Brix

-


Degrees Brix (symbol °Bx) is the 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. The °Bx is traditionally used in the wine, sugar, carbonated beverage, fruit juice, maple syrup and honey industries.

Comparable scales for indicating sucrose content are the degree Plato (°P), which is widely used by the brewing industry, and the degree Balling, which is the oldest of the three systems and therefore mostly found in older textbooks, but also still in use in some parts of the world.

A sucrose solution with an apparent specific gravity (20°/20 °C) of 1.040 would be 9.99325 °Bx or 9.99359 °P while the representative sugar body, the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), which favors the use of mass fraction, would report the solution strength as 9.99249%. Because the differences between the systems are of little practical significance (the differences are less than the precision of most common instruments) and wide historical use of the Brix unit, modern instruments calculate mass fraction using ICUMSA official formulas but report the result as °Bx.

Credits wiki




Comments

Post a Comment

Popular posts from this blog

Online, inline, atline and bypass (analysers)

-
Image
Inline : For inline analysis, a sensor can be placed in a process vessel or stream of flowing material to conduct the analysis. Online : Analysers which are connected to a process, and conduct automatic sampling, can be called online (or on-line) analysers or sometimes inline (or in-line) analysers. This means that online and inline analyses permit continuous process control. Offline and atline analyses, on the other hand, are characterized by manual sampling followed by discontinuous sample preparation, measurement and evaluation. The material properties can change during the time between sampling and the availability of the results, so direct process control is not possible. A bypass line is recommended in terms of process control to prevent a shutdown or lost product. If you have to clean, calibrate or validate ypour analyser a lot, then a bypass is the best solution.
Read more

Thermal conductivity detector (TCD)

-
Image
The thermal conductivity detector (TCD), also known as a Katharometer, is a bulk property detector and a chemical specific detector commonly used in gas chromatography.[1] This detector senses changes in the thermal conductivity of the column effluent and compares it to a reference flow of carrier gas. Since most compounds have a thermal conductivity much less than that of the common carrier gases of helium or hydrogen, when an analyte elutes from the column the effluent thermal conductivity is reduced, and a detectable signal is produced. The TCD consists of an electrically heated filament in a temperature-controlled cell. Under normal conditions there is a stable heat flow from the filament to the detector body. When an analyte elutes and the thermal conductivity of the column effluent is reduced, the filament heats up and changes resistance. This resistance change is often sensed by a  Wheatstone bridge  circuit which produces a measurable voltage change. The column effluent
Read more

Pour point

-
Image
The pour point of a liquid is the temperature at which it becomes semi solid and loses its flow characteristics. In crude oil a high pour point is generally associated with a high paraffin content, typically found in crude deriving from a larger proportion of plant material. That type of crude oil is mainly derived from a kerogen Type III. credit wiki
Read more