Brix Scale

The Brix scale was invented by a German scientist named Adolph Brix. It is used for the same purpose as the Baumé scale: to measure the sugar content in a liquid. The Brix scale is used only with pure sucrose solutions; it cannot be used with other solutions. Both the Brix and Baumé methods use a hydrometer, although, when using the Baumé scale, it is more commonly known as a saccharometer. The Baumé scale is expressed in degrees and the Brix scale is based on the decimal system. The Brix scale is calibrated to read 0.1° Brix at 68°F (20°C). A solution containing 20 grams sucrose per 100 grams liquid will read 20° Brix.