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Re: Experiments with plants..how to?

Michael E. Ross wrote:
> 
> In a nutshell brix is a unit of measurement of specific gravity or how
> dense is a liquid compared to pure water.  Low brix means, as Rex is
> saying, a watery fruit or vegatable.  Higher brix juices or ground up
> leaves would be watery still but with more "stuff" in it, e.g., sugars,
> starches, and so on.
> 
> I have used a hygrometer (sp?) to measure brix in beermaking.  It is a
> sealed weighted glass tube that sinks differently depending on the
> density od the liquid it is floating in.  A scale is sealed inside it
> that tells you the specific gravity in graduations of brix.  I never
> tried it in water, but I assume a reading of one or zero would be the
> baseline.  As you brew the wort the brix drops as the sugars are
> converted to alcohol by the yeast.  Knowing how high the sg was to start
> with you can attempt a guess as to when the fermentation process is
> complete (or nearly so).  Or better  yet, wait until the readings cease
> to change over time, then bottle the brew.  If you stop too, soon the
> bottles will explode, or you get all head because too much sugar will
> remain and more CO2 will than you want will be given off by the
> resussitated yeast in the bottle (hence the name "bottle fermented"
> refering to the carbonation in beers and champange).
> 
> I haven't seen a refractometer (maybe someone can describe how they
> operate?), my assumption is that it allows you to check the sg (Rex and
> his compatriots say they are checking TDS total dissolved solids, I
> think, not just sugar) without having to make enough mash to float a
> hygrometer.
> 
> Darryl Clark wrote:
> 
> > Hey guys, I only had room for 2 plants.  I have a hard time doing
> > scientific studies in agriulture because I keep EATING the subject
> > matter!
> >
> > Now seriously, can someone explain BRIX to me?
> >
> > Darryl
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