Density Meter LB 444 SECTION 10. APPENDIX
95
Product Concentration Aver. Temp. Input value at
°Bx in °C
g/cm
3
g/l °Bx °Be
Sugar solution 10 20 0.2377 621 57.48 0.823
30 20 0.341 908 71.44 1.245
50 20 0.436 1196 79.4 1.488
70 20 0.518 1457 85.5 3.55
10 50 0.472 1247 116.7 3.39
30 50 0.582 1395 111.1 3.02
50 50 0.559 1536 103.3 2.54
70 50 0.588 1654 98.3 4.75
Product Temperature
in °C
Input value
in g/cm
3
Water 10 0.15
20 0.203
30 0.299
40 0.38
50 0.457
60 0.513
70 0.571
80 0.6235
90 0.67
Note:
The temperature coefficients can be used for many low concentration products, such as milk, beer, whey,
starch suspension, etc.
For upgraded milk, whey, cottage cheese, etc. the values given for the sugar solution can be used with a
good approximation.
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