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BRIX AND BALLING HYDROMETERS
The Brix scale is used almost exclusively by the sugar industry. Degrees on the scale are equal to the percentage of sucrose by weight at a standard
temperature.
The Balling scale is used mainly in the brewing industry to estimate percent wort but is also used to indicate percent by weight of either dissolved solids or sugar liquors. The hydrometers are graduated in percent weight at 14°
Réaumur (17.5°C).
BALLING, PLAIN FORM
TEMPERATURE STANDARD 14°R DIVISIONS 0.1°
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CAT.#
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RANGE
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LENGTH
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2512
|
0 to 8°
|
12"
|
2513
|
8 to 16°
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12"
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2514
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0 to 14°
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14"
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2515
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0 to 22°
|
18"
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BRIX, PLAIN FORM, LENGTH
300 mm
|
CAT.#
|
RANGE
|
DIV.
|
2516
|
0 to 12°
|
0.1°
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2517
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9 to 21°
|
0.1°
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2518
|
19 to 31°
|
0.1°
|
2519
|
29 to 41°
|
0.1°
|
2520
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39 to 51°
|
0.1°
|
2521
|
49 to 61°
|
0.1°
|
2522
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59 to 71°
|
0.1°
|
2522A
|
69 to 81°
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0.1°
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2523
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0 to 35°
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0.5°
|
2524
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35 to 70°
|
0.5°
|
2632
|
0 to 30°
|
0.5°
|
2633
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30 to 60°
|
0.5°
|
2634
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60 to 90°
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0.5°
|
2635
|
10 to 80°
|
0.5°
|
2636
|
20 to 50°
|
0.5°
|
2637
|
40 to 70°
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0.5°
|
2600
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0 to 100°
|
1.0°
|
BRIX, COMBINED FORM,
LENGTH 330 mm, THERMOMETER IN BODY, TEMPERATURE 0 TO 50°C WITH CORRECTION
SCALE
|
CAT.#
|
RANGE
|
DIV.
|
2516C
|
0 to 12°
|
0.1°
|
2517C
|
9 to 21°
|
0.1°
|
2518C
|
19 to 31°
|
0.1°
|
2519C
|
29 to 41°
|
0.1°
|
2520C
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39 to 51°
|
0.1°
|
2521C
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49 to 61°
|
0.1°
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2522C
|
59 to 71°
|
0.1°
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2522AC
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69 to 81°
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0.1°
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2523C
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0 to 35°
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0.5°
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2524C
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35 to 70°
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0.5°
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