer.
determination
![](https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Ar%C3%A4ometer_%28Spindel%29_im_Standzylinder_c1920_Zucker-Museum.jpg/170px-Ar%C3%A4ometer_%28Spindel%29_im_Standzylinder_c1920_Zucker-Museum.jpg)
In order to determine the beet sugar ( dry matter ) content of a sample solution, the solution is poured into the cylinder until the hydrometer just no longer touches the ground (ie “floats”). The immersion depth of the spindle then shows the dry matter content in degrees Brix on the scale : the lower the sugar content and thus the density of the solution, the further the spindle is immersed.
An indication in degrees Brix means: The density of the measured liquid corresponds to the density of a solution of sucrose in water that contains as many grams of sucrose per 100 g of solution as the degree states:
For example, has a liquid
- one degree Brix if it has the same density as a solution of 1 g of sucrose in 100 g of sucrose / water solution (1 g of sucrose to 99 g of water)
- ten degrees Brix if its density is that of a solution of 10 g of sucrose in 100 g of sucrose-water solution (10 g of sucrose to 90 g of water, corresponds to a ten percent solution).
In this case, sucrose solution is only the comparison substance; the liquid examined does not have to contain sucrose.
Examples
The following table shows the Brix values of some types of fruit and vegetables . High Brix values indicate a sweeter taste and better shelf life and thus provide information about the quality.
low | normal | high | extremely high | |
---|---|---|---|---|
fruit | ||||
strawberry | 8th | 12 | 16 | 18th |
Aronia | 10 | 12 | 16 | 18th |
Apple | 6th | 10 | 14th | 18th |
Blueberry | 4th | 8th | 16 | 22nd |
blackberry | 6th | 8th | 12 | 14th |
Cantaloupe melon | 8th | 12 | 14th | 18th |
Honeydew melon | 8th | 10 | 14th | 16 |
Watermelon | 8th | 12 | 16 | 18th |
Grape | 8th | 12 | 18th | 22nd |
raspberry | 6th | 8th | 12 | 14th |
cherry | 6th | 8th | 14th | 16 |
pear | 6th | 10 | 14th | 16 |
orange | 6th | 10 | 16 | 20th |
vegetables | ||||
potato | 3 | 5 | 7th | 10 |
endive | 4th | 6th | 10 | 12 |
asparagus | 4th | 6th | 8th | 10 |
Bean | 4th | 8th | 10 | 12 |
Broccoli | 6th | 8th | 10 | 12 |
Pea field pea | 4th | 6th | 10 | 12 |
Pea | 8th | 10 | 12 | 14th |
cauliflower | 4th | 6th | 8th | 10 |
Cabbage | 6th | 10 | 12 | 14th |
Turnip | 4th | 6th | 8th | 10 |
Kohlrabi | 6th | 8th | 10 | 12 |
Red beet | 6th | 8th | 12 | 14th |
Corn | 6th | 10 | 18th | 24 |
Sweet corn | 6th | 10 | 18th | 24 |
paprika | 4th | 6th | 8th | 12 |
Chilli pepper | 4th | 6th | 8th | 10 |
parsley | 4th | 6th | 8th | 10 |
celery | 4th | 6th | 10 | 12 |
salad | 4th | 6th | 8th | 10 |
tomato | 4th | 6th | 10 | 14th |
onion | 4th | 6th | 10 | 12 |
carrot | 4th | 8th | 14th | 18th |
See also
- Degree Baumé = 0.55 x degree Brix
Web links
- ICUMSA (International Commission for Uniform Methods of Sugar Analysis)
swell
- PH List & L. Hörhammer: General part. Active ingredient groups I , Springer-Verlag, Berlin / Heidelberg 1967, p. 41
Individual evidence
- ↑ G. Th. Gerlach: About the graduation of the common oil scales. In: Polytechnisches Journal . 196, 1870, pp. 251-257.