Baume degree

简明释义

波美度

英英释义

例句

1.To produce dessert wines, vintners often aim for a Baume degree above 20.

为了生产甜点酒，酿酒师通常目标是达到20以上的Baume degree（波美度）。

2.A Baume degree of 12 indicates a higher sugar concentration in the grape must.

12的Baume degree（波美度）表示葡萄汁中糖分浓度较高。

3.In winemaking, achieving the right Baume degree is crucial for the desired flavor profile.

在酿酒过程中，达到合适的Baume degree（波美度）对所需的风味特征至关重要。

4.The wine's sweetness is measured in terms of Baume degree, which indicates how much sugar is present.

葡萄酒的甜度通过Baume degree（波美度）来衡量，表示含有多少糖分。

5.The Baume degree can help determine the optimal harvest time for grapes.

通过Baume degree（波美度）可以帮助确定葡萄的最佳采摘时间。

作文

The concept of the Baume degree is essential in various industries, particularly in the fields of chemistry and food production. The Baume degree is a scale used to measure the density of liquids. It was developed by French chemist Antoine Baumé in the early 18th century. This measurement is crucial because it helps determine the concentration of solutions, which can significantly influence the quality of products and processes. For instance, in the beverage industry, knowing the Baume degree of a syrup can help manufacturers achieve the desired sweetness and viscosity in their final products. A higher Baume degree indicates a denser solution, which corresponds to a higher concentration of sugar or other solutes. Therefore, understanding this measurement allows producers to fine-tune their recipes for optimal taste and texture.In addition to its applications in the food industry, the Baume degree is also critical in the chemical manufacturing sector. Many chemical reactions depend on the concentration of reactants, and using the Baume degree can help chemists ensure that they are working with the correct solution densities. For example, in the production of acids or bases, the Baume degree can indicate how much water should be added to achieve the desired concentration. This precision is vital for safety and efficiency in chemical processes, as incorrect concentrations can lead to dangerous reactions or suboptimal yields.Moreover, the Baume degree is not just limited to industrial applications; it also plays a role in everyday life. Wine makers, for example, often use the Baume degree to assess the potential alcohol content of their wines before fermentation. By measuring the sugar content of the grape juice in degrees Baumé, winemakers can predict how much sugar will convert to alcohol during fermentation, allowing them to craft wines with specific flavor profiles and alcohol levels.Understanding the Baume degree is also important for consumers. When purchasing products like juices or syrups, consumers may notice labels indicating the Baume degree. This information can guide them in making informed choices about the products they buy. A higher Baume degree might suggest a richer flavor or more sweetness, which could be desirable depending on individual preferences.In conclusion, the Baume degree is a valuable measurement that impacts various sectors, from food and beverage to chemical manufacturing. Its ability to quantify liquid density provides critical information that influences product formulation and safety. As consumers become more aware of the importance of such measurements, understanding the Baume degree can enhance their appreciation for the science behind the products they use daily. Whether in a laboratory or a kitchen, the Baume degree remains a fundamental aspect of ensuring quality and consistency in liquid formulations.

“Baume degree”是一个重要的概念，尤其在化学和食品生产等多个行业中。“Baume degree”是用来测量液体密度的一个尺度。它由法国化学家Antoine Baumé在18世纪初开发。这个测量非常关键，因为它有助于确定溶液的浓度，这会显著影响产品和过程的质量。例如，在饮料行业，知道糖浆的“Baume degree”可以帮助制造商在最终产品中实现所需的甜度和粘稠度。更高的“Baume degree”表示溶液更密集，这对应于更高的糖或其他溶质的浓度。因此，理解这一测量可以让生产者微调他们的配方，以获得最佳的味道和质地。除了在食品行业的应用外，“Baume degree”在化学制造行业也至关重要。许多化学反应依赖于反应物的浓度，使用“Baume degree”可以帮助化学家确保他们正在使用正确的溶液密度。例如，在酸或碱的生产中，“Baume degree”可以指示应该加入多少水以达到所需的浓度。这种精确性对于化学过程的安全性和效率至关重要，因为不正确的浓度可能导致危险的反应或次优的产量。此外，“Baume degree”不仅限于工业应用；它在日常生活中也发挥着作用。例如，酿酒师通常使用“Baume degree”来评估葡萄酒发酵前的潜在酒精含量。通过测量葡萄汁的糖分含量（以Baumé度为单位），酿酒师可以预测在发酵过程中将有多少糖转化为酒精，从而使他们能够酿造出具有特定风味特征和酒精水平的葡萄酒。理解“Baume degree”对消费者来说也很重要。在购买果汁或糖浆等产品时，消费者可能会注意到标签上标示的“Baume degree”。这些信息可以指导他们做出明智的购买选择。更高的“Baume degree”可能意味着更丰富的口味或更多的甜度，这可能根据个人偏好而有所不同。总之，“Baume degree”是一个有价值的测量，它影响着多个领域，从食品和饮料到化学制造。其量化液体密度的能力提供了影响产品配方和安全性的关键信息。随着消费者越来越意识到这种测量的重要性，理解“Baume degree”可以增强他们对日常使用产品背后科学的欣赏。无论是在实验室还是厨房，“Baume degree”仍然是确保液体配方质量和一致性的基本方面。