So i've been a little stressed about this SG stuff so i'm putting something to make u think or at least to get more info
I needed to find more info about this bc I use the International Metric System and I wanted to know how to get this data using a formula or something so i started to research a lot...
*I was studying about SG and is really called Relative Density bc it's relative to the thing you are using to solubilize or "the solvent" which in this case is water* - So after this said i'm going to continue
The Relative Density is: Solution Density(1.xxx) / Water Density (at 20ºC is about .9982)
The relative density tell us about how is the density of a solution taking account that one is denser than other, easy right? well a lot of literature there complicates this shid a lot
The density of water is .9982 gr/cm3 and pure sucrose is 1.59 gr/cm3, so you will never surpass the 1.59 in your SG if this is made of pure sucrose. Relative Density tell us what is the relation between 2 different densities
So i'm making some math and correct me if i'm wrong:
Density of a solution water + pure sucrose = (mass water + mass sucrose)/(vol water + vol sucrose)
Example of a calculation based on pounds/galon
(3778.2 gr + 454 gr)/(3785 cm3 + 285.53 cm3)= 1.0395...
Relative density: 1.0397/.9982 = 1.0415
So let me ask, ¿¿¿where do people is getting that a pound (454gr) of pure sucrose in a gal (3.785 lt) is 1.045???
I've been checking my calculations with pages like this and im getting pretty close with this formula than the one it's used by everyone
*Take in account that starch density is 1.5 gr/cm3 so maybe there is something going on between transformed starches and not 100%transformed by the enzymes
The only way to get the 1.045 SG that everyone uses is that the sugar had 1.67 gr/cm3