The Baumé scale was first developed in 1768 as a method of measuring the density of liquids. Today it is largely superseded, however it is still used in some industries as a measure of density or concentration. This article presents formula for the calculation of degrees Baumé for a liquid.
|:||Specific Gravity of Water|
Uses of Degrees Baumé
The Baumé is used in a number of industries, usually as a proxy for concentration including:
- In brewing, wine making and sugar beet processing the specific gravity of a sugar solution has a good correlation to sugar concentration.
- Chemical Plants, chemistry labs and chemical suppliers will use Baumé as a traditional description of a solutions concentration. Typically acids and bases such as hydrogen chloride (HCl) or sodium hydroxide (NaOH) solutions may be described using this scale.
Calculation of Degrees Baumé
The method of calculation of degrees Baumé varies depending of whether the liquid is lighter or heavier than water.
For Liquids Lighter than Water
For Liquids Heavier than Water