BRAND NEW HANNA INSTRUMENTS HI 96802 Refractometer for Fructose Measurements

GENERAL DESCRIPTION

The HI 96802 Digital Fructose Refractometer is a rugged portable, water resistant device that
benefits from Hanna's years of experience as a manufacturer of analytical instruments.

The HI 96802 is an optical instrument that employs the measurement of refractive index to
determine the % Fructose in aqueous solutions. The method is both simple and quick. Samples from
expressed, reconstituted or concentrated juice are measured after a simple user calibration with
deionized or distilled water. Within seconds the instrument measures the refractive index of the
sample and converts it to % by weight concentration units. The HI 96802 digital refractometer
eliminates the uncertainty associated with mechanical refractometers and is easily portable for
measurements in the plant.

The measurement technique and temperature compensation employ methodology recommended in
the ICUMSA Methods Book (Internationally recognized body for Sugar Analysis).
Temperature (in °C or °F) is displayed simultaneously with the measurement on the large dual level
display along with icons for Low Power and other helpful message codes.


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Key features include:
• Dual-level LCD
• Automatic Temperature Compensation (ATC)
• Easy setup and storage
• Battery operation with Low Power indicator (BEPS)
• Automatically turns off after 3 minutes of non-use.


SPECIFICATIONS

Range: 0 to 85% / 0 to 80°C (32 to 176°F)
Resolution: ± 0.1% / ±0.1°C (±0.1°F)
Accuracy: ± 0.2% / ± 0.3°C (±0.5°F)
Temperature Compensation: Automatic between 10 and 40°C (50 - 104°F)
Measurement Time: Approximately 1.5 seconds
Minimum Sample Volume: 100μL (cover prism totally)
Light Source: Yellow LED
Sample Cell: SS ring and flint glass prism
Case Material: ABS
Enclosure Rating: IP 65
Battery Type / Life: 1 X 9V / 5000 readings
Auto-Off: After 3 minutes of non-use
Dimensions: 19.2(W) x 10.2(D) x 6.7 (H)cm
Mass: 420g

		PRINCIPLE OF OPERATION: The Fructose determination is made by measuring the refractive index of a solution. Refractive Index is an optical characteristic of a substance and the number of dissolved particles in it. Refractive Index is defined as the ratio of the speed of light in empty space to the speed of light in the substance. A result of this property is that light will “bend”, or change direction, when it travels through a substance of different refractive index. This is called refraction. When passing from a material with a higher to lower refractive index, there is a critical angle at which an incoming beam of light can no longer refract, but will instead be reflected off the interface. The critical angle can be used to easily calculate the refractive index according to the equation: sin (θcritical) = n2 / n1 Where n2 is the refractive index of the lower-density medium; n1 is the refractive index of the higher-density medium. In the HI 96802, light from an LED passes through a prism in contact with the sample. An image sensor determines the critical angle at which the light is no longer refracted through the sample. The HI 96802 automatically applies temperature compensation to the measurement and converts the refractive index of the sample to Fructose concentration in units of percent (by weight).
		MEASUREMENT GUIDELINES: • Handle instrument carefully. Do not drop. • Do not immerse instrument under water. • Do not spray water to any part of instrument except the “sample well” located over the prism. • The instrument is intended to measure Fructose solutions. Do not expose instrument or prism to solvents that will damage it. This includes most organic solvents and extremely hot or cold solutions. • Particulate matter in a sample may scratch the prism. Absorb sample on soft tissue and rinse sample well with deionized or distilled water between samples. • Use plastic pipettes to transfer all solutions. Do not use metallic tools such as needles, spoons or tweezers as these will scratch the prism. CALIBRATION: Calibration should be performed daily, before measurements are made, when the battery has been replaced, or between a long series of measurements. 1. Press the ON/OFF key, then release. Two instrument test screens will be displayed briefly; a LCD segment followed by the percentage of remaining battery life. When LCD displays dashes, the instrument is ready. 2. Using plastic pipettes, fill the sample well with distilled or deionized water. Note: If the ZERO sample is subject to intense light such as sunlight or another strong source, cover the sample well with your hand or other shade during the calibration. 3. Press the ZERO key. If no error messages appear, your unit is calibrated. (For a description of ERROR MESSAGES see page 7). Note: The 0.0 screen will remain until a sample is measured or the power is turned off. 4. Gently absorb the ZERO water standard with a soft tissue. Use care not to scratch the prism surface. Wipe off the surface completely. The instrument is ready for sample measurement. Note: If instrument is turned off the calibration will not be lost. MEASUREMENT Verify the instrument has been calibrated before taking measurements. 1. Wipe off prism surface located at the bottom of the sample well. 2. Using plastic pipettes, drip sample onto the prism surface. Fill the well completely. Note: If the temperature of the sample differs significantly from the temperature of the instrument, wait approximately 1 minute to allow thermal equilibration. 3. Press the READ key. Measurement is displayed in units of % by weight (w/w). Note: The last measurement value will be displayed until the next sample is measured or the instrument is turned off. Temperature will be continuously updated. Note: The ATC tag blinks and automatic temperature compensation is disabled if the temperature exceeds the 10-40°C / 50-104°F range. 4. Remove sample from the sample well by absorbing on a soft tissue. 5. Using plastic pipettes, rinse prism and sample well with distilled or deionized water. Wipe dry. The instrument is ready for the next sample. 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. • To make an X Fructose solution weigh out X grams of high purity Fructose (CAS #: 57-48-7) directly into the container. • Add distilled or deionized water to the container 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. Cool completely before use. Example with 25%: % g Fructose g Water g Total 25 25.000 75.000 100.000 TO CHANGE TEMPERATURE UNITS To change the temperature measurement unit from Celsius to Fahrenheit (or vice versa), follow this procedure. 1. Press and hold the ON/OFF key continuously for aproximately 8 seconds. The LCD will display the “all segment” screen followed by a screen with the model number on the primary display and the version number on the secondary display. Continue pressing the ON/OFF key. 2. While continuing to hold the ON/OFF key, press the ZERO key. The temperature unit will change from °C to °F or vice versa. Check out my other items!
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On Mar-28-10 at 13:36:29 PDT, seller added the following information: