Calculation Parameters (N , °Brix, Concentration) - Mettler Toledo RA-510M Bedienungsanleitung

7.3.2 Calculation parameters
– Press the Calcu. Para. key (method 1 is selected):
-CALCU. PARA.-
Result: nD
Brix: Designation for the weight percent sucrose content of a sucrose/water solution
(°Brix). The refractive index of solutions containing sugar is measured, converted into
Brix degrees and displayed (see note b). The conversion into Brix degrees is based
on tabulated values of sucrose solutions (T = 20 °C) stored in the RA-510M, see also
Section 13.
Conc: The refractive index is measured and the desired concentration calculated using a
selected calculation function. In order to do this, the RA-510M must know the
coefficients of the calculation function, in other words you must enter refractive index
and concentration data (see "Data pairs"). These can derive either from several
measurements (solutions of known concentration whose refractive index you measu-
re) or from the literature, e.g. "Handbook of Chemistry and Physics".
Notes
a: If your instrument is equipped with an HFSC-EPROM, the parameters HFCS42 and
HFCS55 can also be selected:
-CALCU. PARA.-
Result:
HFCS42
The refractive index of samples containing invert syrup are measured and the dry
substance percentage (solids) calculated and displayed (see note b). The conversion into
dry substance content of HFCS 42 or HFCS 55 is based on tabulated values of the two
invert syrups (T = 20 °C) stored in the RA-510M, see also Section 13.
b: The Brix and Solid values of measurements with, e.g. milk or lemonade are relative
values: They do not specify the actual concentration of sucrose or invert syrup as the
refractive index of such beverages also depends on other dissolved ingredients.
RA-510M
METTLER TOLEDO
[Method 1]
Brix Conc
[Method 1]
nD Brix Conc
HFCS55
– Select the result of the measurement
with the -/Disp. key:
nD: The refractive index of each samp-
le is measured and displayed.
HFCS 42/HFCS 55:
Designation for the weight percent in-
vert syrup content (High-Fructose
Corn Syrup) of a glucose-fructose/
water solution with a fructose percen-
tage of 42% or 55% based on the dry
substance.
Methods
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