Freezing Point of Propylene Glycol Freezing Point of Ethylene Glycol Specific Gravity of Battery Acid (1) Glycol - E.G (% v/v) E.G. Freeze Point (°C/°F) P.G (% v/v) P.G. Freeze Point (°C/°F) (1) Honey Moisture (1) Leica AR200 Refractometer (1) Long Length Sample Cell with Bubble Trap (1) NaCl (1) NaCl (%) NaCL (‰) Specific Gravity Refractive Index‰ (1) Refractive Index Brix (1) Refractive Index (nD) (1) Salinity - Chlorinity Specific Gravity Refractive Index (1) Salinity Specific Gravity of Seawater (1) Short Length Sample Cell with Bubble Trap (1) Soy Milk (1) Sugars - Dextran Fructose Glucose Lactose Maltose Sucrose (Brix) (1) Urea (1) Wine (1) Wine - Brix PA (% v/v) Ochesle (Oe) KMW (Babo) (1)

BX-20 (1) BX-3 (1) BX-4 (1) BX-50 (1) C10 (1) C25L (1) CTX-1 (1) CTX-2 (1) MDX-101 (1) MDX-102 (1) MDX-103 (1) MDX-201 (1) MDX-202 (1) MDX-301 (1) MDX-401 (1) MDX-602 (1) MDX-603 (1) NDX-2 (1) STX-3 (1) SX-1 (1) SX-2 (1) URX-60 (1)

0.0-28.0% 0-280‰ 1.00-1.217 1.3330-1.4200nD (1) 0.0-50.0% 1.3330 - 1.4200nD (1) 0.0-50.0% 0.0-22.0% 0-150° 0.0-25.0° (1) 0.0-51.0% 1.3330-1.4200nD 1.000-1.50s.g (1) 0.0-65.0% -50.0 to 0.0°C 0.0-73.0% -50.0 to 0.0°C (1) 0.0-90.0% 1.333-1.5300nD (1) 0.0-90.0% 5.0-38.0% 33.0-48.0° 1.3330-1.5300nD (1) 0-10% (1) 0-10% Brix (1) 0-100 PPT (1) 0-100‰ 0-57‰ 1.000-1.075 1.3330-1.4200nD (1) 0-100‰ 1.000-1.070 (1) 0-140°Oe; 0-32% Brix (1) 0-20% (1) 0-25% Soybean Milk; 0-32% Brix (1) 0-28% (1) 0-32% (1) 0-50% (1) 0-60% (1) 1.333-1.520 (1) 12.0 to 30.0% (1) 12-30% Honey Moisture (1) 28-62% (1) 45.0 to 93.0% (1) 45-82% (1) -50 to 0°C -50 to 0°C 1.10-1.40 (1) -50 to 32°F -60 to 32°F 1.10-1.40 (1) 60-90% (1)