Curry • Soup
1. Taking a sample
| When preparing a sample to be measured, avoid large, solid pieces in the sample as much as possible.
If the sample contains a lot of oil, try to avoid the oil as well. Place 20-50 grams of curry or stew into
a beaker and mix well with a plastic spoon. Apply a few drops onto the prism surface. |
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2.Measuring Method
| ● Hand-Held Refractometers <MASTER-α, T, M> |
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| 1) After thoroughly mixing the sample, apply a few drops onto the prism
with a plastic spoon. Make sure the sample is evenly spread over the prism when closing the daylight plate. |
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2) Look through the eyepiece. Read the boundary line where the blue and the white color meet.
This is the Brix (%) |
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| ● "Pocket" Condiments Refractometer<PAL-98S> |
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| 1) After thoroughly mixing the sample, apply a few drops onto the prism
with a plastic spoon. Agitate lightly in the sample stage before measuring. |
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2) Press the START key. The measured value is digitally displayed in a few seconds.
If you are measuring continuously, calculate the average of the repeated measurements. |
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| *The measured value may vary if the same sample is measured continuously due to the influence of
oil and/or suspended solids present in the sample, or a change in the temperature of the sample.
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3.Example for measurement value
Concentrations vary, depending on ingredients and manufacturing process.
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Brix |
| Beef curry |
13.9% |
| Brown sauce |
14.7% |
| Corn soup |
9.1% |
| Cream stew |
14.5% |
| Bouillabaisse |
7.4% |
| Clam chowder |
13.0% |
| Minestrone |
6.2% |
| Shark's fin soup |
5.1% |
● For curries and stews, the displayed value shows the total percentage of all soluble solids, including sugar, salts, acid, protein, oil, spices, starch, and other similar soluble solids.
● It is easy to maintain the taste by checking the concentration.
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