Baumé scale
From Wikipedia, the free encyclopedia
The Baumé scale is a hydrometer scale developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. Notated variously as degrees Baume, degrees Baumé; B°, Be°, Bé°, Baume.
At 20 °C, the relationship between specific gravity (s.g.) (relative density) and degrees Baumé is
-
- For liquids heavier than water: s.g. = 145 ÷ (145 - degrees Baumé);
- For liquids lighter than water: s.g. = 140 ÷ (degrees Baumé + 130).
An older version of the scale for liquids heavier than water, at a reference temperature of 15.5 °C, uses 144.32 rather than 145.
Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at 60 degrees Fahrenheit (15.5 °C). Because of vague instructions or errors in translation a large margin of error was introduced when the scale was adopted. The API gravity scale is a result of adapting to the subsequent errors from the Baumé scale. The Baumé scale is related to the Balling, Brix, Plato and 'specific gravity times 1000' scales. The Baumé scale is sometimes used by US brewers.
In the sugar beet processing industry, Baume was traditionally used for the measurement of milk of lime, a calcium oxide/calcium hydroxide/sugar solution mixture. It is also used to measure sugar levels in winemaking.
[edit] References
- Boulton, Roger; Vernon Singleton, Linda Bisson, Ralph Kunkee (1996). Principles and Practices of Winemaking. Chapman & Hall. ISBN 0-412-06411-1
