Description
The HI96801 portable refractometer by Hanna Instruments converts the refractive index of a food sample to % brix. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight sucrose solution. The HI96801 is ideal for the analysis of maple syrup, fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, and even tofu. The HI96801 is an easy to use tool for measuring sugar in the field or in the lab.
- Designed for sugar analysis
- Temperature Compensation algorithms based on sucrose solution
- 0 to 85% brix range with an accuracy of ± 0.2%
Features at-a-glance:
One-point calibration
- Calibrate with distilled or deionized water
Small sample size
- Sample size can be as small as 2 metric drops (100 μl)
Automatic Temperature Compensation (ATC)
- Samples automatically compensated for temperature variations
Quick, accurate results
- Readings are displayed in approximately 1.5 seconds
Dual-level LCD
- The dual-level LCD displays measurement and temperature readings simultaneously
Stainless steel sample well
- Easy to clean and corrosion-resistant
Battery indicators
- Battery percent level remaining at startup and low battery indicator
Automatic shut-off
- To conserve battery life the meter shuts off automatically after three minutes of non-use
Stainless steel sample well
- Easy to clean and corrosion-resistant
IP65 water resistant protection
- Water resistant ABS plastic casing designed to perform under laboratory and field conditions.
Specifications
| Sugar Content Range | 0 to 85% Brix |
|---|---|
| Sugar Content Resolution | 0.1% Brix |
| Sugar Content Accuracy (@25ºC/77ºF) | ±0.2% Brix |
| Temperature Range | 0 to 80°C (32 to 176°F) |
| Temperature Resolution | 0.1°C (0.1°F) |
| Temperature Accuracy | ±0.3 °C (±0.5 °F) |
| Temperature Compensation | automatic between 10 and 40°C (50 to 104°F) |
| Measurement Time | approximately 1.5 seconds |
| Minimum Sample Volume | 100 μL (to cover prism totally) |
| Light Source | yellow LED |
| Sample Cell | stainless steel ring and flint glass prism |
| Auto-off | after three minutes of inactivity |
| Enclosure Rating | IP65 |
| Battery Type / Life | 9V / approximately 5000 readings |
| Dimensions / Weight | 192 x 102 x 67 mm (7.6 x 4.01 x 2.6”) / 420 g (14.8 oz.) |
| Ordering Information | HI96801 is supplied with battery and instruction manual |
| Warranty | 2 years |
Making a % Standard Sucrose Solution
To make a Sucrose 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.
- Weigh out X grams of high purity sucrose (CAS #: 57-50-1 directly into a beaker
- Add distilled or deionized water to the beaker so the total weight of the solution is 100g.
- Note: Solutions above 60% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when sucrose has dissolved and allow to cool before use.
Example to prepare as 25% sucrose solution:
| % Brix | Sucrose (g) | Water (g) | Total (g) |
| 25 | 25.000 | 75.000 | 100.000 |
Refractive Index
The HI96801 takes measurements based on a sample’s refractive index. Refractive index is a measurement of how light behaves as it passes through the sample. Depending on the sample’s composition, light will refract and reflect differently. By measuring this activity with a linear image sensor, the sample’s refractive index can be assessed and used to determine its physical properties such as concentration and density. In addition to the linear image sensor, the HI96801 uses an LED light, prism and lens to make measurement possible.
Variations in temperature will affect the density of a solution based on the compound that is present. In digital refractometry the use of temperature compensation is necessary for accurate results. The HI96801 contains a built-in temperature sensor and is programmed with temperature compensation algorithms in accordance with the ICUMSA Methods Book for a percent by weight sucrose solution.
Hanna® Tech Support
- Phone: 401-765-7500, select the extension for Tech
- Email: tech@hannainst.com
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