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    Salometer Usage

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    Benjamin Grégoire
    The Salometer is a hydrometer used to measure the density of brines by indicating the percentage of saturation, with 0 degrees representing pure water and 100 degrees representing fully saturated brine containing 26.395% salt. The relationship between Salometer degrees and percentage of salt is determined by defining saturated brine as 100% and dividing this into 100 parts. Special Salometers may be scaled to represent brine containing 25% salt at 100 degrees. Proper procedure such as using the correct temperature and reading at the meniscus surface is required to obtain accurate Salometer readings.

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    Salometer Usage

    Uploaded by

    Benjamin Grégoire
    2K views3 pages
    The Salometer is a hydrometer used to measure the density of brines by indicating the percentage of saturation, with 0 degrees representing pure water and 100 degrees representing fully saturated brine containing 26.395% salt. The relationship between Salometer degrees and percentage of salt is determined by defining saturated brine as 100% and dividing this into 100 parts. Special Salometers may be scaled to represent brine containing 25% salt at 100 degrees. Proper procedure such as using the correct temperature and reading at the meniscus surface is required to obtain accurate Salometer readings.

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    The Salometer is a hydrometer used to measure the density of brines by indicating the percentage of saturation, with 0 degrees representing pure water and 100 degrees representing fully saturated brine containing 26.395% salt. The relationship between Salometer degrees and percentage of salt is determined by defining saturated brine as 100% and dividing this into 100 parts. Special Salometers may be scaled to represent brine containing 25% salt at 100 degrees. Proper procedure such as using the correct temperature and reading at the meniscus surface is required to obtain accurate Salometer readings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views3 pages

    Salometer Usage

    Uploaded by

    Benjamin Grégoire
    The Salometer is a hydrometer used to measure the density of brines by indicating the percentage of saturation, with 0 degrees representing pure water and 100 degrees representing fully saturated brine containing 26.395% salt. The relationship between Salometer degrees and percentage of salt is determined by defining saturated brine as 100% and dividing this into 100 parts. Special Salometers may be scaled to represent brine containing 25% salt at 100 degrees. Proper procedure such as using the correct temperature and reading at the meniscus surface is required to obtain accurate Salometer readings.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 3

    The Salometer and How to Use It

    The most common industrial instrument for measuring liquid density is the hydrometer and the most common of the hydrometers used to measure brine strength is the Salometer. The Salometer scale directly indicates the percent of saturation of the brine, reading 0 in pure water and 100S in fully saturated brine. By definition, the Salometer degree indicates the percent of saturation, i.e. a 70S is 70 percent saturated. Therefore, in calibrating Salometer scales or computing brine tables based on this scale, it is necessary first to establish the percent value of a fully saturated brine as the fundamental unit and then divide this percent into 100 parts. The Salometer degree and the percent salt are thus rigidly tied together by formula:
    Degrees S =
    % sa lt - brine X 100 % sa lt - sa tura ted brine

    Occasionally a special type of Salometer is used in the canning industry and for testing brine used in quality grading. It is graduated on a scale where 100S represents brine containing 25% salt, instead of saturated brine containing 26.395% salt.

    Ordinarily, Salometers are scaled for reading at a temperature of 60F, but special Salometers are available for the meat packing industry scaled for readings at 38F.

    Errors in reading a Salometer


    Considerable error may result from readings made with the correct Salometer at the correct temperature if proper procedure is not used. The following suggestions will help in securing correct Salometer readings. 1. Temperature of the brine should be the same as specified in the brine table being used. A 60F Salometer will not give a correct reading at 38F and vice versa. 2. Brine should be tested only in a straight walled cylinder of clear glass, set solidly on a level surface. Any moisture that collects on the outside of the cylinder should be wiped off.
    Alkar Section 14 - Page 1 J-Con Processing System

    3. Make sure that the Salometer stem is dry, clean, and free from grease, or caked salt crystals, and that the Salometer does not touch the sides of the cylinder when readings are taken. 4. Check new Salometers by placing them first in clear water, when the reading should be 0S at 60F. Empty the cylinder, rinse with a saturated salt solution, then refill with saturated brine at 60F. Salometer should read 100S. 5. Care must be taken to read the scale marking at the actual surface of the brine when the Salometer has come to rest. This brine surface is not level, as brine tends to rise along the sides of the cylinder and along the stem of the Salometer, forming a concave surface known as a meniscus. For a correct reading, bring the eye to a point level with the bottom of the meniscus.

    Explanation of Hydrometer Scales


    Density is defined as weight per unit volume (pounds per gallon, grams per milliliter, pounds per cubic foot, etc.) Specific gravity of liquids and solids is the density compared with that of water at 4C. Density of liquids is determined: (1) by weighing a known volume, or weighing equal volumes of water and the liquid and comparing (pycnometer); (2) by determining the loss in weight of a plummet of known volume weighed in air and in the liquid, or by comparing the weight of a plummet of unknown volume weighed in water (at 4C) and in the liquid (Westphal balance); or (3) by means of hydrometers, weighted glass floats which sink in the liquid to a depth dependent on the density, which is read at the liquid line on a calibrated stem extending above the liquid. Hydrometers are calibrated (1) in terms of specific gravity of liquid at 60F compared with water at 60F (called Sp. Gr. 60 / 60F); (2) in percentage of a substance in a solution or mixture; or (3) in arbitrary divisions, such as degrees Baum (Be.) degrees Twaddell (Tw.), degrees Salometer (S.).

    Alkar

    Section 14 - Page 2

    J-Con Processing System

    For Liquids Heavier than Water


    Degrees Salometer by far the most common of all the hydrometer scales used for testing brines. The scale indicates directly the percent saturation of the brine, reading 0S in pure water, and 100S in fully saturated brine. Since saturated brine contains 26.395% salt by weight, each Salometer degree represents 0.26395% salt. commonly used for testing density of tanning liquors. Bk = 1000 (Sp. Gr. - 1.000) a scale similar to the Barkometer scale, and widely used in England. Tw = 200 (Sp. Gr. - 1.000) an arbitrary scale originally intended to indicate % salt in brine. Be = 145 145 Sp. Gr. Degrees Brix (Balling) used in the sugar industries; each degree Brix represents percent sugar (sucrose).

    Degree Barkometer Degrees Twaddell

    Degrees Baum

    Alkar

    Section 14 - Page 3

    J-Con Processing System

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