Brix (degrees Brix) – Glucose syrups properties

This was developed and used almost exclusively by the sugar industry although like Baumé has found some application in the glucose sector.

Instruments (hydrometers) are calibrated using sucrose and measurements are taken at 17.S°C. Refractometers are calibrated using sucrose and read directly in degrees Brix if measurements are made at 17.SoC. The literature provides a wealth of information concerning the relationships between Baume, Brix, specific gravity and solids content of glucose syrups with general trends being given in Tables 5.1 and 5.2.

Commercial Baumé	Specific gravity		SCa (% w/w)
		30 DE	42 DE	52 DE
5	1.0367	10.47	10.53	10.58
10	1.0749	19.24	19.35	19.45
15	1.1161	28.06	28.24	28.39
20	1.1603	36.95	37.21	37.43
25	1.2083	45.92	46.27	46.57
30	1.2603	55.02	55.47	55.85
35	1.3169	64.25	64.83	65.30
40	1.3786	73.66	74.39	74.98
45	1.4463	83.36	84.25	84.98

Degrees	Factor	Baumé
8.97	5	2.79
18.00	10	5.57
27.12	15	8.34
36.32	20	11.10
45.70	25	13.84
55.20	30	16.57
64.93	35	19.28
74.96	40	21.97
85.28	45	24.63

The factors in the central column of Table 5.2 can represent either degrees Brix or Baume. If Brix then the corresponding Baume value is given opposite in the right hand column and if Baume the Brix value is given in the left hand column (values taken from Junk and Pancoast, 1973).