Specifications HI3897 Range 0.00 to 1.00 % acidity Smallest Increment 0.01 mL = 0.01% Method titration Sample Size 4.6 mL or 4 g Number of Tests 6 Dimensions (kit) 112 x 390 x 318 mm (4.4 x 15.4 x 12.5’’) Specifications HI180 Magnetic Stirrer (included) Maximum Stirring Capacity 1 L (0.26 g) Speed Range 100 rpm min.; 1000 rpm max Installation Category II Cover Material ABS plastic Environment 0 to 50°C (32 to 122°F) 95% RH max Dimensions dia. 137 mm x 51 mm (h) (5.39 x 2”) Weight 640 g (1.4 lbs.) Ordering Information HI3897 is supplied with 6 ready-to-use bottles of organic solvent, HI180I/MB magnetic stirrer, calibrated syringe for oil dosing, calibrated syringe for titrant dosing with tip, titrant (20 mL bottle), rugged carrying case and instructions. Reagents HI3897-010 Replacement reagents for 10 tests. In accordance with the European Community (EC) reg. CEE2568/91 quality classication of olive oil based on acidity (expressed as percent oleic acid) is as follows: • Extra Virgin Olive Oil: Acidity _< 1% · “Perfect flavor and odor”, with a maximum acidity, expressed as oleic acid, of 1 g/100 g • Virgin Olive Oil: Acidity 1 - 2% · “Perfect flavor and odor”, with a maximum acidity, expressed as oleic acid, of 2 g/100 g • Ordinary Virgin Olive Oil: Acidity 2 - 3.3% (tolerance of 10%) · “Good flavor and odor”, with a maximum acidity, expressed as oleic acid, of 3.3 g/100 g • Virgin Lampante Olive Oil: + 3.3%. Not fit for human consumption · “Off flavor and odor”, with a maximum acidity, expressed as oleic acid, > 3.3 g/100 g Additional Technical Information: Olive oil is a complex compound made of fatty acids, vitamins, volatile components, water soluble components and microscopic bits of olive. The three primary fatty acids (triglycerides) are oleic, linoleic, and linolenic. · Palmitic Acid (16:0) = 7.5 - 20% · Oleic Acid (18:1) = 55 - 85% olive oil composition · Linoleic Acid (18:2) = 3.5 - 21.00% olive oil composition · Linolenic Acid (18:3) = 0.0 - 1.5% olive oil composition Oleic acid makes up 55to 85% of olive oil. Oleic acid is the most abundant fatty acid found in nature. Studies show that high concentrations of oleic acid can lower blood levels of total and LDL (bad) cholesterol, reducing the long term risk of heart disease. Olive Oil Acid Composition · Palmitic Acid (16:0) = 7.5 - 20% · Palmitoleic Acid (16:1) = 0.3 - 3.5% · Stearic Acid (18:0) = 0.5 - 5.0% · Oleic Acid (18:1) = 55.0 - 83.0 % · Linoleic Acid (18:2) = 3.5 - 21.0% · Linolenic Acid (18:3) = 0.0 - 1.5% · Others = 1.5 - 3.2% Sensory Quality of Olive Oil The sensory analysis of virgin olive oil is based on a panel test, developed by the International Olive Oil Council. The rating is awarded on the basis of a scale of points running from 0, which indicates that the oil has extreme defects, to 9, which indicates that the oil has no defects at all. See the following chart for sensory ratings of each grade of olive oil. • Extra Virgin Oil >6.5 • Virgin >5.5 • Ordinary Virgin >3.5 • Virgin Lampante <3.5 Chemical test kit reagents begin on page 9.44 9 Chemical Test Kits 9.9 www.hannainst.com |
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