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.
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.
|Pea field pea||4th||6th||10||12|
- Degree Baumé = 0.55 x degree Brix
- ICUMSA (International Commission for Uniform Methods of Sugar Analysis)
- PH List & L. Hörhammer: General part. Active ingredient groups I , Springer-Verlag, Berlin / Heidelberg 1967, p. 41