Relationship between Salt Solution and Sugar Concentration (Brix) and refractive index at 20°C |
Salt g/100g | Refractive Index | Brix % | Saturation |
0 | 1.3330 | 0 | |
1 | 1.3348 | 1.3 | |
2 | 1.3366 | 2.5 | |
3 | 1.3383 | 3.7 | |
4 | 1.3400 | 4.8 | |
5 | 1.3418 | 6.0 | |
6 | 1.3435 | 7.2 | |
7 | 1.3453 | 8.4 | |
8 | 1.3470 | 9.5 | |
9 | 1.3488 | 10.6 | |
10 | 1.3505 | 11.7 | |
11 | 1.3523 | 12.8 | |
12 | 1.3541 | 14.9 | |
13 | 1.3558 | 15.1 | |
14 | 1.3576 | 16.1 | |
15 | 1.3594 | 17.2 | |
16 | 1.3612 | 18.4 | |
17 | 1.3630 | 19.5 | |
18 | 1.3648 | 20.6 | |
19 | 1.3666 | 21.7 | |
20 | 1.3684 | 22.7 | |
21 | 1.3703 | 23.8 | |
22 | 1.3721 | 24.9 | |
23 | 1.3740 | 26.0 | |
24 | 1.3759 | 27.1 | |
25 | 1.3778 | 28.1 | |
26 | 1.3797 | 29.2 | |
26.28 | 1.3802 | 29.5 | 0 °C |
26.31 | 1.3803 | 29.5 | 10 °C |
26.38 | 1.3804 | 29.6 | 20 °C |
26.50 | 1.3807 | 29.8 | 30 °C |
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