HI96803 Glucose – Digital Refractometer Portable

The HI96803 portable refractometer converts the refractive index of a food sample to % glucose by weight. This conversion is based on the tables found in the ICUMSA Methods Book (International Commission for Uniform Methods of Sugar Analysis) that documents the changes in refractive index with temperature for a percent by weight glucose solution. The HI96803 is ideal for the analysis of fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, tofu and condiments. The HI96803 is an easy to use tool for measuring sugar in food samples in the field or in the lab. Designed for food sugar analysis Temperature Compensation algorithms based on glucose solution 0 to 85% glucose by weight range with an accuracy of ± 0.2% Making a % Standard Glucose Solution To make a glucose Solution, follow the procedure below: Place container (such as a glass vial or dropper bottle that has a cover) on an analytical balance. Tare the balance. Weigh out X grams of high purity glucose (CAS #: 50-99-7) directly into a beaker Add distilled or deionized water to the beaker so the total weight of the solution is 100g. Note: Solutions above 60% may need to be vigorously stirred or shaken and heated in a water bath to roughly 40°C (104°F). Remove solution when fructose has dissolved and allow to cool before use. Example to prepare as 25% glucose solution: Glucose % (g/100g) Glucose (g) Water (g) Total (g)