The molecular weight distributions and hydrolysable neutral sugar composition of dissolved organic carbon (DOC) was investigated in four maritime Antarctic lakes on Signy Island of different trophic status; Heywood Lake (eutrophic), Light Lake (oligo-mesotrophic), Sombre Lake and Moss Lake (both oligotrophic). Tangential flow ultra-filtration (TFU) was used to separate DOC into high molecular weight (HMW; >1000 Da) and low molecular weight (LMW; < 1000 Da) size fractions. Pulsed amperometric detection-high performance liquid chromatography (PAD-HPLC) was used to determine the hydrolysable neutral sugar molecular composition of each size fraction. Total DOC concentrations defined the trophic trend in the four lakes and ranged from 8 to 303 μM. The <1000 Da fraction of all the lakes dominated the DOC distribution, comprising 76% in Light Lake which also had the highest chl-a concentrations. Heywood Lake was relatively enriched in >1000 Da total organic carbon and had extremely high concentrations of total hydrolysable neutral sugars (11 μM) corresponding to 43% of total DOC. However, no clear pattern was apparent with regard to lake trophic status and potential sources of DOC, and the measured variations in individual aldose concentration, composition and their various molecular weight fractions.
Scientists and the sugar industry use degrees Brix (symbol ?Bx), introduced by Antoine Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 ?Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.
An infrared Brix sensor measures the vibrational frequency of the sugar molecules, giving a Brix degrees measurement. This does not equate to Brix degrees from a density or refractive index measurement because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as "refractometric dried substance" (RDS). One might speak of a liquid as having 20 ?Bx RDS. This refers to a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.
Different culinary sugars have different densities due to differences in particle size and inclusion of moisture.
The Domino Sugar Company has established the following volume to weight conversions:
Brown sugar 1 cup = 195g = 6.88 oz
Granular sugar 1 cup = 200g = 7.06 oz
Powdered sugar 1 cup = 120g = 4.23 oz
Hope this helps. :SIB
