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Hydrometer
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===Saccharometer=== {{about|the hydrometer|the optical instrument|Saccharimeter|section=yes}} [[File:Saccharometer, Merseyside Maritime Museum.jpg|thumb|right|A 20th century saccharometer]] A saccharometer is a type of hydrometer used for determining the amount of sugar in a solution, invented by [[Thomas Thomson (chemist)|Thomas Thomson]].<ref>{{Cite book |last=Thomson |first=Thomas |url=https://books.google.com/books?id=6bUoAQAAMAAJ&q=Thomas+Thomson+saccharometer |title=Explanation of Allan's Saccharometer: Appointed by Act of Parliament for the Use of Distillers, & C |date=1840 |publisher=D. & W. Millar |language=en}}</ref> It is used primarily by [[winemaker]]s and [[brewing|brewers]],<ref>{{cite book |last1=Sambrook |first1=Pamela |url=https://books.google.com/books?id=vDEwIR0ZHGYC&q=Saccharometer&pg=PA64 |title=Country House Brewing in England, 1500-1900 |date=1996 |publisher=A&C Black |isbn=9781852851279 |access-date=2009-10-11}}</ref> and it can also be used in making [[sorbet]]s and ice-creams.<ref>{{cite book |url=https://books.google.com/books?id=D6YuI15dT74C&q=Saccharometer&pg=PA250 |title=Patisserie |isbn=9780750604307 |access-date=2009-10-11 |last1=Hanneman |first1=Leonard J. |year=1993 |publisher=Butterworth-Heinemann }}</ref> The first brewers' saccharometer was constructed by Benjamin Martin (with distillation in mind), and initially used for brewing by James Baverstock Sr in 1770.<ref>{{cite book |last1=Mathias |first1=Peter |url=https://books.google.com/books?id=PyU9AAAAIAAJ&pg=PA71 |title=The Brewing Industry in England 1700-1830 |publisher=University Press |year=1959 |access-date=2012-03-16}}</ref> Henry Thrale adopted its use and it was later popularized by John Richardson in 1784.<ref>{{cite book |last1=Bud |first1=Robert |url=https://books.google.com/books?id=1AsFdUxOwu8C&q=Saccharometer+John+Richardson&pg=RA1-PA312 |title=Instruments of Science: An Historical Encyclopedia |last2=Warner |first2=Deborah Jean |last3=Chaplin |first3=Simon |last4=Johnston |first4=Stephen |last5=Peterson |first5=Betsy Bahr |publisher=Science Museum, London, and National Museum of American History, Smithsonian Institution |year=1998 |isbn=9780815315612 |access-date=2009-10-11}}</ref> It consists of a large weighted glass bulb with a thin stem rising from the top with calibrated markings. The sugar level can be determined by reading the value where the surface of the liquid crosses the scale. The higher the sugar content, the denser the solution, and thus the higher the bulb will float.
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