EXPERIMENT STATION BULLETINS. 



503 



TABLE I 



COMPARATIVE READINGS ON THE BRIX (OR BALLING*) AND BAUME SACCHARI- 

 METERS, WITH THE APPROXIMATE PERCENTAGES OF ALCOHOL AND ACETIC ACID 

 WHICH MAY BE OBTAINED THEORETICALLY IN THE VINEGAR FERMENTATION. 



*The Brix and Balling sacchari meters both read directly in percentages of cane sugar. They may 

 differ, however, in the temperature at which they are to be read. 



Adapted from Table 3, Appendix, of C. A. Browne's Handbook of Sugar Analysis (1912). 



