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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102by Błażewicz-Paszkowycz, Magdalena, Jennings, Robert M., Jeskulke, Karen, Brix, SaskiaGet access
Published in Polish Polar Research (2014)
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103by Błażewicz-Paszkowycz, Magdalena, Jennings, Robert M., Jeskulke, Karen, Brix, SaskiaGet access
Published in Polish Polar Research (2014)
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105by Imsland, A.K., Brix, O., Nævdal, G., Samuelsen, E.N.Get access
Published in Comparative Biochemistry and Physiology Part A: Physiology (1997)
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106by Trbojević, Igor, Pašić, Jasmin, Brix, Mareike, Stevanović, Oliver, Trbojević, TijanaGet access
Published in ГЛАСНИК ШУМАРСКОГ ФАКУЛТЕТА УНИВЕРЗИТЕТА У БАЊОЈ ЛУЦИ (2020)
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108by Bussmann, Ingeborg, Brix, Holger, Esposito, Mario, Friedrich, Madlen, Fischer, PhilippGet access
Published 2020
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109by Brix, Holger, Gruber, Nicolas, Karl, David M., Bates, Nicholas R.Get access
Published in Deep Sea Research Part II: Topical Studies in Oceanography (2006)
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111by Yakubov, S., Wallhead, P., Protsenko, E., Yakushev, E., Pakhomova, S., Brix, H.Get access
Published in Water (2019)
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112by Brix, O, Condò, S G, Bardgard, A, Tavazzi, B, Giardina, BGet access
Published in Biochemical Journal (1990)
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114by Johansen, Kasper Lambert, Zinglersen, Karl Brix, Raundrup, Katrine, Mosbech, AndersGet access
Published 2024
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118by Jennings, Robert M., Brix, Saskia, Bober, Simon, Svavarsson, Jörundur, Driskell, AmyGet access
Published in Marine Biodiversity (2018)
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