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£487.30 £584.76 (Inc. VAT)
The HI-96800 measures the refractive index in aqueous solutions. Readings can also be displayed with sucrose temperature compensation (nD20) or % Brix.
Hanna offers five sugar refractometers to meet the requirements of the food industry. The HI-96800 Refractive Index/Brix, HI-96801 % Brix (sucrose), HI-96802 Fructose, Hi-96803 Glucose, and HI-96804 Invert Sugar digital refractometers are rugged, portable and water-resistant for measurements in the lab or field.
The HI-96800 measures the refractive index to determine the % Brix of sugar in aqueous solutions.
Quick and easy to use it is ideal for analysing the sugar content in a wide range of food products including fruit, energy drinks, puddings, tofu, jams, honey, soups and sauces.
Product uses
Key features
Main benefits
| pH Range | -2.000 to 20.000 pH | |
| Range – Sugar Content | 1.3300 to 1.5080 nD; 1.3330 to 1.5040 nD; 0.0 to 85% Brix | |
| Temperature | 0.0 to 80.0°C | |
| Resolution – Sugar Content | 0.0001 nD; 0.1% Brix | |
| Temperature | 0.1°C | |
| Accuracy – Sugar Content | ±0.0005 nD; ±0.2% Brix | |
| Temperature | ±0.3°C | |
| Automatic Temperature Compensation | between 10 and 40°C | |
| Measurement Time | Approximately 1.5 seconds | |
| Minimum Sample Volume | 100 µL (to cover prism totally) | |
| Light Source | Yellow LED | |
| Sample Cell | Stainless steel ring and flint glass prism | |
| Case Material | ABS | |
| Enclosure Rating | IP65 | |
| Battery Type / Life | (1) 9V / 5000 readings | |
| Auto-Off | After 3 minutes of non-use | |
| Dimensions | 19.2(W) x 10.2(D) x 6.7 (H)cm | |
| Weight | 420g |
Sinclair and Campbell is a leading supplier of Digital Temperature Measurement and Monitoring Instruments to the Food Processing and Catering industries.
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