| HRB10-T |
BriBrix |
0–10 %Brix |
±0.1 %Brix |
Determination of sugar content in fruit, grapes, juices, vegetables, foods and cooling liquids |
| HRB18-T |
Brix |
0–18 %Brix |
±0.1 %Brix |
Determination of sugar content in fruit, grapes, juices, vegetables, foods and cooling liquids |
| HRB32-T |
Brix |
0–32 %Brix |
±0.2 %Brix |
Determination of sugar content in fruit, grapes, juices, vegetables, foods and cooling liquids |
| HRB62-T |
Brix |
28–62 %Brix |
±0.2 %Brix |
Analysis of chemical and technical fluids, e.g. oils, greases, radiator fluids and lubricants |
| HRB82-T |
Brix |
45–82 %Brix |
±0.2 %Brix |
Analysis of highly concentrated sugar solutions as well as chemical and technical liquids, e.g. oils, fats, radiator fluids and lubricants |
| HRB92-T |
Brix
Baumé
Water content in honey |
58–92 %Brix
38–43 °Bé
12–27 % Water content in honey |
±0.5 %Brix
±0.5 °Bé
±0.5 % Water content in honey |
Examination of highly concentrated sugar solutions as well as analysis of fats, lubricants and food.
Examination of honey to the water content (according to guidelines of the German Beekeepers' Association).
Determination of the relative density with respect to the Baumé scale. |