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 HI84533 Titrator 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 (@25°C/77°F) ±0.1 mg/L or 3 % of reading, whichever is greater Sample Volume Low Range: 10 mL High Range: 5 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 Meter Range -2.0 to 16.0 pH / -2.00 to 16.00 pH Resolution 0.1 pH / 0.01 pH Accuracy (@25°C/77°F) ±0.01 pH Calibration one, two, or three-point calibration; 4 available buffers (4.01; 7.01; 8.20; 10.01) Temperature Compensation manual or automatic mV Meter Range -2000.0 to 2000.0 mV Resolution 0.1 mV Accuracy ±1.0 mV Temperature Range -20.0 to 120.0°C; -4.0 to 248.0°F; 253.2 to 393.2 K Resolution 0.1°C; 0.1°F; 0.1 K Accuracy ±0.4°C; ±0.8°F; ±0.4 K Additional Specifications Logging Data up to 400 samples (200 pH/mV, 200 titration) pH 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) Connectivity (1) Type-B USB for PC interface, (1) Type-A USB for storage 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 HI84533-01 (115V) and HI84533-02 (230V) are supplied with HI84533-70 reagent kit for formol number in wine and fruit juices, HI1131B pH electrode, HI7662-T temperature probe, HI7082 electrode fill solution (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 (2), 2000 μL automatic pipette (1) with plastic tips (2), plastic pipette (1 mL), HI731319 stir bar, electrode cleaning solution sachets for wine deposits (2), electrode cleaning solution sachets for wine stains (2), power adapter, instruction manual and quality certificate. On-screen Features GLP The GLP feature records electrode and pump calibration data to help keep measurements accurate and reliable. Titration curve displayed on screen The HI84533 offers real time graphing of the titration curve on the LCD. Log and recall data The HI84533 can log up to 400 samples (200 for titration results; 200 for mV/pH) and recall or export data to a USB drive or PC. See reagents and accessories on page 4.80 4 Titration 4.67 www.hannainst.com |
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