Brix
![Measuring brix and percent acidity of a [[sudachi](https://upload.wikimedia.org/wikipedia/commons/c/cf/Brix_acide_sudachi_23-08-2016.jpg)
Comparable scales for indicating sucrose content are: the Plato scale (°P), which is widely used by the brewing industry; the Oechsle scale used in German and Swiss wine making industries, amongst others; and the Balling scale, which is the oldest of the three systems and therefore mostly found in older textbooks, but is still in use in some parts of the world.
A sucrose solution with an apparent specific gravity (20°/20 °C) of 1.040 would be 9.99325 °Bx or 9.99359 °P while the representative sugar body, the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), which favours the use of mass fraction, would report the solution strength as 9.99249%. Because the differences between the systems are of little practical significance (the differences are less than the precision of most common instruments) and wide historical use of the Brix unit, modern instruments calculate mass fraction using ICUMSA official formulas but report the result as °Bx. Provided by Wikipedia
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83by Herve, Francisco, Faundez, Victor, Brix, Manfred, Fanning, ChristopherGet access
Published in Antarctic Science
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85by Hervé, Francisco, Faúndez, Víctor, Brix, Manfred, Fanning, MarkGet access
Published in Antarctic Science (2006)
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86by Brandt, Angelika, Brökeland, Wiebke, Brix, Saskia, Malyutina, MarinaGet access
Published in Deep Sea Research Part II: Topical Studies in Oceanography (2004)
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87by Brandt, Angelika, Brix, Saskia, Riehl, Torben, Malyutina, MarinaGet access
Published in Progress in Oceanography (2020)
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89by Brix, Ole, Grüner, Renate, Rønnestad, Ivar, Gemballa, SvenGet access
Published in Proceedings of the Royal Society B: Biological Sciences (2009)
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92by Brandt, Angelika, Brix, Saskia, Held, Christoph, Kihara, Terue CristinaGet access
Published in Zoological Journal of the Linnean Society (2014)
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