The principle and use method of hand-held sugar meter
The principle of hand-held sugar meter:
We all know that light refracts when it passes from one medium to another. The ratio of the incident angle i to the sine of the refraction angle r is a fixed value, which is the relative refractive index of light in these two media, expressed by the formula: n=sini/sinr. The index of refraction is also called the refractive index, and the truth is the same. In the agricultural field, it is often necessary to measure the sugar content of fruits and vegetables, because the content of soluble solids in fruit and vegetable juice is proportional to the refractive index under certain conditions, so as long as the refractive index of the fruit and vegetable juice is measured, the concentration of the fruit and vegetable juice can be obtained, namely The sugar content of fruits and vegetables. Therefore, the hand-held sugar meter actually uses the principle of light refraction to complete the determination of the sugar content of fruits and vegetables.
The principle of the handheld sugar meter is very simple. Therefore, there are many handheld sugar meters on the market today, including different manufacturers and different models, such as hand-held refractometer, WZ series handheld sugar meter, GMK-706R sugar acidity meter Wait. Different models of Brix Meters can measure different ranges of Brix. The hand-held sugar content meter has been widely used in industry, agriculture, sugar, machinery, chemical industry and other industries. By measuring the sugar content of fruits and vegetables, the quality of fruits and vegetables can be understood and the maturity of fruits can be estimated.
How to use the hand-held glucometer:
Open the cover and carefully wipe the detection prism with a soft cloth. Take a few drops of the solution to be tested, put it on the detection prism, and gently close the cover to avoid the generation of air bubbles, so that the solution spreads over the surface of the prism. Aim the light inlet plate of the instrument at the light source or bright place, observe the field of view through the eyepiece, and turn the eyepiece to adjust the handwheel to make the blue-white boundary of the field of view clear. The scale value of the dividing line is the concentration of the solution.
Note Calibration and Temperature Correction
The instrument needs to calibrate the zero point before measuring. Take a few drops of distilled water, put it on the detection prism, and turn the zero adjustment screw to adjust the dividing line to the 0% position of the scale. Then clean the inspection prism and perform inspection. Some models of instruments need to be equipped with standard solution instead of distilled water during calibration. Another method is (only suitable for the determination of sugar content): use the temperature correction table to add (or subtract) the temperature correction value to the value read at the ambient temperature to obtain an accurate value.
