I've been amazed before at the knowledge that you all have shown so here goes.......
I'm working on some stuff that requires me to know the percentage of suspended solids (Sugar, sucrose, etc... aka Brix) in a liquid.
Are any of you familiar with this kind of mathematics? I've found many different formulas which when solved don't quite match what I have
in a chart in front of me. I'm trying to derive more precision that what the chart has and I'm not having much luck.
Beags
I have some experience of this with fruit juices, but I generally paid people to do the calcs for me.
Fortunately, my Technical Manager (as was) is now my better half. I'll ask her when she gets home tonight.
Thank you very much! I'm a software developer and I'm working on some unit conversion programs, but the level of precision I have to work
with now is 3 decimal places, and its not enough. I'm losing significant amounts when converting back and forth to different units of
measure.
I'm looking for a way to take a given brix value and calculate suspended solids per gallon and weight per gallon if that helps.
Much obliged,
Beags
RESOLUTION!!
Digging through some old research papers and other documents I have laying about I found a formula that gives exactly what I need.
wgt / GAL (in LBS) = 4.37691 e^((Brix * 330.872)^2) / 170435
suspended solids / GAL = .0437691 * Brix * e^((Brix * 330.872)^2) / 170435
Whew.... on to the next major problem..... Thanks for your help TimC
Beags
If you need more info and Tim cannot help you I know a man that can . I know alot of people in the beverage industry so can gather the information for
you. I also used to visit Tims site so know fruit juices well!
Regards,
Steve
quote:
Originally posted by beagley
RESOLUTION!!
Thanks for your help TimC
Beags