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Brix
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, and is commonly used to measure dissolved sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass. If the solution contains dissolved solids other than pure sucrose, then the °Bx only approximates the dissolved solid content. For example, when one adds equal amounts of salt and sugar to equal amounts of water, the degrees of refraction (BRIX) of the salt solution rises faster than the sugar solution. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, fresh produce, maple syrup and honey industries. Comparable scales for indicating sucrose content are: the Plato scale (°P), which is widely used by the brewing industry; the Oechsle scale used in German and Swiss wine making industries, amongst others; and the Balling scale, which is the oldest of the three systems ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adolf Ferdinand Wenceslaus Brix
Adolf Ferdinand Wenceslaus Brix (20 February 1798 – 14 February 1870) was a German mathematician and engineer. , :s:de:ADB:Brix, Adolf Ferdinand Wenceslaus, corresponding Wikisource text The unit for specific gravity of liquids, degree Brix (°Bx), is named after him. Brix made a career as a civil servant in professions related to civil engineering, measurements and manufacture (1827 ''Bauconducteur'', 1834 ''Fabriken-Commisionsrath'', 1853 ''geheimer Regierungsrath'') and retired in 1866 (when he was promoted to ''geheimer Oberregierungsrath''). He was director of the Royal Prussian Commission for Measurements, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. Suga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plato Scale
When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer. Colour "Degrees Lovibond" or "°L" scale is a measure of the colour of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L. The Standard Reference Method or SRM is a system modern brewers use to measure colour intensity, roughly darkness, of a beer or wort. The method i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Virtually all of the world's maple syrup is produced in Canada and the United States. The Canadian province of Quebec is the largest producer, responsible for 70 percent of the world's output; Canadian exports of maple syrup in 2016 were Canadian dollar, C$487 million (about United States dollar, US$360 million), with Quebec accounting for some 9 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apparent Specific Gravity
Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water at its densest (at ); for gases, the reference is air at room temperature (). The term "relative density" (often abbreviated r.d. or RD) is often preferred in scientific usage, whereas the term "specific gravity" is deprecated. If a substance's relative density is less than 1 then it is less dense than the reference; if greater than 1 then it is denser than the reference. If the relative density is exactly 1 then the densities are equal; that is, equal volumes of the two substances have the same mass. If the reference material is water, then a substance with a relative density (or specific gravity) less than 1 will float in water. For example, an ice cube, with a relative density of about 0.91, will float. A substance with a relative density greater t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refractometer
A refractometer is a laboratory or field device for the measurement of an Refractive index, index of refraction (refractometry). The index of refraction is calculated from the observed refraction angle using Snell's law. For mixtures, the index of refraction then allows to determine the concentration using mixing rules such as the Gladstone–Dale relation and Clausius–Mossotti_relation#Lorentz–Lorenz_equation, Lorentz–Lorenz equation. Refractometry Standard refractometers measure the extent of light refraction (as part of a refractive index) of transparent substances in either a liquid or solid-state; this is then used in order to identify a liquid sample, analyze the sample's purity, and determine the amount or concentration of dissolved substances within the sample. As light passes through the liquid from the air it will slow down and create a ‘bending’ illusion, the severity of the ‘bend’ will depend on the amount of substance dissolved in the liquid. For exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refractive Index
In optics, the refractive index (or refraction index) of an optical medium is a dimensionless number that gives the indication of the light bending ability of that medium. The refractive index determines how much the path of light is bent, or refracted, when entering a material. This is described by Snell's law of refraction, , where ''θ''1 and ''θ''2 are the angle of incidence and angle of refraction, respectively, of a ray crossing the interface between two media with refractive indices ''n''1 and ''n''2. The refractive indices also determine the amount of light that is reflected when reaching the interface, as well as the critical angle for total internal reflection, their intensity ( Fresnel's equations) and Brewster's angle. The refractive index can be seen as the factor by which the speed and the wavelength of the radiation are reduced with respect to their vacuum values: the speed of light in a medium is , and similarly the wavelength in that medium is , where '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
International Commission For Uniform Methods Of Sugar Analysis
The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) is an international standards body A standards organization, standards body, standards developing organization (SDO), or standards setting organization (SSO) is an organization whose primary function is developing, coordinating, promulgating, revising, amending, reissuing, interpr ..., founded in 1897, that publishes detailed laboratory procedures for the analysis of sugar. The ICUMSA Methods Book contains detailed instructions for analyzing raw, Sugarcane, cane, white, Sugar beet, beet, molasses, plantation white and specialty sugars. Among these are methods for determination of dry solids content by polarimetry, densimetry and refractometry, color (Molar absorptivity, extinction coefficient at 420 nm), reducing sugars, and the presence of metals such as arsenic and copper. The Methods Book also contains polynomials and tables (derived from the polynomials) which relate the refractive index of soluti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pycnometer
Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water at its densest (at ); for gases, the reference is air at room temperature (). The term "relative density" (often abbreviated r.d. or RD) is often preferred in scientific usage, whereas the term "specific gravity" is deprecated. If a substance's relative density is less than 1 then it is less dense than the reference; if greater than 1 then it is denser than the reference. If the relative density is exactly 1 then the densities are equal; that is, equal volumes of the two substances have the same mass. If the reference material is water, then a substance with a relative density (or specific gravity) less than 1 will float in water. For example, an ice cube, with a relative density of about 0.91, will float. A substance with a relative density greater t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrometer
A hydrometer or lactometer is an instrument used for measuring density or relative density of liquids based on the concept of buoyancy. They are typically calibrated and graduated with one or more scales such as specific gravity. A hydrometer usually consists of a sealed hollow glass tube with a wider bottom portion for buoyancy, a ballast such as lead or mercury for stability, and a narrow stem with graduations for measuring. The liquid to test is poured into a tall container, often a graduated cylinder, and the hydrometer is gently lowered into the liquid until it floats freely. The point at which the surface of the liquid touches the stem of the hydrometer correlates to relative density. Hydrometers can contain any number of scales along the stem corresponding to properties correlating to the density. Hydrometers are calibrated for different uses, such as a lactometer for measuring the density (creaminess) of milk, a saccharometer for measuring the density of sugar in a liqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oechsle Scale
The Oechsle scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (°Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg (the mass of 1 litre of water). For example, must with a specific mass of 1084 grams per litre has 84 °Oe. Overview The mass difference between equivalent volumes of must and water is almost entirely due to the dissolved sugar in the must. Since the alcohol in wine is produced by fermentation of the sugar, the Oechsle scale is used to predict the maximal possible alcohol content of the finished wine. This measure is commonly used to select when to harvest grapes. In the vineyard, the must density is usually measured by using a refractometer by c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannins
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of tann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
