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▶ 제 8. 일반시험법 ▶ 12. 부표 ▶ 12.7 설탕 비중 보정표
  • 12.7 설탕 비중 보정표

    Brix°

    (1)

    비중

    (2)

    Brix°

    (1)

    비중

    (2)

    Brix°

    (1)

    비중

    (2)

    44.0

    44.1

    44.2

    44.3

    44.4

    44.5

    44.6

    44.7

    44.8

    44.9

     

    45.0

    45.1

    45.2

    45.3

    45.4

    45.5

    45.6

    45.7

    45.8

    45.9

     

    46.0

    46.1

    46.2

    46.3

    46.4

    46.5

    46.6

    46.7

    46.8

    46.9

     

    47.0

    47.1

    47.2

    47.3

    47.4

    47.5

    47.6

    1.197247

    1.197775

    1.198303

    1.198832

    1.199360

    1.199890

    1.200420

    1.200950

    1.201480

    1.202010

     

    1.202540

    1.203071

    1.203603

    1.204136

    1.204668

    1.205200

    1.205733

    1.206266

    1.206801

    1.207335

     

    1.207870

    1.208405

    1.208940

    1.209477

    1.210013

    1.210549

    1.211086

    1.211623

    1.212162

    1.212700

     

    1.213238

    1.213777

    1.214317

    1.214856

    1.215395

    1.215936

    1.216476

    47.7

    47.8

    47.9

     

    48.0

    48.1

    48.2

    48.3

    48.4

    48.5

    48.6

    48.7

    48.8

    48.9

     

    49.0

    49.1

    49.2

    49.3

    49.4

    49.5

    49.6

    49.7

    49.8

    49.9

     

    50.0

    50.1

    50.2

    50.3

    50.4

    50.5

    50.6

    50.7

    50.8

    50.9

     

    51.0

    51.1

    51.2

    1.217017

    1.217559

    1.218101

     

    1.218643

    1.219185

    1.219729

    1.220272

    1.220815

    1.221360

    1.221904

    1.222449

    1.222995

    1.223540

     

    1.224086

    1.224632

    1.225180

    1.225727

    1.226274

    1.226823

    1.227371

    1.227919

    1.228469

    1.229018

     

    1.229567

    1.230117

    1.230668

    1.231219

    1.231770

    1.232322

    1.232874

    1.233426

    1.233979

    1.234532

     

    1.235085

    1.235639

    1.236194

    51.3

    51.4

    51.5

    51.6

    51.7

    51.8

    51.9

     

    52.0

    52.1

    52.2

    52.3

    52.4

    52.5

    52.6

    52.7

    52.8

    52.9

     

    53.0

    53.1

    53.2

    53.3

    53.4

    53.5

    53.6

    53.7

    53.8

    53.9

     

    54.0

    54.1

    54.2

    54.3

    54.4

    54.5

    54.6

    54.7

    54.8

    54.9

    1.246748

    1.237303

    1.237859

    1.238414

    1.238970

    1.239527

    1.240084

     

    1.240641

    1.241198

    1.241757

    1.242315

    1.242873

    1.243433

    1.243992

    1.244552

    1.245113

    1.245673

     

    1.246234

    1.246795

    1.247358

    1.247920

    1.248482

    1.249046

    1.249609

    1.250172

    1.250737

    1.251301

     

    1.251866

    1.252431

    1.252997

    1.253463

    1.254129

    1.254697

    1.255264

    1.255831

    1.256400

    1.256967

    주. (1) 검액을 굴절당도계로 측정한 값

    (2) 물의 온도 4°에서 설탕용액 20°와의 비교밀도