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| 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 the other, liquids lighter than water. The Baumé of [[distilled water]] is 0. | |
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| ==Conversions==
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| The relationship between specific gravity (s.g.) ([[relative density]]) and degrees Baumé is function of the temperature. Different versions of the scale may use different reference temperatures. Different conversions formulae can therefore be found in various handbooks.
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| As an example, a recent handbook<ref>'Perry's Chemical Engineers' Handbook (8th Edition)', McGraw-Hill, 2008. Table 1-13 (page 1-19). ISBN 978-0-07-142294-9</ref> indicates the following conversion rules at a temperature of 60°F:
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| :*For liquids more dense than water: <math>\text{s.g.}=\frac{145}{145 - \text{degrees Baumé}}</math>
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| :*For liquids less dense than water: <math>\text{s.g.}=\frac{140}{130+\text{degrees Baumé}}</math>
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| An older handbook<ref>Smithells, Colin J. and Al. 'Metals Reference Book', London Butterworths Scientific Publications, 1949. Page 41</ref> gives the following formulae (no reference temperature being mentioned):
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| :*For liquids more dense than water:<math>\text{s.g.}=\frac{144}{144 - \text{degrees Baumé}}</math>
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| :*For liquids less dense than water:<math>\text{s.g.}=\frac{144}{134 + \text{degrees Baumé}}</math>
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| ==Definitions==
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| Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at {{convert|60|F}}. Baumé degrees (light) was calibrated with 0°Bé (light) being the density of 10% NaCl in water by mass and 10°Bé (light) set to the density of water.
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| ==Other scales==
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| 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 scale|Plato]] and '[[Gravity (beer)|specific gravity]] times 1000' scales.
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| ==Use==
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| Before standardisation on [[specific gravity]] around the time of [[World War II]] the Baumé scale was generally used in industrial chemistry and [[pharmacology]] for the measurement of density of liquids. Today the Baumé scale is still used in various industries such as brewing, [[sugar beet#Processing|sugar beet processing]], ophthalmics, [[starch]] industry, and winemaking.
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| ==See also==
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| *[[Ripeness in viticulture]]
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| ==References==
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| {{reflist}}
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| ==Further reading==
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| *{{cite book
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| | first=Roger
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| | last=Boulton
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| | coauthors=Vernon Singleton, Linda Bisson, Ralph Kunkee
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| | title=Principles and Practices of Winemaking
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| | year=1996
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| | publisher=Chapman & Hall
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| }} ISBN 0-412-06411-1
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| {{DEFAULTSORT:Baume scale}}
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| [[Category:Oenology]]
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| [[Category:Units of density]]
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| [[Category:Food science]]
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