EXPERIMENT 8 DETEMINATION OF
TOTAL SOLUBLE SOLIDS
Structure
8.1 Introduction
Objectives
8.2 Experiment
8.2.1 Principle
8.2.2 Requirements
8.2.3 hocedure
8.2.4 Result
8.3 Precautions
8.1 INTRODUCTION
Total soluble solids may be determined by means of Refractometer. Brix is a measure of
total soluble solids (TSS) in the case of pure sucrose solutions. Generally fruit juices
contain more sugar than other soluble constituents, and hence, Brix provides useful guide
of TSS or sugar content.
The concentration of sugar solutions can be determined conveniently for routine purposes
using a refractorneter. There are two types of refractometers viz. hand refractometers
and Abbe's refiactometers, the latter being tabletop instrument, which can measure both
OBrix (TSS) of sugar solutions and also there is provision for maintaining constant
temperature.
It should be noted that the refractometers are calibrated for sugar solutions and hence if
the medium contains other soluble solutes in substantial quantities, there will be slight
error.
Objectives
AAer studying and performing this experiment, you should be able to:
a determine the "Brix of sugar solutions and TSS of food products.
8.2 EXPERIMENT
8.2.1 Principle
Refiactometer measures total soluble solids (TSS) concentration based on the principle
of refraction of light. When a ray of light travels obliquely from one medium to another,
it is bent or refracted. The refraction occurs because light travels at slightly different
velocities in different media, the extent being proportional to the density of the solution or
the soluble solids concentration. The refractive index of a medium is defined as the ratio
of,the sine of the angle of incidence to the sine of the angle of refraction when a ray of
monochromatic light is refracted from a vacuum (or, to a very close approximation, from
air) into the medium. In a Brix refiactometer, the refractive index is calibrated into OBrix
readings. As refractive index is dependent on the density of the solution, the measurements
have to be made at a specific temperature (20 "C) or suitable corrections have to be
applied.
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Practical ,Manual 8.2.2 Requirements
Food Quality Testing and
Evaluation
Equipments
Hand Refractometer or Abbe's Refractometer
Thermostatically controlled water bath.
8.2.3 Procedure
Place few drops of the sample in between the prisms of hand refractometer and note the
reading at the demarcation line. Apply temperature correction for readings taken at
temperatures other than 20 OC using the following table.
In the case of Abbe's refractometer, circulate 20 C water in the chamber enclosing the
prism from a thermostatically controlled water bath. Place a few drops of the sample in
between the prisms and allow the temperature to equilibrate and note the Brix reading,
which gives per cent of sucrose sugar or TSS.
If sample is thick, squeeze it through cotton and place the drop in between the prisms.
8.2.4 Result
The readings are expressed as total soluble solids (TSS) = %.
Temperature corrections for readings of per cent sucrose in sugar solution by either Abbe
or Immersion refractometer at temperatures other than 20 %.
Table 8.1: International Temperature Correction Table, 1936
Percent Sucrose
o 5 110 15 I20 125 130 140 150 160 170
Subtract from Per Cent Sucrose
10 0.50 0.54 0.58 0.61 0.64 0.66 0.68 0.72 0.74 0.76 0.7
11 0.46 0.49 0.53 0.55 0.58 0.60 0.62 0.65 0.67 0.69 0.7
15 0.27 0.29 0.31 0.33 0.34 0.34 0.35 0.37 0.38 0.39 0.40
16 0.22 0.24 0.25 0.26 0.27 0.28 0.28 0.30 0.30 0.31 0.32
17 0.17 0.18 0.19 0.20 0.21 0.21 0.21 0.22 0.23 0.23 0.24
18 0.12 0.13 0.13 0.14 0.14 0.14 0.14 0.15 0.15 0.16 0.16
19 0.06 0.06 0.06 0.07 0.07 0.07 0.07 0.08 0.08 0.08 OA8
Determination of
Total Soluble Solids
Pew
8.3 PRECAUTIONS
The general precautions mentioned in the course 'Introduction' and those indicated in the experiments. '
should be followed meticulously.
