Instructions and principles of use of sugar meter
The design principle of sugar meter
When light enters another medium from one medium, refraction occurs, and the ratio of the sine of the incident angle is constant. This ratio is called the refractive index. The soluble solid content in fruit and vegetable juices is directly proportional to the refractive index under certain conditions (same temperature and pressure). Therefore, by measuring the refractive index of fruit and vegetable juices, the concentration (sugar content) of fruit and vegetable juices can be found. Commonly used instruments are handheld refractometers, also known as sugar mirrors and handheld sugar meters. By measuring the soluble solid content (sugar content) of fruits and vegetables, the quality of fruits and vegetables can be understood and the maturity of the fruits can be roughly estimated. A handheld sugar meter is generally cylindrical. Place the sugar solution to be measured into the slot that can be opened at the back, spread it evenly, close the lid, then hold the sugar meter up to the light and look through the hole in the front to read.
Sugar meter instructions for use
(1) Hold the sugar meter horizontally and aim the test window at the light source, and rotate the focusing handle to make the scale clear.
(2) Add a few drops of distilled water into the test window and adjust the scale adjustment screw so that the dividing line between the bright area and the dark area coincides with the zero line of the scale.
(3) Add 1 to 2 drops of the sample to be tested into the test window and close the window.
(4) Face the test window to the light source, and observe the scale where the dividing line between light and dark is aligned, which is the measurement value.
(5) Check the temperature correction value table, add or subtract the correction value from the measured value, which is the sugar content of the sample to be tested. (Normally there is no need to check the temperature calibration table)
(6) After the measurement, wipe the test window dry with lens paper. Principle of the sugar meter: When light enters from one medium into another medium, it will produce refraction, and the ratio of the sine of the incident angle is constant. This ratio is called refraction. Rate. The soluble solid content in fruit and vegetable juices is directly proportional to the refractive index under certain conditions (same temperature and pressure). Therefore, by measuring the refractive index of fruit and vegetable juices, the concentration (sugar content) of fruit and vegetable juices can be found. Commonly used instruments are handheld refractometers, also known as sugar mirrors and handheld sugar meters. By measuring the soluble solid content (sugar content) of fruits and vegetables, the quality of fruits and vegetables can be understood and the maturity of the fruits can be roughly estimated.
