Accurately report the sugar content of aqueous food solutions as % Brix with the HI96801 Digital Refractometer. Simple two button operation and 1.5 second response time make this digital refractometer the obvious choice for Brix measurement in foods. The sealed flint glass prism and stainless steel well are easy to clean and all readings are temperature compensated.
- Sample size as small as 2 metric drops (100 μl)
- Sealed stainless steel well with high-grade optical prism made of flint glass
- Great for any sized food laboratory.
The HI96801 portable refractometer converts the refractive index of a food sample to % brix. 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 sucrose solution. The HI96801 is ideal for the analysis of fruits, energy drinks, puddings, soy milk, juices, jam, marmalade, honey, soups, jelly, tofu and condiments. The HI96801 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 sucrose solution
- 0 to 85% Brix range with an accuracy of ± 0.2%
Making a % Standard Sucrose Solution
To make a Sucrose 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 sucrose (CAS #: 57-50-1 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 sucrose has dissolved and allow to cool before use.
Example to prepare as 25% sucrose solution:
| % Brix |
Sucrose (g) |
Water (g) |
Total (g) |
| 25 |
25.000 |
75.000 |
100.000 |
