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Chemistry for Everyone
Concentration Scales for Sugar Solutions
David W. Ball
Department of Chemistry, Cleveland State University, Cleveland, OH 44115; d.ball@
In the chemistry laboratory, concentrations of solutions (and other solutes) and 75 g of water per 100 g of solution.
are expressed in a variety of common units. Molarity (moles The Brix scale is probably the most common scale used in
of solute per liter of solution) is probably the most common, beer- and winemaking, because the degrees Brix of the ini-
and much of the chemical and physical behavior of solutions tial juice or must (the industry term for the initial mixture
is (technically erroneously, in some cases) tied to molarity. that, after it is fermented, becomes wine or beer) can be di-
Molality (moles of solute per kilogram of solvent) is also com- rectly related to the alcohol content of the final fermented
mon, in part because it is temperature-independent and be- product, assuming that the dissolved solutes are all sugar. A
cause the molarity and molality of aqueous solutions is rule of thumb is that the alcohol content of the fermented
numerically similar for dilute solutions. Normality (number product will be about 0.55 times the degrees Brix of the start-
of equivalents per liter of solution), parts per million/billion/ ing solution. Beer brewers will adjust the sugar content of
trillion, and a variety of percentage composition are also com- the unfermented beer so the final alcohol content of the fin-
mon (1). ished beer is the desired percentage (typically 5–7%). Using
There are several industries that depend on solutions the rule of thumb from above, the initial must should be
where some sugar
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