The HI96750-11 Potassium CAL Check™ Standards provide a simple solution to calibrating and validating the compatible HI96750 Potassium Portable Photometer. This high quality set of standards is manufactured in our state-of-the-art facility and comes supplied with a certificate of analysis. The certificate of analysis provides the lot number, reference values, and expiration date for traceability when certifying compatible potassium photometers
The HI96801 portable refractometer converts the refractive index of a food sample to % brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight sucrose solution. The HI96801 is ideal for the analysis of fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, tofu and condiments. The HI96801 is an easy to use tool for measuring sugar in food samples in the field or in the lab.
To make a Sucrose Solution, follow the procedure below:
Example to prepare as 25% sucrose solution:
% Brix | Sucrose (g) | Water (g) | Total (g) |
25 | 25.000 | 75.000 | 100.000 |
The HI96801 digital refractomer takes measurements based on a sample™s refractive index. Refractive index is a measurement of how light behaves as it passes through the sample. Depending on the sample™s composition, light will refract and reflect differently. By measuring this activity with a linear image sensor, the sample™s refractive index can be assessed and used to determine its physical properties such as concentration and density. In addition to the linear image sensor, the HI96801 uses an LED light, prism and lens to make measurement possible.
Variations in temperature will affect the density of a solution based on the compound that is present. In digital refractometry the use of temperature compensation is necessary for accurate results. The HI96801 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book for a percent by weight sucrose solution.