Reftractometers
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HI96800 Digital Refractometer for Refractive Index and Brix
fisher brand
Hanna Instruments new HI96800 Digital Refractometer combines form and function into one compact unit. Featuring a 1.5 second response time, the HI96800 measures refractive index from 1.3330 to 1.5040 with temperature compensation (nD20) and from 1.3300 to 1.5080 without temperature compensation (nD). For added versatility the refractometer also converts refractive index to % Brix (0-85%). One-button calibration makes setup quick and easy.
The improved easy-to-read LCD screen displays temperature units (°C or °F) and measurements simultaneously. By pressing the ‘Range’ key, users can easily switch between refractive index (nD), refractive index (nD20) and % Brix readings while in measurement mode. The HI96800’s IP65 water-resistant casing and sealed sample well is built to perform under harsh conditions, making it suitable for use in the field or in the laboratory.
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HI96801 Digital Refractometer for Brix Measurement in Food
fisher brand
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.
- Designed for food sugar analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 85% brix range with an accuracy of ± 0.2%
Making a % Standard Sucrose Solution
To make a Sucrose Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1 directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 60% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% sucrose solution:
% Brix Sucrose (g) Water (g) Total (g) 25 25.000 75.000 100.000 -
HI96802 Digital Refractometer for % Fructose by Weight Analysis
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The HI96802 Digital Fructose Refractometer converts the refractive index of a food sample to % fructose by weight. 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 fructose solution. The HI96802 is ideal for the analysis of fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, tofu and condiments. The HI96802 is an easy to use tool for measuring sugar in food samples in the field or in the lab.
- Designed for food sugar analysis
- Temperature Compensation algorithms based on fructose solution
- 0 to 85% fructose by weight range with an accuracy of ± 0.2%
Making a Standard % Fructose Solution
To make a Fructose Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity fructose (CAS #: 57-48-7) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when fructose has dissolved and allow to cool before use.
Example to prepare as 25% fructose solution:
Fructose % (g/100g) Fructose (g) Water (g) Total (g) 25 25.000 75.000 100.000 -
HI96803 Digital Refractometer for % Glucose by Weight Analysis
fisher brand
The HI96803 portable refractometer converts the refractive index of a food sample to % glucose by weight. 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 glucose solution. The HI96803 is ideal for the analysis of fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, tofu and condiments. The HI96803 is an easy to use tool for measuring sugar in food samples in the field or in the lab.
- Designed for food sugar analysis
- Temperature Compensation algorithms based on glucose solution
- 0 to 85% glucose by weight range with an accuracy of ± 0.2%
Making a % Standard Glucose Solution
To make a glucose Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity glucose (CAS #: 50-99-7) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 60% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when fructose has dissolved and allow to cool before use.
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Features at-a-glance:
One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays measurement and temperature readings simultaneously
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
Stainless steel sample well
- Easy to clean and corrosion-resistant
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
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HI96804 Digital Refractometer for % Invert Sugar by Weight Analysis
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The HI96804 Digital Invert Sugar Refractometer converts the refractive index of a food sample to % invert sugar by weight. 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 invert sugar solution. The HI96804 is ideal for the analysis of invert sugar produced from honey, jam, or manufactured from the splitting of sucrose compound. The HI96804 is an easy to use tool for measuring sugar in food samples in the field or in the lab.
- Designed for food sugar analysis
- Temperature Compensation algorithms based on invert sugar solution
- 0 to 85% invert sugar by weight range with an accuracy of ± 0.2%
Features at-a-glance:
One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
The dual-level LCD displays measurement and temperature readings simultaneouslyStainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
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HI96811 Digital Refractometer for Sugar (% Brix) Analysis in Must and Juice
fisher brand
The HI96811 Digital Refractometer converts the refractive index of a 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.
- Designed for winemaking sugar analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 50% Brix range with an accuracy of +/- 0.2% Brix
Making a Standard % Brix (Sucrose) Solution
To make a Brix Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% Brix solution:Features at-a-glance:
One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays % Brix and temperature readings simultaneously
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
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HI96812 Digital Refractometer for Sugar (°Baume) Analysis in Wine, Must and Juice
fisher brand
The HI96812 portable refractometer converts the % Brix of a wine, juice or must sample to °Baume. This conversion is based on tables found in the Official Methods of Analysis of AOAC International, 18th Edition. One °Baume is approximately equal to 1.8% Brix and 1% alcohol when the wine is fully fermented. The HI96812 is an easy to use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab.
- Designed for wine sugar analysis
- Temperature Compensation algorithms based on sucrose solution
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One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays °Baume and temperature readings simultaneouslyTo conserve battery life the meter shuts off automatically after three minutes of non-use
Features at-a-glance:
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.0 to 28°Baume range with an accuracy of ± 0.1°B
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HI96813 Digital Refractometer for % Brix and Potential Alcohol (% V/V) Analysis in Wine, Must and Juice
fisher brand
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 HI 96813 allows the user to tailor the instrument to their specific needs based on their experience, since no fixed conversion factor is universally applicable. The first conversion is based on the % Brix value and an adjustable conversion factor between 0.50 and 0.70 (0.55 is a common value).
Potential alcohol (%V/V) = (0.50 to 0.70) x % Brix
One drawback of the above equation is that it does not take into account the non-fermentable sugars and extract. A second equation is also available that takes these factors into account and can give a more accurate estimate of the alcohol content in the finished wine. This conversion is named “C1” on the meter, and uses the following equation:
Potential Alcohol (%V/V) = 0.059 x [(2.66 x °Oe) – 30] (C1)
* 1°Oe is roughly equal 0.2% BrixThe HI96813 is an easy to use tool for winemakers for measuring sugar and potential alcohol in grapes or must, in the field or in the lab.
- Designed for wine sugar and potential alcohol analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 50 % Brix range with an accuracy of ± 0.2% Brix
- 0-25 % potential alcohol range with an accuracy of ± 0.2% potential alcohol
Making a Standard % Brix (Sucrose) Solution
To make a Brix Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
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HI96814 Digital Refractometer for % Brix, °Oe and °KMW Sugar Analysis in Wine, Juice and Must
fisher brand
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”.
In addition to % Brix, HI96814 includes two other scales used in the wine industry: °Oechsle and °KMW.
°Oechsle (°Oe) is mainly used in the German, Swiss and Luxembourgish winemaking industry to measure the sugar content of must. The °Oe scale is based on specific gravity at 20°C ((S.G.(20/20)) and is the first 3 digits following the decimal point. One °Oe is roughly equal to 0.2 % Brix.
°Oe = [(S.G.(20/20)) – 1] x 1000
°Klosterneuburger Mostwaage (°KMW) is used in Austria to measure the sugar content of must. °KMW is related to °Oe by the following equation: °Oe = °KMW x [(0.022 x °KMW) + 4.54] 1 °KMW is roughly equivalent to 1% Brix or 5 °Oe. °KMW is also known as °Babo.
“Potential” or “probable” alcohol is an estimation of the alcohol content (% vol/vol) in finished wine based on the conversion between sugar and alcohol. This conversion depends on many factors, such as the type of grapes, the grape maturity, the growing region and yeast fermentation efficiency and temperature.
The HI96814 is an easy to use tool for winemakers for measuring sugar in grapes or must, in the field or in the lab.
- Designed for wine sugar analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 50 % Brix range with a ± 0.2% Brix accuracy
- 0 to 230° Oechsle range with a ± 1 °Oe accuracy
- 0 to 42° KMW range with a ± 0.1° KMW accuracy
Features at-a-glance:One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays measurement and temperature readings simultaneously
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
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HI96816 Digital Refractometer for Potential Alcohol (% V/V) Analysis in Wine, Must and Juice According to EEC
fisher brand
The HI96816 Digital Wine Refractometer has a potential alcohol curve is based on the tables found in the European Economic Community Commission Regulation No 2676/90 of 17 September 1990, Determining Community Methods for the Analysis of Wine and International Organization of Vine and Wine (OIV). The potential alcohol curve is based on the following equation:
Potential alcohol %V/V = g/L of Sugar / 16.83
- Designed for determining potential alcohol in wine juice and must
- Automatic Temperature Compensation
- 4.9 to 56.8 %V/V range with a ±0.2 % V/V accuracy
The accuracy of the HI96816 can be confirmed by preparing a standard % Brix solution. After calibration, a 25% Brix solution is placed in the well and the READ key is continually pressed until the % Brix value is displayed on the primary LCD. The HI96816 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book Standard for a percent by weight sucrose.
Making a Standard % Sucrose Solution
To make a Sucrose Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1) directly into a beaker.
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 65% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% sucrose solution:
Sucrose (g) Water (g) Total (g) 25.000 75.000 100.000 -
HI96821 Digital Refractometer for Measuring Sodium Chloride in Food
fisher brand
The HI96821 portable refractometer converts the refractive index of a food sample to g/100 g, g/100 mL, specific gravity and °Baume. These conversions are based on internationally recognized references for unit conversion. The HI96821 is ideal for the analysis of salad dressings, cheeses, condiments, canned and jarred foods, soups, brines and whey. The HI96821 is an easy to use tool for measuring sodium chloride in foods, whether on the production line or in the lab./p>
- Designed for sodium chloride analysis in foods
- Automatic Temperature Compensation
- High accuracy measurements in g/100 g, g/100 mL, specific gravity and °Baume
Making a Standard NaCl Solution (g/100 g)
To make an NaCl Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Weigh out X grams of high purity dried Sodium Chloride (CAS #: 7647-14-5: MW 58.44) directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
Example 10g/100 g NaCl:
NaCl (g) Water (g) Total (g) 10.000 90.000 100.000 -
HI96822 Digital Refractometer for Seawater Analysis
fisher brand
The HI96822 Digital Refractometer eliminates the uncertainty associated with mechanical refractometers by measuring the refractive index to determine the salinity of natural and artificial seawater including brackish, ocean water or saltwater aquarium. The instrument converts the refractive index of a sample to PSU, ppt and specific gravity. These conversions are based on respected scientific publications using the physical properties of seawater (not sodium chloride). The HI96822 is an easy to use tool for measuring salinity in natural and artificial seawater whether in the field, lab or at home.
- Designed for seawater salinity analysis (not NaCl)
- Automatic Temperature Compensation
- High accuracy measurements displayed as PSU, ppt and specific gravity
Making a Standard Solution
Sodium Chloride solutions can be used to check the accuracy of the meter. The table below lists two Sodium Chloride solutions and their expected ppt Seawater value.
To make a Standard NaCl Solution (g/100 g), follow the procedure below
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- To make an X NaCl solution weigh out X grams of high purity dried Sodium Chloride (CAS #: 7647-14-5: MW 58.44) directly into the container.
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
Example Standard NaCl solution:
NaCl (g) Water (g) Total Expected Seawater value (ppt) 3.5% NaCl 3.50 96.50 100.000 34 10% NaCl 10.00 90.00 100.000 96 -
HI96831 Digital Refractometer for Ethylene Glycol Analysis
fisher brand
The HI96831 Digital Refractometer utilizes the measurement of refractive index to determine the percent volume and freezing points of ethylene glycol based solutions. Ethylene glycol is used in glycol cooling systems for industrial applications. 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. The instrument converts the refractive index of a sample to percent volume or freezing point. These conversions are based on internationally recognized references for unit conversion and temperature compensation for glycol solutions (e.g. CRC Handbook of Chemistry and Physics, 87th Edition). The HI96831 is an easy-to-use tool for measuring freezing point and percent volume in ethylene glycol solutions, in the field or in the lab.
- Designed for ethylene glycol analysis
- Automatic Temperature Compensation
- 0 – 100% Volume range with ±0.2% accuracy
- 0 to -50 °C freezing point range with ±0.5 °C accuracy
Measurement Units
Freezing point is displayed as a temperature from 0.0 to -50.0 °C corresponding to 0-58 % by volume. The display blinks the freezing point when the concentration of Ethylene glycol is greater than 78 % concentration by volume. When the display shows “LO”, the freezing point is at a minimum (below -50 °C).
Making a Standard Solution
To make an Ethylene Glycol Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- Volumetrically add X mL of high purity ethylene glycol (CAS #: 107-21-1; MW 62.068) to a 100 mL Grade A volumetric flask.
- Use distilled or deionized water to bring the flask close to the total volume, mix, allow the solution to return to room temperature.
- Once the solution has returned to room temperature use distilled or deionized water to bring the total volume to 100 mL. Mix solution well before use.
Ethylene Glycol Total Volume Expected Freezing Point Value 10% V/V 10.00 mL 100.00 mL -3.8 °C (25.2 °F) 40% V/V 40.00 mL 100.00 mL -26.3 °C (-15.4 °F) -
HI96832 Digital Refractometer for Propylene Glycol Analysis
fisher brand
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. The instrument converts the refractive index of a sample to percent volume or freezing point. These conversions are based on internationally recognized references for unit conversion and temperature compensation for glycol solutions (e.g. CRC Handbook of Chemistry and Physics, 87th Edition). The HI96832 is an easy-to-use tool for measuring freezing point and percent volume in propylene glycol solutions, on the production floor or in the lab.
- Designed for propylene glycol analysis
- Automatic Temperature Compensation
- 0 – 100% Volume range with ±0.3% accuracy
- 0 to -50 °C freezing point range with ±0.5 °C accuracy
Measurement Units
Freezing point is displayed as a temperature from 0.0 to -51.0 °C corresponding to 0-60 % by volume. When the display shows “LO”, the freezing point is at a minimum (below -51 °C).
Making a Standard Solution
To make an X % Propylene Glycol Solution, follow the procedure below:
- Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance.
- Tare the balance.
- volumetrically add X mL of high purity propylene glycol (CAS #: 57-55-2; MW 76.09) to a 100 mL Grade A volumetric flask.
- Use distilled or deionized water to bring the flask close to the total volume, mix, allow the solution to return to room temperature.
- Once the solution has returned to room temperature use distilled or deionized water to bring the total volume to 100 mL. Mix solution well before use.
Propylene Glycol Total Volume Expected Freezing Point Value 10% V/V 10.00 mL 100.00 mL -3.4 °C (25.9 °F) 40% V/V 40.00 mL 100.00 mL -21.3 °C (-6.3 °F) -
HI96841 Digital Refractometer for Brewing
fisher brand
Details
Hanna Instruments HI96841 Digital Refractometer combines form and function into one compact unit. Featuring a 1.5 second response time, the HI96841 measures the refractive index of wort and converts it to °Plato with temperature compensation. The improved easy-to-read LCD screen displays temperature units (°C or °F) and measurements simultaneously. The HI96841’s IP65 water-resistant casing and sealed sample well are built to perform under harsh conditions, making it suitable for use in any brewery.
The °Plato scale is a way to quantify the concentration of sugars and dissolved solids in wort. This measurement can indicate the potential alcohol content of finished beer. The HI96841 converts the refractive index reading to °Plato based on the tables maintained by the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) and the American Society of Brewing Chemists (ASBC).
- Designed for wort sugar analysis
- Temperature compensation algorithms based on sucrose solution
- 0 to 30 °Plato range with ± 0.2 °Plato