Difference Between Brix, RI, Kf of High Maltose Corn Syrup?

The Brix scale (& earlier Balling) relates solution spefic gravity @ 60F, to the weight % of dissolved solids. Note that this includes all dissolved components not just the maltose. The Refractive Index is measured with a special instrument that indicates the deviation of light through the sugar solution & this is proportional to the spefic gravity or concentration of the dissolved components. For reasonably precise results the Sp.Gr. can be measured with a hydrometer using a sample of solution at a temp. near 60F (readings are easily corrected to 60F if necessary). Review Wikipedia "Brix" for a tecnical discussion & formula to calculate wt % from Sp.Gr. Depending on your application various instrumentation is available for the measurement & control of the Sp.Gr. These include RI that is good for continous monitoring. I'm not sure what the term "Kf" refers to. And now it's time to crack open another "Homebrew"! ! !...

I wish to know, who could determine better solid content in the product? a) Brix b) Refracive Index c) Loss on dry - simply heating above 100 Deg d) Loss on drying - vaccum drying e) Karl fissher Method ( Kf)