HASTER

Nu kan du måske ikke nå det, men helt enkelt tager du bare en sodavand og vejer den og noterer at en 0,5 L-flaske vejer det og det. Så drikker du den og fylder den tomme flaske med vand til det tuschmærke du satte hvor colaen i flasken gik til og vejer igen. Forskellen i det er så et udtryk for forskellen i indholdet af de to opløsninger.

Da det ikke er en mættet opløsning af sukker der er i sodavand (men skræmmende tæt på) er vægtforeskellen sikkert ikke markant, men den er der dog. Ud fra ingrediensbetegnelsen eller Google kan du velsagtens finde ud af hvor mange gram sukker der er opløst i colaen og se på om der er andre større mængder af tilsætningsstoffer.

Se foriøvrigt wikipedias afsnit om sukkerindholdsmåling (http://en.wikipedia.org/wiki/Sugar#Measuring_sugar):

Measuring sugar

Dissolved sugar content

Scientists and the sugar industry use degrees Brix (symbol °Bx), introduced by Antoine Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 °Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.

An infrared Brix sensor measures the vibrational frequency of the sugar molecules, giving a Brix degrees measurement. This does not equate to Brix degrees from a density or refractive index measurement because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as "refractometric dried substance" (RDS). One might speak of a liquid as having 20 °Bx RDS. This refers to a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.

Purity

Technicians usually measure the purity (sucrose content) of sugar by polarimetry — the measurement of the rotation of plane-polarized light by a solution of sugar.

Baking weight/mass volume relationship

Different culinary sugars have different densities due to differences in particle size and inclusion of moisture.

The Domino Sugar Company has established the following volume to weight conversions:

* Brown sugar 1 cup = 195g = 6.88 oz
* Granular sugar 1 cup = 200g = 7.06 oz
* Powdered sugar 1 cup = 120g = 4.23 oz
 

når
p er sukkermasseprocenten
d er densiteten af opløsningen, [d] = g/L
M er sukkerets molmasse, [M] = g/mol
c er molariteten, [c] = mol/L

gælder

                                                               c = p*10^-2*d/M