Refractometer Selection Guides
|
BEVERAGES
|
|
Distilled
Water |
0% Brix
|
|
Acidophilus
|
12 - 20%
Brix |
|
Carbonated
|
5 - 15% Brix
|
|
Concentrated
Fruit Juices |
41 - 68%
Brix |
|
Fruit Juice
|
12 - 17%
Brix |
|
Grapes &
Wines |
14 - 19%
Brix |
|
Lactic Acid
|
12 - 22%
Brix |
|
Milk
|
6 - 17% Brix
|
|
Nectars
|
16 - 23%
Brix |
|
Tomato Juice
|
4 - 9% Brix
|
|
FRUITS
|
|
Distilled
Water |
0% Brix |
|
Apples
|
11 - 18% Brix |
|
Grapes
|
7 - 24% Brix |
|
Oranges &
Pears |
4 - 13% Brix |
|
Strawberries
|
6 - 12% Brix |
|
Tomatoes
|
3 - 6% Brix |
|
Tomato Puree
|
14 - 17% Brix |
|
FOODS
|
|
Distilled
Water |
0% Brix |
|
Can Fruits
|
14 - 29% Brix |
|
Condensed
Milk |
52 - 68% Brix |
|
Egg Yokes
|
45 - 50% Brix |
|
Flour Paste,
Jams, Jellies & Marmalade |
60 - 70% Brix |
|
Honey
|
58 - 92% Brix |
|
Liquid Sugar
|
58 - 80% Brix |
|
Mayonnaise
|
5 - 10% Brix |
|
Olive Oil &
Palm Oil |
70 - 75% Brix |
|
Paraffin Oil
|
55 - 60% Brix |
|
Soybean Milk
|
4 - 13% Brix |
|
Steak Sauce
& Tomato Catsup |
28 - 38% Brix |
|
Yeast
Culture Solutions |
3 - 8% Brix |
|
INDUSTRY
|
|
Distilled
Water |
0% Brix |
|
Cutting Oil,
Quenching Oil |
0 - 9% Brix |
|
Emulsification Solutions |
0 - 8% Brix |
|
Soluble
Tempering Oil |
0 - 20% Brix |
|
BRINE
|
|
Seawater Density ?Brine for Food ?Pickling ?Salt
Rinsing Solutions ?Canning ?nbsp;
Aquaculture ? Aquariums |
|
Refractive Index - Brix - Density Conversion Chart
The following tables show the conversion between
refractive index respective to Density & Brix at 20°C. There is a direct
relationship between Density and Brix. This conversion is based on table 109 of
NBS Circular 440. Refractive Index and Brix reading are temperature-dependent.
|
Density (2)d20°C
|
Brix %20°C
|
Refractive Index (1)nD20°C
|
|
1.00000 |
0 |
1.33000 |
|
1.00965 |
5 |
1.34026 |
|
1.03998 |
10 |
1.34782 |
|
1.06104 |
15 |
1.35568 |
|
1.08287 |
20 |
1.36384 |
|
1.10551 |
25 |
1.37233 |
|
1.11898 |
30 |
1.38115 |
|
1.15331 |
35 |
1.39032 |
|
1.17853 |
40 |
1.39986 |
|
1.20467 |
45 |
1.40987 |
|
1.23174 |
50 |
1.42009 |
|
1.25976 |
55 |
1.43080 |
|
1.28873 |
60 |
1.44193 |
|
1.31866 |
65 |
1.45348 |
|
1.34956 |
70 |
1.46546 |
|
1.38141 |
75 |
1.47787 |
|
1.41421 |
80 |
1.49071 |
|
1.44794 |
85 |
1.50398 |
|
1.48259 |
90 |
|
|
1.51814 |
95 |
|
|
(2) According to 109 ofNBS Circular 440
|
|
(1) According to 16th Session of ICUMSA 1974
|
|
