Cargille™ Refractive Index Liquids

Refractive index vs. Brix values

What are Brix values?
The Brix "scale" is used mainly for solutions of sucrose in water and is based on the number of grams of sucrose present in a solution per 100 g of solution (sucrose in water). The relationship between refractive index and the amount of sucrose on a dry basis is well known for sucrose. For example, 45 on the Brix scale means 45 g of solid material per 100 g of solution. This relationship holds for a number of similar materials and the Brix scale us used quite broadly in the food industry. It is important that all Brix measurements be done at the same temperature, namely 20° C because the refractive index of a sucrose solution is strongly a function of temperature for constant sucrose content.

Use of Cargille Refractive Index liquids for Brix measurements:
The Cargille Refractive Index liquids can be used for Brix measurements. However, the values for the Cargille Refractive Index liquids are reported at 25° C. Since Brix measurements are usually done at 20° C, a calculation needs to be done to get to the corresponding Brix value, and are summarized on the conversion charts given below:

Standard Series	Refractive Index n_D 25⁰ C ±0.0002	Refractive Index n_D 20⁰ C ±0.0004	% Sucrose Solid Brix 20⁰ C ±0.3
AAA	1.335	1.3367	2.6
	1.340	1.3417	6.0
	1.345	1.3467	9.3
	1.350	1.3517	12.5
	1.355	1.3567	15.6
	1.360	1.3617	18.7
	1.365	1.3667	21.7
	1.370	1.3717	24.6
	1.375	1.3767	27.5
	1.380	1.3817	30.3
	1.385	1.3867	33.1
	1.390	1.3917	35.7
	1.395	1.3967	38.4
Standard Series	Refractive Index n_D 25⁰ C ±0.0002	Refractive Index n_D 20⁰ C ±0.0004	% Sucrose Solid Brix 20⁰ C ±0.2
AA	1.400	1.4021	41.1
	1.402	1.4041	42.1
	1.404	1.4061	43.1
	1.406	1.4080	44.1
	1.408	1.4100	45.1
	1.410	1.4140	46.1
	1.412	1.4120	47.1
	1.414	1.4160	48.1
	1.416	1.4180	49.0
	1.418	1.4200	50.0
	1.420	1.4220	50.9
	1.422	1.4240	51.9
	1.424	1.4260	52.8
	1.426	1.4280	53.7
	1.428	1.4300	54.6
	1.430	1.4320	55.5
	1.432	1.4340	56.5
	1.434	1.4360	57.4
	1.436	1.4380	58.3
	1.438	1.4400	59.1
	1.440	1.4420	60.0
	1.442	1.4440	60.9
	1.444	1.4460	61.8
	1.446	1.4480	62.6
	1.448	1.4500	63.5
	1.450	1.4520	64.4
	1.452	1.4540	65.2
	1.454	1.4559	66.0
	1.456	1.4580	66.9
	1.458	1.4599	67.7
Standard Series	Refractive Index n_D 25⁰ C ±0.0002	Refractive Index n_D 20⁰ C ±0.0004	% Sucrose Solid Brix 20⁰ C ±0.2
A	1.460	1.4619	68.6
	1.462	1.4639	69.4
	1.464	1.4659	70.2
	1.466	1.4680	71.0
	1.468	1.4700	71.8
	1.470	1.4720	72.6
	1.472	1.4740	73.4
	1.474	1.4760	74.2
	1.476	1.4780	75.0
	1.478	1.4800	75.8
	1.480	1.4820	76.6
	1.482	1.4840	77.4
	1.484	1.4860	78.2
	1.486	1.4880	79.0
	1.488	1.4900	79.7
	1.490	1.4920	80.5
	1.492	1.4940	81.3
	1.494	1.4960	82.0
	1.496	1.4980	82.8
	1.498	1.5000	83.5
	1.500	1.5020	84.3
	1.502	1.5040	85.0

Reference to ICUMSA 1974, Currently using the ICUMSA scale from the book, "Sugar Analysis-
ICUMSA"edited by F. Schneider and published by the International Commission for Uniform
Methods of Sugar Analysis (ICUMSA), 1979.

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