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This Paderno 5-1/2″ long syrup density meter measures the amount of sugar in liquid syrup. The meter is placed in the liquid where it will reach a natural floating point. The liquid should be cooled to 68 degrees Fahrenheit before measuring. The meter will sink or float more or less according to the density of the sugar concentration. It is printed on two sides with either Baume degrees or grams/ml.
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