HI84529 Titratable Acidity Mini Titrator and pH Meter for the Dairy Industry • Piston-driven pump with dynamic dosing · For highly accurate, repeatable results • CAL Check™ · Alerts users to potential problems during calibration such as contaminated buffers or dirty electrodes • Log-on-demand · Log data up to 400 samples (200 for titration; 200 for pH/mV) • Graphic mode/exportable data · Displays in-depth data on titration, which can then be stored and exported to either a USB drive or PC using the USB connection • Automatic stirrer speed control · Maintains stirrer speed regardless of viscosity of solution • GLP features · Date, time, offset, slope and buffers used • Application-specific FC260B half-cell pH electrode · This electrode is designed to measure all types of dairy related products • HI5315 double junction halfcell reference electrode · Features a plunger design to clear any clogging of the outer junction • Help features · Dedicated HELP key for content sensitive help • pH/mV meter · Doubles as a benchtop pH meter An Easy-to-Use, Fast and Affordable All-in-one Solution The HI84529 is an easy-to-use, fast and affordable mini automatic titrator and pH meter designed for testing acidity levels in dairy products. This new generation of mini automatic titrator improves upon the titrant delivery system and measuring ranges for increased accuracy compared to previous models. This meter reflects Hanna’s years of experience as a manufacturer of analytical instruments. This mini titrator includes a pre-programmed analysis method designed for acidity measurements for dairy analysis. It uses a powerful algorithm which analyzes the electrode response in order to determine when the titration reaction has reached completion. By simply pressing the START key, the HI84529 automatically performs a pH endpoint titration and displays results immediately in a choice of units. Acidity Measurement and its Significance in the Dairy Industry 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 (NaOH), 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 reaction; with phenolphthalein, a color change occurs at pH 8.3. Titratable acidity 4 Titration 4.62 | www.hannainst.com
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