In the food sector, the water-soluble part of the total dry matter is given different names. These names which have the same meaning are expressed as water soluble dry matter, brix or refractometer value. Sugars, such as fructose and glucose, are the leading water-soluble dry substances. In addition, a number of organic acids such as citric acid, malic acid or tartaric acid are among the water-soluble dry substances.

The determination of water soluble solids is mostly done for vegetables and fruits, meat products such as salami and sausages and milk derivatives such as cheese and butter. The moisture content of these food products is quite high. In addition, water soluble solids such as fruit juice and alcoholic beverages are also determined.

With the determination of water soluble dry matter, an important value is obtained in various production stages and quality control studies. In addition, water-soluble dry matter determination studies are important to determine the maturity and harvesting time of the fruits or to keep the production under control in fruit juice, concentrate, canned or paste processing processes.

In the determination of water-soluble solids, or in the brix method, a variety of methods are used, such as refractometers, areometers, or drying cabinets. As it is practical, more refractometer is used. The percentage of soluble dry matter read on the refractometer scale is called the brix value.

Within the framework of physical analysis, water soluble solids (brix) determination studies are also carried out in the authorized laboratories. During these studies, the standards published by local and foreign organizations are complied with. At the same time, globally accepted test methods and test criteria are complied with. In this way, reliable and unbiased results are obtained.