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The '''Baumé scale''' is a pair of [[hydrometer]] scales developed by French pharmacist [[Antoine Baumé]] in 1768 to measure [[density]] of various liquids. The unit of the Baumé scale has been notated variously as ''degrees Baumé'', ''B°'', ''Bé°'' and simply Baumé (the accent is not always present). One scale measures the density of liquids heavier than water and the other, liquids lighter than water. The Baumé of [[distilled water]] is 0.<br />
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==Conversions==<br />
The relationship between specific gravity (s.g.) ([[relative density]]) and degrees Baumé is function of the temperature. Different versions of the scale may use different reference temperatures. Different conversions formulae can therefore be found in various handbooks.<br />
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As an example, a recent handbook<ref>'Perry's Chemical Engineers' Handbook (8th Edition)', McGraw-Hill, 2008. Table 1-13 (page 1-19). ISBN 978-0-07-142294-9</ref> indicates the following conversion rules at a temperature of 60°F:<br />
:*For liquids more dense than water: <math>\text{s.g.}=\frac{145}{145 - \text{degrees Baumé}}</math><br />
:*For liquids less dense than water: <math>\text{s.g.}=\frac{140}{130+\text{degrees Baumé}}</math><br />
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An older handbook<ref>Smithells, Colin J. and Al. 'Metals Reference Book', London Butterworths Scientific Publications, 1949. Page 41</ref> gives the following formulae (no reference temperature being mentioned): <br />
:*For liquids more dense than water:<math>\text{s.g.}=\frac{144}{144 - \text{degrees Baumé}}</math><br />
:*For liquids less dense than water:<math>\text{s.g.}=\frac{144}{134 + \text{degrees Baumé}}</math><br />
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==Definitions==<br />
Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at {{convert|60|F}}. Baumé degrees (light) was calibrated with 0°Bé (light) being the density of 10% NaCl in water by mass and 10°Bé (light) set to the density of water.<br />
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==Other scales==<br />
Because of vague instructions or errors in translation a large margin of error was introduced when the scale was adopted. The [[API gravity]] scale is a result of adapting to the subsequent errors from the Baumé scale. The Baumé scale is related to the Balling, [[Brix]], [[Plato scale|Plato]] and '[[Gravity (beer)|specific gravity]] times 1000' scales.<br />
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==Use==<br />
Before standardisation on [[specific gravity]] around the time of [[World War II]] the Baumé scale was generally used in industrial chemistry and [[pharmacology]] for the measurement of density of liquids. Today the Baumé scale is still used in various industries such as brewing, [[sugar beet#Processing|sugar beet processing]], ophthalmics, [[starch]] industry, and winemaking.<br />
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==See also==<br />
*[[Ripeness in viticulture]]<br />
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==References==<br />
{{reflist}}<br />
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==Further reading==<br />
*{{cite book<br />
| first=Roger<br />
| last=Boulton<br />
| coauthors=Vernon Singleton, Linda Bisson, Ralph Kunkee<br />
| title=Principles and Practices of Winemaking<br />
| year=1996<br />
| publisher=Chapman & Hall<br />
}} ISBN 0-412-06411-1<br />
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{{DEFAULTSORT:Baume scale}}<br />
[[Category:Oenology]]<br />
[[Category:Units of density]]<br />
[[Category:Food science]]</div>65.197.211.2