Specifications HI83746 Range 0.00 to 50.00 g/L (ppt) Resolution 0.25 g/L Accuracy @25°C (77°F) ± 0.50 g/L ±5% of reading Precision ±0.015 @ 0.350 g/L Light Source tungsten lamp Light Detector silicon photocell with narrow band interference filter @ 610 nm Method Fehling Environment 0 to 50°C; RH max 95% non-condensing Battery Type 1.5V AA batteries (4)/ 12 VDC adapter Auto Shut-off after 15 minutes of non-use Dimensions 224 x 87 x 77 mm (8.7 x 3.3 x 3.1”) Weight 512 g (17.6 oz.) Ordering Information HI83746-01 (115V) and HI83746-02 (230V) is supplied with glass cuvettes and caps (4), reagents for about 20 tests (HI83746-20), HI93703-59 Charcoal, 200 µL automatic pipette with two plastic tips, 1000 µL automatic pipette with plastic tips (2), instruction sheet for automatic pipette, spoon, funnel, filter paper (25), cuvette wiping cloth, 12 VDC adapter, batteries, instructions and Instrument quality certificate, rigid carrying case. Optional Reagents HI83746-20 reducing sugar reagent set (20 tests) HI93703-59 charcoal for decoloration of red wine (about 100 tests) HI839800 COD test tube heater (required) The HI83746 requires the HI839800 Test Tube Heater Signi¡cance of Use Sugar is an essential component in the production of wine. During alcoholic fermentation, yeast consume sugars found in the grape juice, or must, and converts it to ethyl alcohol and carbon dioxide. In the case of certain styles of wine such as semi-sweet or dessert wines, some sugar is allowed to remain post-fermentation. This residual sugar can serve to provide a sweeter character to the ¡nal blend or play a role in microbial stability. The primary fermentable sugars found in grapes are glucose and fructose. These two simple sugars are also known as reducing sugars because they contain functional groups capable of being oxidized under certain conditions. After reaction with excess alkaline cupric tartrate (Fehling reagents), the content of reducing sugars can be determined colorimetrically. The Fehling method is not an exact determination but an index of the reducing sugar concentration, because the reaction depends upon the amount and type of reducing sugars present. When the reducing sugar content is known at the beginning of fermentation, the potential alcohol degree can be estimated by multiplying the sugar concentration (in g/L) by 0.06. HI83746-20 Supplied in a rigid carrying case ! 10 Photometers 10.131 www.hannainst.com | wine applications
RkJQdWJsaXNoZXIy MTI3NTM=