Hanna Instruments HI 96814 User manual
HI96814
Refractometer for Sucrose
in Wine and Grape Products
Measurements
INSTRUCTION MANUAL
Thank you for choosing a Hanna Instruments product.
Please read this instruction manual carefully before using
this instrument.
This manual will provide you with the necessary information
for correct use of this instrument, as well as a precise idea
of its versatility.
If you need additional technical information, do not hesitate
contact list at www.hannainst.com.
Dear
Customer,
All rights are reserved. Reproduction in whole or in part is prohibited
without the written consent of the copyright owner, Hanna Instruments
Inc., Woonsocket, Rhode Island, 02895, USA.
3
TABLE OF CONTENTS
Preliminary Examination .......................................................
General Description...............................................................
Specifications.......................................................................
Principle of Operation...........................................................
Functional Description...........................................................
Display Elements..................................................................
Measurement Guidelines .......................................................
Calibration Procedure............................................................
Measurement Procedure........................................................
To Change Measurement Unit................................................
To Change Temperature Unit .................................................
Making a Standard % Brix Solution ......................................
Battery Replacement.............................................................
Error Messages.....................................................................
Accessories...........................................................................
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5
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10
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15
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9
12
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16
14
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17
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Remove the instrument from the packing materials and examine carefully
to ensure no damage has occurred during shipping. If any damage has
occurred, contact your local Hanna Instruments Office.
Each HI96814 instrument is supplied with:
• 9 V battery
• Instruction manual
• Plastic pipette
• Quality Certificate
Note: Save all packing material until you are sure that the instrument
functions correctly. A defective instrument must be returned in its
original packing.
PRELIMINARY EXAMINATION
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The HI96814 Digital Wine Refractometer is rugged portable, water resistant
devices that benefit from Hanna Instruments’ years of experience as a
manufacturer of analytical instruments. Hanna Instruments offers five related
wine refractometers to fill the differing requirements found in the industry.
All are equally valid ways to measure the sugar content of grape or must
samples in the field or winery.
The HI96814 is optical instruments that are based on the measurement of
the refractive index of a solution. The measurement of refractive index is
simple and quick and provides the vintner a standard accepted method for
sugar content analysis. Samples are measured after a simple user calibration
with deionized or distilled water. Within seconds the instrument measures
the refractive index of the grape. These digital refractometers eliminate the
uncertainty associated with mechanical refractometers and are easily por‑
table for measurements in the field. 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.
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
• Single‑point calibration with distilled or deionized water
• Waterproof models offers IP65 waterproof protection
• Quick,preciseresultsreadingsaredisplayedinapproximately1.5 seconds
• Small sample size as small as 2 metric drops.
GENERAL DESCRIPTION
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SPECIFICATIONS
Range
0.0 to 50.0 %Brix / 0 to 230 °Oechsle /
0.0 to 42.0 °KMW / 0.0 to 80.0 °C
(32.0 to 176.0 °F)
Resolution 0.1 %Brix / 1 °Oechsle /
0.1 °KMW / 0.1 °C (0.1 °F)
Accuracy ±0.2 %Brix / ±1 °Oechsle /
±0.2 °KMW / ±0.3 °C (±0.5 °F)
Temperature Compensation Automatic between 10.0 and 40.0 °C
(50.0 ‑ 104.0 °F)
Measurement Time Approximately 1.5 seconds
Minimum Sample Volume 100 µL (cover prism totally)
Light Source Yellow LED
Sample Cell Stainless Steel ring and flint glass prism
Case Material ABS
Enclosure Rating IP65
Battery Type / Life 9V / 5000 readings
Auto‑Off After 3 minutes of non‑use
Dimensions 192 x 102 x 69 mm (7.6 x 4.1 x 2.7”)
Mass 350 g (12.3 oz)
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PRINCIPLE OF OPERATION
The measurement is made by determining 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
In the HI96814, 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.
Wheren2istherefractiveindexofthelower‑densitymedium;n1istherefractive
index of the higher‑density medium.
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PRINCIPLE OF OPERATION
HI96814 converts the refractive index of the sample to sucrose concentration
in units of percent by weight, %Brix (also referred to as °Brix). The conversion
used is based on the ICUMSA Methods Book (International Commission for
UniformMethods of SugarAnalysis). Since themajority of sugarin grape juice
is fructose and glucose and not sucrose, the reading is sometimes referred
to as “Apparent Brix”.
In addition to %Brix, HI96814 includes two other scales used in the wine
industry: °Oechsle and °KMW.
°Oechsle (°Oe) is mainly used in the German, Swiss and Luxenburgish
winemaking industry to measure the sugar content of must. The °Oe scale is
based on specific gravity at 20 °C (SG20/20) and is the first 3 digits following
the decimal point. 1 °Oe is roughly equal to 0.2 %Brix.
°Oe = [(SG20/20) ‑ 1] x 1000
°Klosterneuburger Mostwaage (°KMW) is used in Austria to measure the
sugar content of must. °KMW is related to °Oe by the following equation:
°Oe = °KMW x [(0.022 x °KMW) + 4.54]
1 °KMW is roughly equivalent to 1 %Brix or 5 °Oe. °KMW is also known
as °Babo.
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FUNCTIONAL DESCRIPTION
1. Liquid Crystal Display (LCD)
2. Secondary Display
3. Primary Display
4. READ Key (User Measurement)
5. ZERO Key (User Calibration)
6. RANGE Key (User Measurement Unit)
7. ON/OFF
8. Stainless Steel Sample Well and Prism
TOP VIEW
9. Battery Cover
10. Battery Compartment
BOTTOM
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1. Battery (blinks when low battery condition detected)
2. Primary Display (displays measurement and error messages)
3. Measurement in Progress Tag
4. SETUP: Factory Calibration Tag
5. CAL: Calibration Tag
6. Measurement Units
7. Automatic Temperature Compensation
(blinks when temperature exceeds 10.0‑40.0 °C/50.0‑104.0 °F range)
8. Temperature Units
9. Secondary Display (displays temperature measurements; when blinking,
temperature has exceeded operation range: 0.0‑80.0 °C/32.0‑176.0 °F)
DISPLAY ELEMENTS
• 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 Wine and Grape products. 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
with a 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.
• To reduce the effects of evaporation or absorption of water when taking
readings over a period of time, the prism and sample well can be covered
with plastic wrap.
MEASUREMENT GUIDELINES
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