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
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.