It is and optical refractometer (brix meter + brine meter) equipped with two scales:
- Brix scale - designed for measuring of sucrose aqueous solutions, sugar content in fruit and vegetable juices, metalworking fluids (oil or metalworking concentrate content in water) in the range from 0 to 32 °Bx and measurement precision is ±0.2 °Bx.
- scale for measuring of water salinity in range from 0 to 28 % and the The scale resolution is 0.2 5. The saturation point is highlighted on a scale by an extended line - it is maximal amount of soluble salt. No other added salt will be dissolved in the solution, it remains as a solid crystal.
This refractometer is suitable for example for preparation of salt brines before meat grilling or for cheese production (e.g. Jadel, Mozzarella, Greek cheese Feta, Balkan cheese, Bulgarian cheese, bjalo sirene, white cheese, salad cheese, sheep cheese) and also for the observing of fruit mash during the fermentation process (spontaneous natural fermentation) before the distillation.
The sweetness of ripe fruit which is the best for alcoholic/ethanol fermentation should be between approx. from 20 to 30 °Bx (see below in the table The usual concentrations of selected substances).
If you want to measure the "strength" of your brandy after the distillation in distillery we recommend refractometer for measuring of ethanol volume percent.
To determine the ripeness of the grapes we recommend model developed directly for viticulturists.
This refractometer is equipped with automatic temperature compensation.
| Scale |
Scale range |
Resolution |
| Scale Brix (sugar content) |
0 to 32 °Bx |
0.2 °Bx |
| Scale Salinity |
0 to 28 % |
0.2 % |
Example 1: if you measure value 25 °Bx it means that in the 100 g of aqueous solution is dissolved 25 g of sucrose. In other words, in 100 g of aqueous sucrose solution is 25 g of sucrose and 75 g of water. That is why is sometimes used the percent sign (%) as a unit because the sucrose content is a sucrose percentage by weight.
Example 2: If there is dissolved 100 grams of salt in 1 kilogramme of aqueous solution, the salinity of this solution is 10 %.
Tip: use our calculator for calculation of sugar content in aqueous solution
The usual concentrations of selected substances (fruits, vegetable, berries etc.)
| Title |
°Bx |
|
Title |
°Bx |
| Metalworking emulsions |
0 to 7 |
|
Rowan fruit |
14 |
| Beer wort |
0 to 20 |
Semi-plums |
15 to 18 |
| Tomato juice |
3 to 6 |
Prunus domestica Durancie |
15 to 22 |
| Peach juice |
6 to 12 |
Dairy beverages |
16 to 21 |
| Orange juice |
6 to 13 |
Plum |
18 to 22 |
| Apricots |
8 to 11 |
Common juniper - berries |
30 |
| Sour cherry |
8 to 18 |
Sorbets |
25 - 32 |
| Pears |
8 to 22 |
Fruit juice concentrates |
42 to 68 |
| Damson (Prunus domestica insititia) |
9 to 14 |
Condensed milk |
52 to 68 |
| Mirabelle plum (Prunus domestica syriaca) |
10 to 15 |
Vegetable oil |
57 to 90 |
| Cherry |
10 to 18 |
Sugar syrup |
58 to 80 |
| Great yellow gentian (bitter root) - root |
10 to 25 |
Maple syrup |
66 |
| Apple juice, carbonated soft drinks |
10 to 22 |
Fruit preserve, Jam, Jelly, Marmalade |
60 to 70 |
Water salinity
| Fresh water |
< 0.5 ‰ |
| Brackish water |
0.5 to 30 ‰ |
| Saline water |
30 to 50 ‰ |
| Brine |
> 50 ‰ |
Tip: for measuring of salt solutions of very low concentration use model designed for seawater
The measurement
The liquids measuring is very easy. Place a few drops of measured liquid onto the prism, press slightly the cover plate to eliminate possible bubbles as well as air and the light/blue boundary will show you the result value.
General technical specifications
- Reference temperature is 20 °C
- ATC - automatic temperature compensation (in temperature range from 0 to 30 °C)
- Possibility of focusing
- Length ~ 175 mm
- Quality technical design, metal body
- Package contents: durable plastic case, refractometer, cleaning cloth, plastic pipette, screwdriver, operating instructions in English
Scale of the refractometer RBS2-ATC