 Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.Scientists and the sugar industry use degrees Brix (symbol °Bx), introduced by Adolf Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid.A 25 °Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.