Specifications HI96811 HI96812 HI96813 HI96814 HI96816 Sugar Content Range 0 to 50% Brix 0 to 28°Baumé 0 to 50% Brix; 0 to 25% V/V Potential Alcohol 0 to 50% Brix; 0 to 230°Oechsle; 0 to 42°KMW 4.9 to 56.8% V/V potential alcohol; (10 to 75% Brix)* Resolution 0.1% Brix 0.1°Baumé 0.1% Brix; 0.1% V/V Potential Alcohol 0.1% Brix; 1°Oechsle 0.1°KMW 0.1 %V/V Potential Alcohol Accuracy (@25°C/77°F) ±0.2% Brix ±0.1°Baumé ±0.2% Brix; ±0.2 %V/V Potential Alcohol ±0.2% Brix; 1°Oechsle ±0.2°KMW ±0.2 %V/V Potential Alcohol Temperature Range 0 to 80°C (32 to 176°F) Resolution ±0.1°C (0.1°F) Accuracy (@25°C/77°F) ±0.3°C (±0.5°F) Additional Specifications 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 non-use Enclosure Rating IP65 Battery Type / Battery 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 HI96811, HI96812, HI96813, HI96814 and HI96816 are supplied with battery and instruction manual. Standard HI4020-11 Brix standard 50%, 10 mL * hidden range The HI96813 allows the user to tailor the instrument to their specific needs based on their experience, since no fixed conversion factor is universally applicable. The first conversion is based on the % Brix value and an adjustable conversion factor between 0.50 and 0.70 (0.55 is a common value). Potential alcohol (% v/v) = (0.50 to 0.70) x % Brix One drawback of the above equation is that it does not take into account the nonfermentable sugars and extract. A second equation was also added that takes these factors into account and can give a more accurate estimate of the potential alcohol content in the finished wine. This conversion is named “C1” on the meter, and uses the following equation: Potential Alcohol (%V/V) = 0.059 x [(2.66 x °Oe) - 30] (C1) The HI 96816 potential alcohol curve is based on the tables found in the European Economic Community Commission Regulation No 2676/90 of September 17, 1990, Determining Community Methods for the Analysis of Wine and International Organization of Vine and Wine (OIV). The potential alcohol curve is based on the following equation: Potential alcohol (%v/v) = g/L of Sugar / 16.83 13 Refractometers 13.9 www.hannainst.com |
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