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A rough conversion between specific gravity, SG, and either degrees Brix, Plato or Balling can be made by dividing the thousandths of SG above 1 (which is often referred to as gravity points) by 4. So a specific gravity of 1.048 has 48 gravity points, and 48 divided by 4 would be approximately 12 degrees Plato, Balling or Brix.
If the analyst uses the Plato tables (maintained by the American Society of Brewing Chemists [3]) they reports in °P. If using the Brix table (the current version of which is maintained by NIST and can be found on their website), [4] they reports in °Bx. If using the ICUMSA tables, [5] they would report in mass fraction (m.f.).
The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as degrees Baumé, B°, Bé° and simply Baumé (the accent is not always present).
It is important, where any conversion to °P is involved, that the proper pair of temperatures be used for the conversion table or formula being employed. The current ASBC table is (20 °C/20 °C) meaning that the density is measured at 20 °C (68 °F) and referenced to the density of water at 20 °C (68 °F) (i.e. 0.998203 g/cm 3 or 0.0360624 ...
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The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making.It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries.
These are to be used with the analysis methods that characterize sugars by refractometric means but find wide application outside the sugar industry as the sucrose polynomial is built into the firmware of modern refractometers and is the basis for calibration of purely optical refractometers which read in Brix.
To convert the RI of a gelatin sol (reported in Brix) to a gelatin concentration, one need only multiply by eight-tenths (0.8). A sol with a 10.0 RI would therefore be 8% gelatin by weight. This is known to be a reliable conversion for gelatin sols as low as 1% up to over 50%.