Refractometer for Syrup and Marmelade

€25,81 €32,00 με ΦΠΑ

Refractometer for Syrup and Marmelade (28-62% Brix)
The portable sugar refractometer is suitable for measuring sugars in syrup and marmelade.

Refractometer for Syrup and Marmelade (28-62% Brix)

Refractometer (28-62% Brix)

This refractometer allows you to quickly measure the percentage of sugars, (28-62%, with accuracy – 0.2%) in syrup and marmelade without the need for a large amount of sample. A couple of drops of the sample is enough to measure its sugar content. The instrument is calibrated very quickly and easily. Ideal and easy to use, both outdoors and in the laboratory. This model has a built-in automatic temperature compensation system with a range of 10 to 30 ° C. The portable sugar diaphragm consists of the following parts:

Refractometer for Syrup and Marmelade - Knowledge Research

Also included:

Instructions in English
Corrective temperature tables
Prism cleaning panel
Screwdriver
pipette
Deodorized water for calibration

USE OF A REFRACTOR

Using the instrument is simple. First the surfaces of the prism and the cover are washed with distilled water. Then carefully wiped (This cleaning is done after each use of the instrument).

Calibration

Before the measurement is made, the instrument is adjusted by placing 1-2 drops of distilled water at a temperature of 20 ° C. On the surface of the prism covered with the movable cover. Looking at the field of view in the light, the line separating the light from the dark field must coincide with the 0 of the scale. If it does not coincide then turning the adjusting screw is arranged to coincide.

Measurement Alcohol Refractometer

After adjusting the instrument, 1-2 drops of the must are placed on the surface of the prism and the field of view in the light is observed. The reading occurs when, by moving the instrument screw, the dividing line separating the light from the dark field is clearly displayed. The number of the scale corresponding to the dividing line gives the must content of sugar in% (Brix points, where 1 Brix = 1% sugar by weight)

For example, if the separation line is at 20 then the must contains 20% by weight sugar.

The indicators on the scale are set to 20 ° C. So if the must has a different temperature, then the result is corrected by adding if the temperature is higher or by subtracting if it is lower, of 0.2% per 3 degrees difference. The correction is made with the help of the Tables included in the product.