Calculator Inputs
Example Data Table
| Brix (°Bx) | Temp (°C) | SG | Density (g/mL) | Density (kg/m³) | Density (lb/ft³) |
|---|---|---|---|---|---|
| 5.00 | 20.0 | 1.01967 | 1.01787 | 1017.9 | 63.54 |
| 10.00 | 20.0 | 1.04003 | 1.03819 | 1038.2 | 64.81 |
| 20.00 | 20.0 | 1.08298 | 1.08107 | 1081.1 | 67.49 |
| 35.00 | 20.0 | 1.15363 | 1.15160 | 1151.6 | 71.89 |
Formula Used
This calculator estimates solution density in two steps. First, it converts Brix (°Bx) to specific gravity (SG) using a sucrose approximation:
Next, it estimates water density at your temperature and scales it by SG:
Important: Brix is strictly defined for sucrose solutions. If your dissolved solids are different, treat results as a practical estimate rather than an absolute lab reference.
How to Use This Calculator
- Enter your measured Brix value in °Bx.
- Enter the temperature of the liquid in °C.
- Select the conversion method (standard sucrose approximation).
- Choose how many decimals you want to display.
- Click Calculate Density to view results above.
- Use Download CSV or Download PDF for reports.
Article: Using Brix to Estimate Density
1) Understanding Brix and dissolved solids
Brix (°Bx) represents grams of sucrose in 100 grams of solution. A 12 °Bx sample is roughly 12% by mass sugar, which is why it is popular in juice, brewing, and syrup work. In practice, “soluble solids” may include acids, salts, or fruit solids that slightly change the true density.
2) Why density matters in process control
Density helps you estimate yield, blending targets, and packaging fill consistency. For example, at 20°C this tool estimates about 1.038 g/mL near 10 °Bx and about 1.082 g/mL near 20 °Bx. Tracking density trends can reveal dilution, evaporation, or extraction drift across a production day.
3) Typical Brix ranges by product
Many table juices land around 10–14 °Bx, while concentrates may exceed 40 °Bx. Brewing wort can sit near 8–20 °Bx, depending on style and gravity goals. Syrups and high-sugar bases often live above 50 °Bx. Use the example table to compare 5, 10, 20, and 35 °Bx at the same temperature.
4) How temperature shifts density readings
Liquids expand as temperature rises, so density typically drops with heat. Water is about 0.9982 g/mL at 20°C and about 0.9922 g/mL at 40°C, so the same SG produces a slightly lower density at higher temperatures. Enter the liquid’s temperature to align results with your process conditions.
5) From Brix to specific gravity
The calculator first converts °Bx to specific gravity (SG) using a sucrose-based approximation commonly used in beverage work. SG is a ratio relative to water, so it is dimensionless and easy to trend. Once SG is known, density follows by multiplying by the estimated water density at your chosen temperature.
6) Unit conversions used in the report
Results are displayed as g/mL, kg/m³, and lb/ft³. The conversion is straightforward: 1 g/mL equals 1000 kg/m³, and 1 kg/m³ equals 0.06242796 lb/ft³. These units cover lab measurements, engineering calculations, and plant-floor specifications without manual rework.
7) Practical accuracy and limitations
Brix is exact for sucrose solutions, but real samples can deviate when solids are not mainly sucrose. Fruit juices, brines, and mixed extracts may read similar °Bx yet have different densities. For best accuracy, calibrate your process with a few lab-verified points and use this tool for fast estimates and consistency checks.
8) Quick workflow for production checks
Measure °Bx with a refractometer, record temperature, and calculate density here. Compare the output to your target density band and log deviations. If density drifts, verify instrument cleanliness, temperature stability, and sampling method. Export CSV for batch history or PDF for quality documentation.
FAQs
1) Is Brix the same as percent sugar?
Brix equals percent sucrose by mass for pure sucrose solutions. In juices or extracts, other dissolved solids also contribute, so °Bx is best treated as “soluble solids” rather than exact sugar percent.
2) Why does temperature matter here?
Density changes with temperature because the liquid expands or contracts. The calculator estimates water density at your entered temperature, then scales by SG, giving a more realistic density for warm or cold samples.
3) What Brix range is supported?
This page accepts 0 to 85 °Bx, which covers most beverages, concentrates, and syrups. Extremely high solids may require lab methods because viscosity and composition effects can become significant.
4) Can I use this for non-sucrose mixtures?
You can, but treat the result as an estimate. Salts, acids, alcohol, and fruit solids change the relationship between °Bx, SG, and density. Validate with a few measured density points when accuracy is critical.
5) What is “specific gravity” in the results?
Specific gravity is the ratio of your solution’s density to water’s density. It is dimensionless and easy to compare between batches. The calculator derives SG from °Bx using a standard sucrose approximation.
6) Which density unit should I report?
Use g/mL for lab-style reporting, kg/m³ for engineering and calculations, and lb/ft³ for imperial plant specifications. All three are consistent, just different scales of the same density value.
7) How do I export my results?
After calculating, use the Download CSV button for spreadsheet logs or the Download PDF button for a printable report. If you don’t see export buttons, calculate once so the results section appears.