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The hydrometer sinks deeper in low-density liquids such as kerosene, gasoline, and alcohol, and less deep in high-density liquids such as brine, milk, and acids. It is usual for hydrometers to be used with dense liquids to have the mark 1.000 (for water) near the top of the stem, and those for use with lighter liquids to have 1.000 near the bottom.
The Twaddell scale is a hydrometer scale for reporting the measured specific gravity of a liquid relative to water. On this scale, a specific gravity of 1.000 is reported as 0, and 2.000 reports as 200. [1]
The Fahrenheit hydrometer is a device used to measure the density of a liquid. It was invented by Daniel Gabriel Fahrenheit (1686–1736), better known for his work in thermometry . The Nicholson hydrometer , after William Nicholson (1753-1815), is similar in design, but instead of a weighted bulb at the bottom there is a small container ...
Hydrometer selection: An appropriate API gravity hydrometer is chosen based on the expected range of the sample. These hydrometers are typically calibrated to read API gravity directly. [7] Measurement: The hydrometer is gently lowered into the sample contained in a cylindrical vessel. It is allowed to float freely until it reaches equilibrium.
The Baumé scale is a pair of hydrometer scales developed by French pharmacist Antoine Baumé in 1768 to measure density of various liquids. The unit of the Baumé scale has been notated variously as degrees Baumé, B°, Bé° and simply Baumé (the accent is not always present). One scale measures the density of liquids heavier than water and ...
Sand particles sink to the bottom of the cylinder first. Silt particles sink to the bottom of the cylinder after the sand. Clay particles separate out above the silt layer. Measurements are taken using a soil hydrometer. A soil hydrometer measures the relative density of liquids (density of a liquid compared to the density of water).
The Oechsle scale is a hydrometer scale measuring the density of grape must, [1] which is an indication of grape ripeness and sugar content used in wine-making.It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries.
The most common method of (indirectly) measuring the amount of extract in the wort or beer is by measuring the density of the liquid, often performed using a hydrometer, and converting the density measurement to extract, the mass fraction of sugars in the wort or beer. Hydrometers can be calibrated with a number of scales.