Acidimetrele portabile PAL-BX|ACID masoara nivelul de zahar si aciditate in sucuri de fructe, lapte, bere, iaurt sau otet. Fiecare instrument al acestei serii masoara atat nivelul de zahar (scala Brix), cat si aciditatea. Sunt create cu scala specifica fiecarei probe masurate. Acidimetrele acestei serii masoara aciditatea totala a probei si o converteste in concentratie de acid citric, tartaric, malic, acetic sau lactic, in functie de instrument.
Avantaje:
- Nu necesita folosirea unor reactivi, ca in cazul titrarii;
- Citirile de Brix si aciditate se realizeaza cu acelasi instrument;
- Este prevazut cu un display cu retroiluminare;
NOTA: Masurarea aciditatii necesita dilutia probei de 50 de ori cu apa. Este recomandata folosirea unei balante pentru a avea rezultate precise.
Toate modelele vin in livrarea standard sub forma unui kit care cuprinde:
- O balanta
- O lingura de masura, din plastic;
- Un pahar de plastic pentru pregatirea probei.
Caracteristici generale:
| Temperatura probei | 10 – 40℃ |
| Temperatura ambientala | 10 – 40℃ |
| Volumul probei | 0.2ml |
| Timp de masura | Approx. 3 secunde |
| Iluminare | Iluminarea se mentine pentru 30 de secunde dupa ce orice buton a fost apasat |
| Alimentare | 2 × Baterii AAA |
| Clasa de protectie | IP65 |
| Dimensiuni si greutate | 55(W)×31(D)×109(H)mm, 100g |
Modele disponibile:
PAL-BX|ACID1 – Acest model foloseste metoda conductivitatii electrice pentru masurarea aciditatii. Poate masura aciditatea si Brix al citricelor – portocale, mandarine, lamai.
| Model | PAL-BX|ACID1 |
| Cat.No. | 7201 |
| Scale | Brix Acid |
| Domeniu de masura | Brix : 0.0 – 60.0％ Acid : 0.10 – 4.00％ 10.0 – 40.0℃ |
| Rezolutie | Brix : 0.1％ Acid : 0.01％ 0.1℃ |
| Precizie de masura | Brix : ±0.2％ Acid : ±0.10％ (0.10 – 1.00％) Precizie relativa ±10% (1.01 – 4.00%) ±1℃ |
Model PAL-BX/ACID2 – Acest model de acidimetru si refractometru portabil masoara este nivelul de zahar si al aciditatii in struguri, sucurile de struguri si vinuri. Acidul tartric este tipul de acid predominant in sucurile de struguri si vinuri. Acest refractometru masoara aciditatea totala in proba si o converteste in concentratie de acid tartric. Masoara aciditatea atat in vinurile rosii, cat si in cele albe.
| Model | PAL-BX ACID 2 |
| Cod | 7202 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 4.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 4.00%)±1oC |
Model PAL-BX|ACID 3 – Acest model foloseste metoda conductivitatii electrice pentru masurarea aciditatii. POate masura aciditatea si Brix la tomate si suc pur de tomate nesarat.
| Model | PAL-BX ACID 3 |
| Cod | 7203 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 3.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 3.00%)±1oC |
Model PAL-BX|ACID 4 – Masoara aciditate si Brix la capsuni.
| Model | PAL-BX ACID 4 |
| Cod | 7204 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 3.50%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 3.50%)±1oC |
Model PAL-BX|ACID 5 – Masoara Brix si aciditate la mere
| Model | PAL-BX ACID 5 |
| Cod | 7205 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 4.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 4.00%)±1oC |
Model PAL-BX|ACID 6 – Masoara valoarea Brix si aciditatea in banane.
| Model | PAL-BX ACID 6 |
| Cod | 7206 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 –0.60%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 0.60%)±1oC |
Model PAL-BX|ACID 7 – Masoara Brix si aciditate la afine.
| Model | PAL-BX ACID 7 |
| Cod | 7207 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 –4.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 4.00%)±1oC |
Model PAL-BX|ACID8 – Masoara aciditate si Brix la kiwi.
| Model | PAL-BX ACID 8 |
| Cod | 7208 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 3.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 3.00%)±1oC |
Model PAL-BX|ACID 9 – Masoara Brix si aciditate la ananas.
| Model | PAL-BX ACID 9 |
| Cod | 7209 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 3.50%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 3.50%)±1oC |
Model PAL-BX|ACID 91 – Masoara aciditate si Brix la probe de lapte.
| Model | PAL-BX ACID 91 |
| Cod | 7291 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 0.30%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 0.50%)±1oC |
Model PAL-BX|ACID96 – Masoara aciditate si Brix in probe de iaurt.
| Model | PAL-BX ACID 96 |
| Cod | 7296 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 3.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 3.00%)±1oC |
Model PAL-BX|ACID101 – Masoara aciditate si Brix la bere.
| Model | PAL-BX ACID 101 |
| Cod | 7601 |
| Domeniu de masura | Brix 0.0 – 60.0%Acid : 0.10 – 20.00%10.0 – 40.0oC |
| Rezolutie | Brix 0.1%Acid : 0.01%0,1oC |
| Precizie de masura | Brix ± 0.2%Acid : ± 0.10 % (0.1 – 1.00%)Precizie relativa ±10% (1.01 – 20.00%)±1oC |
Model PAL-Bx|ACID181 – Masoara Brix si aciditate in otet.
| Model | PAL-BX|ACID181 |
| Cat.No. | 7681 |
| Scale | Brix Acid |
| Domeniu de masura | Brix : 0.0 – 60.0％ Acid : 0.50 – 12.0％ 10.0 – 40.0℃ |
| Rezolutie | Brix : 0.1％ Acid : 0.01％ 0.1℃ |
| Precizie de masura | Brix : ±0.2％ Acid : ±0.10％ (0.10 – 1.00％) Precizie relativa ±10% (1.01 – 12.0%) ±1℃ |
Model PAL-BX|ACID F5
Acest model este capabil sa masoare citrice, struguri si vin, tomate, capsuni si afine. Comparativ cu metodele traditionale, nu necesita utilizarea unor reactivi sau a unor setari complicate ale instrumentului.
| Model | PAL-BX|ACID F5 |
| Cat.No. | 7200 |
| Scale | Brix Acid |
| Domeniu de masura | Brix : 0.0 – 60.0％ Acid :01 (citrice) 0.10 ~ 4.00%02 (struguri & vin) 0.10 ~ 4.00%03 (tomate) 0.10 ~ 3.00%04 (capsuni) 0.10 ~ 3.50%05 (afine) 0.10 ~ 4.00% 10.0 – 40.0℃ |
| Rezolutie | Brix : 0.1％ Acid : 0.01％ 0.1℃ |
| Precizie de masura | Brix : ±0.2％ Acid : ±0.10％ (0.10 – 1.00％) Precizie relativa ±10% (1.01 – 4.00%) ±1℃ |