The Hi96832 Digital Refractometer utilizes the measurement of refractive index to determine the percent volume and freezing points of propylene glycol based solutions. Propylene glycol is used in glycol chillers and dispensing systems intended for food applications, such as beer and wine. Maintaining the appropriate percent of glycol is important in glycol chillers as too low of a percentage could lead to the system freezing and rupturing while too much glycol will reduce the systems efficiency
Propylene Glycol Range : 0 to 100% Propylene Glycol Resolution : 0.1 % Propylene Glycol Accuracy : ±0.3 % Temperature Range : 0 to 80°C (32 to 176°F) Temperature Resolution : 0.1°C (0.1°F) Temperature Accuracy : ±0.3 °C (±0.5 °F) Temperature Compensation : automatic between 0 and 40°C (32 to 104°F) Automatic Shut-Off : after three minutes of inactivity Battery Type/Life : 9V / approximately 5000 readings Refractometer Light Source : yellow LED Minimum Sample Volume : 100 μL (to cover prism totally) Sample Cell : stainless steel ring and flint glass prism Measurement Time : approximately 1.5 seconds Ordering Information : HI96832 is supplied with battery and instruction manual Notes : Enclosure Rating: IP65 Dimensions : 192 x 102 x 67 mm (7.6 x 4.01 x 2.6”) Weight : 420 g (14.8 oz.)
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”