Measuring salt in brine.



I used to measure the amount of salt in a brine with an raw egg (first check
if the egg is fresh)

When the egg floats, the brine is good. (brine for 4 to 5 days)

I now measuring with an egg is not exact, so I bought a brine tester (scale
0 To 100%) (http://www.alliedkenco.com ) when checking, an egg floats at
about 40 %.

I have two questions:

Does 40% sound ok to you?

Does anyone know how to convert this scale to the baumé scale?



Hope you can help me out



Adriaan