Principles and practice of agricultural analysis. Volume 3 (of 3), Agricultural products

by Harvey Washington Wiley

The following table shows the specific gravities of solutions corresponding to baumé degrees from 1° to 75° consecutively[31]:

Degree baumé	Specific gravity	Degree baumé	Specific gravity	Degree baumé	Specific gravity	Degree baumé	Specific gravity
0	1.0000	19	1.1516	38	1.3574	57	1.6527
1	1.0069	20	1.1608	39	1.3703	58	1.6719
2	1.0140	21	1.1702	40	1.3834	59	1.6915
3	1.0212	22	1.1798	41	1.3968	60	1.7115
4	1.0285	23	1.1895	42	1.4104	61	1.7321
5	1.0358	24	1.1994	43	1.4244	62	1.7531
6	1.0433	25	1.2095	44	1.4386	63	1.7748
7	1.0509	26	1.2197	45	1.4530	64	1.7968
8	1.0586	27	1.2301	46	1.4678	65	1.8194
9	1.0665	28	1.2407	47	1.4829	66	1.8427
10	1.0744	29	1.2514	48	1.4983	67	1.8665
11	1.0825	30	1.2624	49	1.5140	68	1.8909
12	1.0906	31	1.2735	50	1.5301	69	1.9161
13	1.0989	32	1.2849	51	1.5465	70	1.9418
14	1.1074	33	1.2964	52	1.5632	71	1.9683
15	1.1159	34	1.3081	53	1.5802	72	1.9955
16	1.1246	35	1.3201	54	1.5978	73	2.0235
17	1.1335	36	1.3323	55	1.6157	74	2.0523
18	1.1424	37	1.3447	56	1.6340	75	2.0819

55. Correction for Temperature.—The baumé hydrometer should be used at the temperature for which it is graduated, usually 15°. In this country the mean temperature of our working rooms is above 15°. The liquid in the hydrometer flask should therefore be cooled to a trifle below 15°, or kept in a bath exactly at 15° while the observation is made. When this is not convenient, the observation may be made at any temperature, and the reading corrected as follows: When the temperature is above 15° multiply the difference between the observed temperature and fifteen, by 0.0471 and add the product to the observed reading of the baumé hydrometer; when the temperature on the other hand, is below fifteen, the corresponding product is subtracted.[32]

56. The Balling or Brix Hydrometer.—The object of the balling or brix instrument is to give in direct percentages the solid matter in solution. It is evident that for this purpose the instrument must be graduated for a particular kind of material, since ten per cent of sugar in solution, might have a very different specific gravity from a similar quantity of another body. Instruments of this kind graduated for pure sugar, find a large use in technical sugar analysis. To attain a greater accuracy and avoid an instrument with too long a stem, the brix hydrometers are made in sets. A convenient arrangement is to have a set of three graduated as follows; one from 0° to 30°, one from 25° to 50°, and one from 45° to 85°. When the percentage of solid matter dissolved is over seventy the readings of the scale are not very reliable.

57. Correction for Temperature.—The brix as the baumé scale is graduated at a fixed temperature. This temperature is usually 17°.5. The following table shows the corrections to be applied to the scale reading when made at any other temperature:[33]

Per Cent of Sugar in Solution.

	0.	5.	10.	15.	20.	25.	30.	35.	40.	50.	60.	70.	75.
Temp.	To be subtracted from the degree read.
0°	0.17	0.30	0.41	0.52	0.62	0.72	0.82	0.92	0.98	1.11	1.22	1.25	1.29
5°	0.23	0.30	0.37	0.44	0.52	0.59	0.65	0.72	0.75	0.80	0.88	0.91	0.94
10°	0.20	0.26	0.29	0.33	0.36	0.39	0.42	0.45	0.48	0.50	0.54	0.58	0.61
11°	0.18	0.23	0.26	0.28	0.31	0.34	0.36	0.39	0.41	0.43	0.47	0.50	0.53
12°	0.16	0.20	0.22	0.24	0.26	0.29	0.31	0.33	0.34	0.36	0.40	0.42	0.46
13°	0.14	0.18	0.19	0.21	0.22	0.24	0.26	0.27	0.28	0.29	0.33	0.35	0.39
14°	0.12	0.15	0.16	0.17	0.18	0.19	0.21	0.22	0.22	0.23	0.26	0.28	0.32
15°	0.09	0.11	0.12	0.14	0.14	0.15	0.16	0.16	0.17	0.17	0.19	0.21	0.25
16°	0.06	0.07	0.08	0.09	0.10	0.10	0.11	0.12	0.12	0.12	0.14	0.16	0.18
17°	0.02	0.02	0.03	0.03	0.03	0.04	0.04	0.04	0.04	0.04	0.05	0.05	0.06
	To be added to the degree read.
18°	0.02	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.03	0.02
19°	0.06	0.08	0.08	0.09	0.09	0.10	0.10	0.10	0.10	0.10	0.10	0.08	0.06
20°	0.11	0.14	0.15	0.17	0.17	0.18	0.18	0.18	0.19	0.19	0.18	0.15	0.11
21°	0.16	0.20	0.22	0.24	0.24	0.25	0.25	0.25	0.26	0.26	0.25	0.22	0.18
22°	0.21	0.26	0.28	0.31	0.31	0.32	0.32	0.32	0.33	0.34	0.32	0.29	0.25
23°	0.27	0.32	0.35	0.37	0.38	0.39	0.39	0.39	0.40	0.42	0.39	0.36	0.33
24°	0.32	0.38	0.41	0.43	0.44	0.46	0.46	0.47	0.47	0.50	0.46	0.43	0.40
25°	0.37	0.44	0.47	0.49	0.51	0.53	0.54	0.55	0.55	0.58	0.54	0.51	0.48
26°	0.43	0.50	0.54	0.56	0.58	0.60	0.61	0.62	0.62	0.66	0.62	0.58	0.55
27°	0.49	0.57	0.61	0.63	0.65	0.68	0.68	0.69	0.70	0.74	0.70	0.65	0.62
28°	0.56	0.64	0.68	0.70	0.72	0.76	0.76	0.78	0.78	0.82	0.78	0.72	0.70
29°	0.63	0.71	0.75	0.78	0.79	0.84	0.84	0.86	0.86	0.90	0.88	0.80	0.78
30°	0.70	0.78	0.82	0.87	0.87	0.92	0.92	0.94	0.94	0.98	0.94	0.88	0.86
35°	1.10	1.17	1.22	1.24	1.30	1.32	1.33	1.35	1.36	1.39	1.34	1.27	1.25
40°	1.50	1.61	1.67	1.71	1.73	1.79	1.79	1.80	1.82	1.83	1.78	1.69	1.65
50°	—	2.65	2.71	2.74	2.78	2.80	2.80	2.80	2.80	2.79	2.70	2.56	2.51
60°	—	3.87	3.88	3.88	3.88	3.88	3.88	3.88	3.90	3.82	3.70	3.43	3.41
70°	—	—	5.18	5.20	5.14	5.13	5.10	5.08	5.06	4.90	4.72	4.47	4.35
80°	—	—	6.62	6.59	6.54	6.16	6.38	6.30	6.26	6.06	5.82	5.50	5.33

According to observations of Gerlach, the correction for temperature varies with the concentration of the solution and the range of temperature as shown in the table.

58. Comparison of Brix and Baumé Degrees.—The following table shows the degree baumé and the specific gravity of a sugar solution for each degree brix (per cent of sugar in solution) from zero to ninety-five:[34]