{"id":332,"date":"2014-01-18T20:21:36","date_gmt":"2014-01-18T19:21:36","guid":{"rendered":"http:\/\/darrigan.net\/blog\/?p=332"},"modified":"2024-09-12T08:54:49","modified_gmt":"2024-09-12T06:54:49","slug":"sirop-sucre-solubilite-indice-refraction-brix","status":"publish","type":"post","link":"https:\/\/darrigan.net\/blog\/sirop-sucre-solubilite-indice-refraction-brix\/","title":{"rendered":"Sirop de sucre, solubilit\u00e9, indice de r\u00e9fraction et degr\u00e9 Brix"},"content":{"rendered":"<p>Voici quelques calculateurs utiles \u00e0 l&rsquo;apiculteur, pour la correspondance entre l&rsquo;indice de r\u00e9fraction d&rsquo;un sirop de sucre ou d&rsquo;un miel, le degr\u00e9 Brix (pourcentage massique en saccharose), la teneur en eau, la solubilit\u00e9 du saccharose en fonction de la temp\u00e9rature.<\/p>\n<p><!--more--><\/p>\n<p><script type=\"text\/javascript\" language=\"javascript\">\nfunction indice_to_brix (form) {\nn_D = form.indice.value ;\nBrix = (((((11758.74*n_D -88885.21)*n_D + 270177.93)*n_D - 413145.80)*n_D + 318417.95)*n_D - 99127.4536) ;\nform.brix.value = Math.round( Brix *10)\/10;\nWeau = ((-0.26810-Math.LOG10E*Math.log(n_D-1.0000))\/0.002243) ;\nform.Weau.value = Math.round( Weau *10)\/10;\nif (n_D < 1.4702 || n_D > 1.5041) {form.Weau.value = \"****\"};\n}\nfunction solubilite_vs_celcius (form) {\nT_C = form.temperature.value ;\nSolubilite_Vavrinecz = (64.447 + 0.08222*T_C + 0.0016169*T_C*T_C - 0.000001558*T_C*T_C*T_C - 0.0000000463*T_C*T_C*T_C*T_C) ;\nform.solubilite_vavrinecz.value = Math.round( Solubilite_Vavrinecz *10)\/10 ;\nCoefficient_Vavrinecz = 100 * Solubilite_Vavrinecz \/ (100-Solubilite_Vavrinecz) ;\nform.coefficient_vavrinecz.value = Math.round( Coefficient_Vavrinecz *10)\/10 ;\nSolubilite_Smelik = (71.0615 + 0.053625*T_C + 0.000655303*T_C*T_C) ;\nform.solubilite_smelik.value = Math.round( Solubilite_Smelik *10)\/10 ;\nCoefficient_Smelik = 100 * Solubilite_Smelik \/ (100-Solubilite_Smelik) ;\nform.coefficient_smelik.value = Math.round( Coefficient_Smelik *10)\/10 ;\nif (T_C < 100 || T_C > 125) {form.solubilite_smelik.value = \"****\"};\nif (T_C < 100 || T_C > 125) {form.coefficient_smelik.value = \"****\"};\n}\n<\/script><\/p>\n<h2>D\u00e9finitions<\/h2>\n<ul>\n<li><strong>Degr\u00e9 Brix (\u00b0Bx)<\/strong> :\u00a01 \u00b0Bx correspond \u00e0 1 g de <strong>saccharose<\/strong> pour 100 g de m\u00e9lange consid\u00e9r\u00e9. Il s&rsquo;agit donc d&rsquo;une concentration exprim\u00e9e en\u00a0pourcentage massique\u00a0<em>\u00e9quivalent en saccharose.<\/em><\/li>\n<li><strong>Coefficient de solubilit\u00e9, K<sub>S<\/sub><\/strong>\u00a0: grandeur sans unit\u00e9, cela correspond \u00e0 la masse (en gramme) de solut\u00e9 que l&rsquo;on peut dissoudre dans 100 g de solvant. Pour un sirop de saccharose, c&rsquo;est donc la masse de saccharose (en gramme) sur l&rsquo;on peut dissoudre dans 100 g d&rsquo;eau.<\/li>\n<\/ul>\n<h2><span style=\"font-size: 1.142857143rem; line-height: 1.846153846;\">Lien entre indice de r\u00e9fraction et degr\u00e9 Brix :<\/span><\/h2>\n<p>L&rsquo;<strong>indice de r\u00e9fraction<\/strong> (n<sub>D<\/sub><sup>20<\/sup>) du miel doit se mesurer\u00a0\u00e0 20 \u00b0C et \u00e0 la raie D du sodium (589,3 nm), avec un r\u00e9fractom\u00e8tre. Il\u00a0d\u00e9pend de la quantit\u00e9 de sucres (glucose, fructose\u2026) et d&rsquo;eau. Un calcul bas\u00e9 sur une r\u00e9gression polynomiale permet de d\u00e9duire le degr\u00e9 Brix du sirop ou du miel consid\u00e9r\u00e9.<\/p>\n<form>\n<ul>\n<li><span style=\"color: #008000;\">n<sub>D<\/sub><sup>20<\/sup> = <input style=\"font-family: sans-serif;\" max=\"1.5400\" maxlength=\"6\" min=\"1.3330\" name=\"indice\" size=\"5\" step=\"0.0001\" type=\"number\" value=\"1.3330\" \/><\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Degr\u00e9 Brix d&rsquo;un sirop : <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"brix\" readonly=\"readonly\" size=\"4\" type=\"text\" value=\"0\" \/><span style=\"line-height: 1.714285714; font-size: 1rem;\"> \u00b0Bx<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Teneur en eau d&rsquo;un miel : <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"Weau\" readonly=\"readonly\" size=\"4\" type=\"text\" value=\"****\" \/><span style=\"line-height: 1.714285714; font-size: 1rem;\"> %m\/m<\/span> (calcul d&rsquo;apr\u00e8s Arr\u00eat\u00e9 du 15\/02\/1977, valable pour n<sub>D<\/sub><sup>20<\/sup> compris entre 1,4702 et 1,5041)<\/li>\n<\/ul>\n<\/form>\n<p>R\u00e9f\u00e9rences :<\/p>\n<ul>\n<li><em>Sucrose conversion table<\/em>, United States Department of Agriculture : <a href=\"http:\/\/www.greenwoodassociates.com\/certs\/Detailed%20Brix%20Chart.pdf\" class=\"mtli_attachment mtli_pdf\" target=\"_blank\" rel=\"noopener\">http:\/\/www.greenwoodassociates.com\/certs\/Detailed%20Brix%20Chart.pdf<\/a><\/li>\n<li>\u00ab\u00a0ICUMSA Methods Book\u00a0\u00bb, op. cit.; Specification and Standard SPS-3 Refractometry and Tables &#8211; Official; Tables A-F<\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\"><a href=\"http:\/\/en.wikipedia.org\/wiki\/Brix\" target=\"_blank\" rel=\"noopener\">http:\/\/en.wikipedia.org\/wiki\/Brix<\/a><br \/>\n<\/span><\/li>\n<\/ul>\n<h2>Solubilit\u00e9 du saccharose dans l&rsquo;eau en fonction de la temp\u00e9rature :<\/h2>\n<p>Calculateur permettant de savoir le coefficient de solubilit\u00e9\u00a0du saccharose (sucre blanc en poudre) dans l&rsquo;eau pure, \u00e0 une temp\u00e9rature donn\u00e9e. On en d\u00e9duit aussi le pourcentage massique de saccharose dans le sirop (degr\u00e9 Brix).<\/p>\n<p>Ceci peut \u00eatre utile pour la fabrication d&rsquo;un sirop ou bien pour la fabrication d&rsquo;une solution de saccharose servant \u00e0 \u00e9talonner un r\u00e9fractom\u00e8tre. Dans ce dernier cas, il faut prendre soin de mesurer l&rsquo;indice de r\u00e9fraction \u00e0 20 \u00b0C, et s&rsquo;assurer que la solution est stabilis\u00e9e \u00e0 cette temp\u00e9rature depuis un bon moment.<\/p>\n<form>\n<ul>\n<li><span style=\"color: #008000;\">Temp\u00e9rature : T = <input style=\"font-family: sans-serif;\" max=\"200.0\" maxlength=\"5\" min=\"0.0\" name=\"temperature\" size=\"5\" step=\"0.1\" type=\"number\" value=\"20.0\" \/>\u00a0\u00b0C<\/span><\/li>\n<\/ul>\n<p>Selon l&rsquo;\u00e9quation de Vavrinecz :<\/p>\n<ul>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Solubilit\u00e9 du saccharose\u00a0: <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"solubilite_vavrinecz\" readonly=\"readonly\" size=\"6\" type=\"text\" value=\"66.7\" \/><span style=\"line-height: 1.714285714; font-size: 1rem;\"> \u00b0Bx<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Coefficient de solubilit\u00e9, K<sub>S<\/sub>\u00a0: <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"coefficient_vavrinecz\" readonly=\"readonly\" size=\"6\" type=\"text\" value=\"200.5\" \/><\/li>\n<\/ul>\n<p>Un autre calcul, \u00e0 partir de l&rsquo;\u00e9quation de Smelik, n&rsquo;est valable qu&rsquo;entre 100 et 125 \u00b0C :<\/p>\n<ul>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Solubilit\u00e9 du saccharose\u00a0: <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"solubilite_smelik\" readonly=\"readonly\" size=\"6\" type=\"text\" value=\"****\" \/><span style=\"line-height: 1.714285714; font-size: 1rem;\"> \u00b0Bx<\/span><\/li>\n<li><span style=\"line-height: 1.714285714; font-size: 1rem;\">Coefficient de solubilit\u00e9, K<sub>S<\/sub>\u00a0: <\/span><input style=\"font-family: 'Open Sans', Helvetica, Arial, sans-serif;\" disabled=\"disabled\" name=\"coefficient_smelik\" readonly=\"readonly\" size=\"6\" type=\"text\" value=\"****\" \/><\/li>\n<\/ul>\n<\/form>\n<p>R\u00e9f\u00e9rences :<\/p>\n<ul>\n<li><em>Beet-Sugar Handbook<\/em>, Mosen Asadi, Wiley-Interscience (2007) &#8211; ISBN 0-471-76347-0<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Voici quelques calculateurs utiles \u00e0 l&rsquo;apiculteur, pour la correspondance entre l&rsquo;indice de r\u00e9fraction d&rsquo;un sirop de sucre ou d&rsquo;un miel, le degr\u00e9 Brix (pourcentage massique en saccharose), la teneur en eau, la solubilit\u00e9 du saccharose en fonction de la temp\u00e9rature.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[6,26,11,41,28,29],"_links":{"self":[{"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/posts\/332"}],"collection":[{"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/comments?post=332"}],"version-history":[{"count":51,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/posts\/332\/revisions"}],"predecessor-version":[{"id":1102,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/posts\/332\/revisions\/1102"}],"wp:attachment":[{"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/media?parent=332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/categories?post=332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/darrigan.net\/blog\/wp-json\/wp\/v2\/tags?post=332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}