Whether you are checking the sugar concentration in beverages or the hydrocarbon content in motor fuels, Refracto 30PX/30GS returns accurate and precise results within seconds, displayed in the measurement units needed. Using the total reflection method combined with precise temperature measurement and an elegant user interface, Refracto 30PX/GS quickly and consistently gives reliable results
Measurement Method : Determination of the angle of total reflection of the D-line of sodium (589.3 nm) Refractive Index : Measurement range : 1.32 – 1.50 (PX), 1.32 – 1.65 (GS) Resolution : 0.0001 Accuracy : ± 0.0005 Brix % (%) : Measurement range : 0 – 85 Brix% (PX), 0 – 100 Brix% (GS) Resolution : 0.1 Brix% Accuracy : ± 0.2 Brix% Temperature (°C or °F) : Measurement range : 10 – 40 °C Resolution : 0.1 °C Display : °C or °F Ambient temperature : 5 – 35 °C Measurement Units : nD, nD temperature compensated, Brix%, HFCS42, HFCS55, T.A. 1990, °KMW (Babo), °Baume, °Oechsle (D, CH), w/w%, v/v%, specific gravity and freezing point (°C or °F) for ethanol and NaCl, w/w%, v/v% and freezing point (°C or °F) for ethylene glycol and propylene glycol, w/w% and v/v% for isopropanol, user defined unit Temperature Compensation : With user-defined temperature compensation coefficient (nD temperature compensated, user defined), or automatically (all other units). Up to 10 temperature correction coefficients can be stored in the instrument Calibration : With pure water Data Memory : Up to 1100 results (measured value, sample and instrument identification, temperature correction coefficient, date, and time) Display : Backlit LC-Display Interface : Infrared for data transfer to PC and printer (IrDA or RS232C protocol) Batteries : 2 x LR3, 1.5 V, type AAA with approximately 60 hours battery life Materials : Housing : PBT Measurement cell (GS) : Sapphire, hard gold plated brass Materials with sample contact (GS) : Sapphire, gold, PBT Weight : Approximately 250 g
The Hi96811 Digital Wine Refractometer converts the refractive index of a wine, juice or must 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. Since the majority of sugar in grape juice and must is fructose and glucose instead of sucrose, the reading is sometimes referred to as “Apparent Brix”. Typical grapes at harvest will be between 19-24% Brix or degrees Brix (°Bx). The Hi96811 is an easy-to-use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab
The Hi96813 Digital Wine Refractometer converts the refractive index of the sample to sucrose concentration in units of percent by weight, % Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”
The Hi96814 Digital Wine Refractometer converts the refractive index of wine juice or must to sucrose concentration in units of percent by weight, % Brix (also referred to as °Brix). The conversion used is based on the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis). Since the majority of sugar in grape juice is fructose and glucose and not sucrose, the reading is sometimes referred to as “Apparent Brix”