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Titrator       KATEGORI : Titrator
Hanna HI84533 Formol Number Mini Titrator for Wine and Fruit Juice Analysis Hanna HI84533 Formol Number Mini Titrator for Wine and Fruit Juice Analysis

The content of amino-acids and other nitrogen compounds in fruit juices and wines is expressed as total assimilable nitrogen and is determined by the formol method using an acid-base titration. The formol number (also known as formol index) is a parameter used for evaluation of the quality of fruit juices and wines.

In wines, the concentration of alpha amino acid in grapes change as a function of maturity and crop load (yield to vine size ratio). The concentration increases with fruit maturation and decreases with crop load. In the fermentation of wine, there is a minimum amount of amino acid and other nitrogen compounds (eg: 150-200 mg/L of yeast assimilable nitrogen) that has to be present in the must/juice. Too low of an amount will result in a stuck fermentation in which there is not enough nitrogen for the yeast to thrive. Because of the importance of nitrogen in fermentation, it is desirable to determine the nitrogen concentration before fermentation.

In fruit juices, the formol nitrogen number is one of the basic parameters measured to determine quality. Depending on the type of fruit, the number can increase or decrease with maturity. In orange and grapefruit juice, lower values are observed when the fruit is not suitably mature or there has been frost damage. In pineapple juice, a low number could be indicative of over-dilution with water or a disproportionate amount of the core was used. To determine the adulteration of fruit juices, the formol number, along with the chromatography characterization of amino acids, can be used.

Specifications

Range (as N) Low Range: 2.14 to 28.57 meq/L; 0.21 to 2.85 meq%; 30.0 to 400.0 mg/L; High Range: 21.7 to 71.4meq/L; 2.14 to 7.14 meq%; 300 to 1000 mg/L
Resolution Low Range: 0.01 meq/L; 0.01 meq%; 0.1 mg/L; High Range: 0.1 meq/L; 0.01 meq%; 1 mg/L;
Accuracy (@25ºC/77ºF) ±0.1 mg/L or 3% of reading, whichever is greater
Sample Volume Low Range: 10 mL; High Range: 2 mL
Method acid base titration
Principle endpoint titration, adjustable (pH 8.0 - 8.5 in 0.1 increments)
Pump Speed 10 mL/min
Stirring Speed 600 rpm
pH Range -2.0 to 16.0 pH; -2.00 to 16.00 pH
pH Resolution 0.1 pH / 0.01 pH
pH Accuracy (@25ºC/77ºF) ±0.01 pH
pH Calibration one, two, or three-point calibration, four available buffers (4.01, 7.01, 8.20, 10.01)
Temperature Compensation manual or automatic
mV Range -2000.0 to 2000.0 mV
mV Resolution 0.1 mV
mV Accuracy (@25ºC/77ºF) ±1 mV
Temperature Range -20.0 to 120.0°C; -4.0 to 248.0°F; 253.2 to 393.2 K
Temperature Resolution 0.1°C; 0.1°F; 0.1 K
Temperature Accuracy (@25ºC/77ºF) ±0.4°C; ±0.8°F; ±0.4 K
Logging Data up to 400 ( 200 titrations, 200 pH/mV readings)
Electrode HI1131B glass body, refillable, with BNC connector and 1 m (3.3’) cable (included)
Temperature Probe HI7662-T stainless steel temperature probe with 1 m (3.3’) cable (included)
Environment 0 to 50°C (32 to 122°F); RH max 95% non-condensing
Power Supply 12 VDC adapter (included)
Dimensions 235 x 200 x 150 mm (9.2 x 7.9 x 5.9”)
Weight 1.9 kg (67.0 oz.)
Ordering Information HI84533 is supplied with HI1131B pH electrode, HI7662-M temperature probe, HI7082 electrode fill solution (30 mL), HI84533-50 titrant solution (230 mL), HI84533-44 pump calibration solution (120 mL), HI84533-58 formol base reagent (230 mL), HI84533-59 pH adjustment reagent (30 mL), HI84533-60 additional reagent (30 mL), 100 mL beakers (2), tube set (aspiration tube with titrant bottle cap and dispensing tube with tip), dosing pump valve, 5 mL syringe, 1 mL plastic pipette, cleaning solution sachets for wine deposits and wine stains (2), 12 VDC adapter, instruction manual and quality certificate.
...Detail
Last update : 21/08/2015
HUBUNGI : jual,harga murah,distributor hanna indonesia,Hanna HI84533 Formol Number Mini Titrator for Wine and Fruit Juice Analysis
Hanna HI84502 Total Acidity Mini Titrator for Wine Analysis Hanna HI84502 Total Acidity Mini Titrator for Wine Analysis

Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines show lower levels of acid when there is a hot growing season or when the grapes come from warmer regions. In the proper proportion, acids are a desirable trait and give the wine character. The three predominant acids in wine are tartaric, malic and citric. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes to fruitiness. A small amount of titratable acidity comes from citric acid. Wine also contains trace amounts of other acids; the least desirable acid in wine is acetic acid, which, when present in more than a nominal amount, gives wine a sour or vinegary aspect.  

Total acidity, also called titratable acidity, is the sum of the Źfixed and volatile acids. In the United States the total acidity is usually expressed in terms of tartaric acid, even though other acids are also measured. Total acidity directly affects the color and flavor of wine and, depending on the style of the wine, is sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity makes wine tart and sharp; too little makes wines Žflat, flabby, and uninteresting. Proper acidity in wine is what makes it refreshing and an ideal accompaniment to food. The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels to retain the proper balance.

...Detail
Last update : 21/08/2015
HUBUNGI : jual,harga murah,Hanna HI84502 Total Acidity Mini Titrator for Wine Analysis,distributor hanna indonesia
Hanna HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis Hanna HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis

Winemakers add sulfur dioxide (SO2) to wine in order to inhibit bacteria and wild yeast growth and to serve as an antioxidant to prevent browning. When SO2 is added to wine, a portion of it becomes immediately bound while a remaining portion is unbound SO2. The portion that is unbound is also called free SO2; it is responsible for protecting the wine. The bound and free SO2 together are referred to as total SO2. The relationship between the amount of SO2 added and the amount of free SO2 is complex. This relationship is governed by the total amount of SO2 in the wine and the ability of compounds (e.g. sugars, aldehydes, keto acids, quinones, anthocyanin) to bind to the SO2. The exact relationship between free and bound will vary wine to wine.

The amount of free SO2 depends on how much is added, how much was present before the addition and how much was immediately bound. Free SO2 exists in two forms. Bisulfite (HSO3-) is the predominante form but is relatively ineffective. Molecular SO2 is the minor form and is responsible for protecting the wine. The amount of molecular SO2 available in wine is dependent upon the amount of free SO2 present and the pH. Typically 0.8 ppm of molecular SO2 provides adequate protection against bacteria growth and oxidation. In order to obtain this value for a wine sample that has a pH of 3.2 you would need 22 ppm of free SO2, if the pH was at 3.5 you would need double, 44 ppm.

 

pH

3.0

3.1

3.2

3.3

3.4

3.5

3.6

3.7

3.8

3.9

Free SO2

14

18

22

28

35

44

55

69

87

109

 

Molecular SO2 can be detected by human senses at about 2.0 ppm. This level is needed for maximum protection of wine. Higher levels are needed for sweet and most notable, botrytised wine. The HI 84500 can be used to test for free and total SO2 in all wines, including red, which are difficult to test using traditional methods due to the inability to see the distinctive color change that occurs at the end point.

The HI84500 offers a reliable, accurate, and fast way to analyze free and total sulfur dioxide. This mini titrator dispenses the titrant, detects the endpoint, and performs all necessary calculations automatically in a fraction of the time as compared to a manual titration. As found in Triage for Basic Wine/Grape Lab by Richard Carey, “the mini-titrator by Hanna reduces the time for an individual analysis by 75%”.

...Detail
Last update : 21/08/2015
HUBUNGI : jual,harga murah,distributor hanna indonesia,Hanna HI84500 Sulfur Dioxide Mini Titrator for Wine Analysis
Hanna HI84529 Titratable Acidity Mini Titrator for Dairy Analysis Hanna HI84529 Titratable Acidity Mini Titrator for Dairy Analysis

There are two fundamentally different measurements of dairy products: titratable acidity and pH. pH is a measurement of hydrogen ion concentration while titratable acidity is the neutralizing capacity of a dairy product with NaOH.

An increase in acidity can be caused by bacteria formation. Monitoring acidity is a way of determining the quality and freshness of dairy products. Acidity is determined by a pH endpoint titration using sodium hydroxide, and is defined as the consumption necessary to shift the pH value from 6.6 (corresponding to fresh milk) to a pre-determined pH value. While pH 7.0 is the actual point of neutralization, phenolphthalein is commonly employed as a color indicator to determine the endpoint of the reaction. When using phenolphthalein as an indicator a faint pink  color change occurs at pH 8.3. Titratable acidity is expressed in a variety of units based on the titration method performed. Each method varies in sample size and strength of NaOH used for the titration.

% Lactic Acid (%l.a.): is determined by taking a 20 mL or 20 g sample and diluting with twice its volume with deionized or distilled water. The sample is then titrated with 0.1 M sodium hydroxide to a phenolphthalein end point.

Degree Soxhlet Henkel (°SH): is determined by titrating a 50 mL sample with 0.1 M sodium hydroxide to a phenolphthalein end point.

Degree Dornic (°D): is determined by titrating a 100 mL sample with N/9 sodium hydroxide to a phenolphthalein end point.

Degree Thörner: is determined by taking a 10 mL sample and diluting with twice its volume with deionized or distilled water. The sample is then titrated with 0.1 M sodium hydroxide to a phenolphthalein end point

Knowing the relationship between sample weight or volume and strength of titrant it is possible to convert the reading obtained from one method to another. Below is a table with the factors preprogrammed in the HI84529 for converting between various units of measure.

From:

To:

Divide By:

%l.a.

°SH

0.0225

%l.a.

°D

0.0100

%l.a.

°Th

0.0090

Table for converting % lactic acid (%l.a.) to Degree Soxhlet Henkel (°SH), Degree Dornic (°D), and Degree Thorner °Th.

The HI84529 uses methods based on AOAC International and Standard Methods for the Examination of Dairy Products. Both of these methods report titratable acidity as % lactic acid and a conversion factor is used to convert the results to the other available units. The HI84529 can be customized to meet the needs of any dairy analysis lab. Samples can be titrated by weight or volume, diluted or non-diluted (low range only) and titrated to a Źfixed pH endpoint that can be adjusted by the user.  The HI84529 offers three different methods depending on the expected range and the weight of sample used. Select low range 50 to titrate a 50 ml or 50 g undiluted sample. The other titration options are low range 20 and high range 20 to titrate 20 mL or 20 g samples that are diluted twice their volume with deionized or distilled water.

Specifications

Range Low Range: %l.a.: 0.01 to 0.20; °SH: 0.4 to 8.9; °D: 1.0 to 20.0; °Th: 1.1 to 22.2 High Range: %l.a.: 0.1 to 2.0; °SH: 4.4 to 88.9; °D: 10 to 200; °Th: 11.1 to 222.2
Resolution Low Range: %I.a.: 0.01 ; °SH: 0.1; °D: 0.1; °Th: 0.1 High Range: %I.a.: 0.1; °SH: 0.1; °D: 1; °Th: 0.1
Accuracy (@25ºC/77ºF) Low Range: ± 0.01 %l.a. High Range: ± 0.1 %l.a.
Sample Volume LR 20: 20 mL or 20 g LR 50: 50 mL or 50 g HR 20: 20 mL or 20 g
Method acid base titration
Principle endpoint titration, adjustable (pH 8.0 - 8.7 in 0.1 increments)
Pump Speed 10 mL/min
Stirring Speed 800 (Low Range) / 1000 (High Range)
pH Range -2.0 to 16.0 pH; -2.00 to 16.00 pH
pH Resolution 0.1 pH / 0.01 pH
pH Accuracy (@25ºC/77ºF) ±0.01 pH
pH Calibration one, two, or three-point calibration, four available buffers (4.01, 7.01, 8.20, 10.01)
Temperature Compensation manual or automatic
mV Range -2000.0 to 2000.0 mV
mV Resolution 0.1 mV
mV Accuracy (@25ºC/77ºF) ±1 mV
Temperature Range -20.0 to 120.0°C; -4.0 to 248.0°F; 253.2 to 393.2 K
Temperature Resolution 0.1°C; 0.1°F; 0.1 K
Temperature Accuracy (@25ºC/77ºF) ±0.4°C; ±0.8°F; ±0.4 K
Logging Data up to 400 ( 200 titrations, 200 pH/mV readings)
Electrode FC260B pH electrode with 1 m (3.3’) cable (included), HI5315 reference probe with 1 m (3.3’) cable (included)
Temperature Probe HI7662-M stainless steel temperature probe with 1 m (3.3’) cable (included)
Environment 0 to 50°C (32 to 122°F); RH max 95% non-condensing
Power Supply 12 VDC adapter (included)
Dimensions 235 x 200 x 150 mm (9.2 x 7.9 x 5.9”)
Weight 1.9 kg (67.0 oz.)
Ordering Information HI84529-01 is supplied with FC260B pH electrode, HI5315 reference electrode, HI7662-M temperature probe, HI84529-50 low range 20 titrant (120 mL), HI84529-52 low range 50 titrant (120 mL), HI84529-51 high range 20 titrant (120 mL), HI84529-55 calibration standard (230 mL), HI7072 fill solution (30 mL), HI700640 cleaning solution for milk deposits (2 x 20 mL), capillary dropper pipette, 100 mL beakers (2), dosing pump valve, 5 mL syringe, 1 mL plastic pipette, tube set (aspiration tube with titrant bottle cap and dispensing tube with tip), stir bar, 12VDC power adapter, instruction manual and quality certificate.

...Detail

Last update : 21/08/2015
HUBUNGI : jual,harga murah,distributor hanna indonesia,Hanna HI84529 Titratable Acidity Mini Titrator for Dairy Analysis
Hanna HI84532 Titratable Acidity Mini Titrator for Fruit Juice Analysis Hanna HI84532 Titratable Acidity Mini Titrator for Fruit Juice Analysis

Titratable acidity is an important parameter in determining fruit maturity and sour taste in citrus fruits. The maturity of fruit is one of the most important factors to determine how well fruit will store and how it will taste. For some fruits, governmental quality standards (based on titratable acidity or the ratio of total soluble solids (°Brix) to titratable acidity) are in place to protect consumers. Immature fruit will normally have a low sugar to acid ratio as compared to mature fruit that will have a high sugar to acid ratio.

The HI84532 measures the concentration of titratable hydrogen ions contained in fruit juice samples by neutralization with a strong base solution to a fixed pH. This value includes all the substances of an acidic nature in the fruit juice including: free hydrogen ions, organic acids and acid salts. Titratable acidity is expressed as g/100 mL of the predominant acid. The predominant acids in fruit depend on the type of fruit being tested and include citric acid, tartaric acid, and malic acid. 

juice acid types and titratable acidity

...Detail
Last update : 21/08/2015
HUBUNGI : jual,harga murah,distributor hanna indonesia,Hanna HI84532 Titratable Acidity Mini Titrator for Fruit Juice Analysis
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