Editing Sucrose (section)

===Measurement===

====Dissolved sugar content====
Scientists and the [[sugar industry]] use degrees [[Brix]] (symbol °Bx), introduced by [[Adolf Ferdinand Wenceslaus Brix|Adolf Brix]], as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 °Bx sucrose solution has 25&nbsp;grams of sucrose per 100&nbsp;grams of liquid; or, to put it another way, 25&nbsp;grams of sucrose sugar and 75&nbsp;grams of water exist in the 100&nbsp;grams of solution.

The Brix degrees are measured using an infrared sensor. This measurement 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.