Brixing

[Guest guest]

Nora,

Are you the one that responded to my inquiry a long time back about the

brixing measuring instrument? Was it Jeff? I need that information again

on how to get it and what it is I am asking for. Again, appologies to the

group for the repetition, I lose a lot of emails due to the volume of the

Raw Food Group emails and the Hellerwork group, and end up having to

massively delete out of not having time to get to all of my email. Thank

you for your patience and help.

Janaki

[Guest guest]

I know Norm is one of our resident experts on brixing. Helen has also

has had a lot of experience brixing. I don't recall if Nora does

brixing.

 

You could also check our archives

(RawSeattle/) near the bottom for

" brixing " to find past postings on the subject. Of course that is

also true of any subject we've discussed.

 

Jeff

 

 

[Guest guest]

Thanks Jeff,

I have only just now begun accessing after all this time due to some

unknown trouble I have had getting in. Now I'm getting in just fine. I'll

try looking there.

Janaki

-

" Jeff Rogers " <jeff

<RawSeattle >

Tuesday, July 13, 2004 1:11 PM

[RawSeattle] Re: Brixing

 

 

> I know Norm is one of our resident experts on brixing. Helen has also

> has had a lot of experience brixing. I don't recall if Nora does

> brixing.

>

> You could also check our archives

> (RawSeattle/) near the bottom for

> " brixing " to find past postings on the subject. Of course that is

> also true of any subject we've discussed.

>

> Jeff

>

>

[Guest guest]

There is a retired chemist on the Rawlife list who says brix only measures sugar

content, not nutritional quality. I haven't looked into it much, but it seems

like it would be pretty easy to check out. Just examine the nutritional content

of high brix produce and compare it to the nutritional content of low brix

produce. Does anybody know of any studies where that has been done?

 

Mark

-

Jeff Rogers

RawSeattle

Tuesday, July 13, 2004 1:11 PM

[RawSeattle] Re: Brixing

 

 

I know Norm is one of our resident experts on brixing. Helen has also

has had a lot of experience brixing. I don't recall if Nora does

brixing.

 

You could also check our archives

(RawSeattle/) near the bottom for

" brixing " to find past postings on the subject. Of course that is

also true of any subject we've discussed.

 

Jeff

 

 

 

[Guest guest]

hi janiki...

>I need that information again

> on how to get it and what it is I am asking for.

 

i pasted in some sources and information below for you

please feel free to write me direct if you wanna talk about it

 

i just checked the ebay link but i'm not sure if the other links are

current

 

norm )~

 

~~~ a well balanced diet is a chocolate chip cookie in each hand ~~~

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

refractometer sources;

 

you want an instrument that reads from 0/32%

and you don't necessarily need an instrument with temperature

compensation

 

search ebay for refractometer(s)

here's the type that seems to be most popular with brixheads

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem & category=20474 & item=431293

1721 & rd=1

 

 

if you decide to bid on a refractometer on ebay

consider using e-snipe or auctionsniper

http://www.esnipe.com/

http://www.auctionsniper.com/?from=cauger (AT) cox (DOT) net

 

 

- here's brix list member from down under

check out his other products also

http://www.plantsfood.com/refractometer.htm

 

you might check out the guy below also...

 

Message: 3

Mon, 01 Apr 2002 02:13:03 -0000

" CharDowner " <www.divine-heart.org >

Buy a Refractometer - Pricing for BrixTalk Members

 

Hi Guys:

 

Here's my two cents on Refractometers.

 

To ATC or not to ATC:

Automatic Temperature Compensation or " ATC " allows the refractometer

to automatically adjust for temperature fluctuations between 10C and

30C and still read as if it were done at 20C. This feature is handy

for outdoor testing at the farmers market or in the field. For

indoor testing, this feature is overkill (unless your samples are

refrigerated). Please note that samples taken below 10C, or above

30C will be gradually " off " the further from 20C you get. Here " ATC "

is useless.

 

Brix Range:

0-32% should be more than adequate, unless you are testing fruit

juice concentrates, jelly or honey.

 

I sell the following units:

 

RHB-32 - 0-32% Brix

RHB-32ATC - 0-32% Brix w/ ATC

RHB-18ATC - 0-18% Brix w/ ATC

RHB-10ATC - 0-10% Brix w/ ATC

RHB-62ATC - 28-62% Brix w/ ATC

RHB-82ATC - 45-82% Brix w/ ATC

RHB-90ATC - 58-90% Brix w/ ATC, 12%-27% Water and Baume Specific

Gravity @ 20C 38% - 43%

 

Each unit is made of durable machined aluminum and knurled rubber for

many years of use. I import them from China. They are a snap to

use, and I warranty them for two years (they should last a

lifetime).

 

Here's a special price for fellow BrixTalk members:

 

NEW! RHB-32.........................$59.99*

NEW! RHB-32ATC......................$65.99*

 

*=California Residents must pay an 8.25% Sales Tax, sorry.

Standard Shipping to the continental USA is $4.00.

International shipping will be determined by the going rates through

www.iship.com.

Please add $2.00 for Shipping Insurance, if you want it.

 

Please arrange to pay with your Credit/Debit Card or Personal/Company

Check through either www.Paypal.com or www.Billpoint.com. If you

like, you can send Checks or Money Orders to our address listed

below. Checks must clear the bank before we can ship out the unit,

sorry.

 

National Industrial Supply

392 S. Miraleste Drive #492

San Pedro, CA 90732

 

I hope that you'll find my prices are the best around for new

equipment. I take trade-ins in great working order too!

 

If you have any questions, please contact me!

 

Charlie

www.divine-heart.org