The usage and operation steps of a sugar meter
The usage method and operation steps of a sugar meter: 1. Purpose and principle: To use a handheld refractometer to measure the total soluble solid (TSS) content in fruits and vegetables, which can roughly represent the sugar content of fruits and vegetables. When light enters another medium from one medium, it undergoes refraction, and the ratio of the incident angle sine is constant, which is called the refractive index. The content of soluble solids in fruit and vegetable juice is directly proportional to the refractive index under certain conditions (at the same temperature and pressure). Therefore, measuring the refractive index of fruit and vegetable juice can determine the concentration (sugar content) of the juice. The commonly used instrument is a handheld refractometer, also known as a sugar mirror or handheld sugar meter. The structure of this instrument is shown in the following figure. 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 fruit can be approximately estimated. 2, Medicine and equipment: Tomatoes, citrus, pineapple, distilled water, beaker, dropper, roll paper, handheld refractometer. Step 3: Open the cover plate of the handheld refractometer (a), and carefully dry the prism glass surface with clean gauze or roll paper. Drop 2 drops of distilled water on the prism glass surface and cover with a cover plate. In a horizontal state, observe from the eye (b) and check if the intersection of light and dark in the field of view is at the zero line of the scale. If it does not coincide with the zero line, rotate the scale adjustment screw to make the dividing line surface just fall on the zero line. Open the cover, dry the water with gauze or paper roll, and then drop 2 drops of fruit and vegetable juice on the prism glass surface as described above for observation. Read the scale on the light dark intersection line in the field of view, which is the soluble solid content (%) (approximate sugar content) in the fruit and vegetable juice. Repeat three times.
