Saccharimeter, Brix Hydrometer
The saccharimeter measures the percentage of sugar content
in a liquid.
The most common types of saccharimeter are according to:
Brix %, Mas % at 20 C / 68 F or previously acc. to weight - gew.%
Breweries used to measure in Balling.
A weight % or gew.% scale is based on 1 kilogram out of 100. In case of a measurement of 50 Wt.%, 5o kilograms are pure sugar and the rest is water. In Brix or Mas it
is the same and even in Balling in case of 20 C / 68 F !
Nearly every country has its own saccharimeter or a special type
of it !
Combined saccharimeter with encorporated thermometer are very usefull
and give a more correct reading. The reason is:
1. The thermometer has the same scale error as the saccharimeter .
2. The thermometer floats very deep and
in the central of the liquid.
3. During reading the saccharimeter,
the liquid in the bulb and in the capillary
has time to rise to the temperature the test liquid has.
How to use: For using a saccharimeter you require a test
jar to make an exact and easy reading! Before and after use clean
the saccharimeter and test jar with warm water and dry before
use. The saccharimeter should also be wiped dry with a linen
cloth. After cleaning, the saccharimeter should be held only
from the thin part above the paper scale. The clean liquid is first
poured into the test jar, leaving at least 2” / 5 cm from the rim
free. Close the test jar with a clean plastic foil and with
the palm of the hand, shake 10 times! Be careful
if acid or lye is in your testing liquid ! The
saccharimeter is now dipped slowly into the liquid until it floats
freely. The saccharimeter has to be free of bubbles! Do not let
the saccharimeter fall into the test jar! The reading is taken
at eye level at the spot where the thin part or stem intersects
the liquid, i.e. at the level of the liquid surface. Record the
temperature of the liquid. Take care of the temperature of room,
liquid and instrument is the same. Store test jar, liquid,
instrument about 4 hours in the same room you test!
4.Optimeter ( optical saccharimeter
5.Opti - Digimeter (digital