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As specific gravity was the basis for the Balling, Brix and Plato tables, dissolved sugar content was originally estimated by measurement of specific gravity using a hydrometer or pycnometer. In modern times, hydrometers are still widely used, but where greater accuracy is required, an electronic oscillating U-tube meter may be employed.
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. This conversion ...
The original gravity is the specific gravity measured before fermentation. From it the analyst can compute the original extract which is the mass (grams) of sugar in 100 grams (3.5 oz) of wort (°P) by use of the Plato scale. The symbol will denote OE in the formulas which follow.
A United States Navy Aviation boatswain's mate tests the specific gravity of JP-5 fuel. Relative density, also called specific gravity, [1] [2] is a dimensionless quantity defined as the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material.
The relationship between specific gravity (s.g.; i.e., water-specific gravity, the density relative to water) and degrees Baumé is a function of the temperature. Different versions of the scale may use different reference temperatures.
In homebrewing, a brewing refractometer is used to measure the specific gravity before fermentation to determine the amount of fermentable sugars which will potentially be converted to alcohol. Brix refractometers are often used by hobbyists for making preserves including jams, marmalades and honey.
Antibiotic use was not associated with an increased risk of cognitive impairment and dementia in healthy older adults, according to a recent study.
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.