 | Additional product information Atago 2353 MASTER-53M Hand-Held Refractometer, Manual Temperature Compensation, Brix 0.0 to 53.0% Features
Today Price: Check current price  |
Product Description
The Atago 2353 MASTER-53M is a hand-held, portable refractometer with a Brix scale that measures in the 0.0 to 53.0% range, has a spoon-shaped tip for automatic smooth sampling (ASD), manual temperature compensation, and a ridged outer shell. A Brix refractometer measures the refractive index of a solution in a sample, converts it to sugar concentration in units of percent by weight (% Brix, also known as degrees Brix), and displays the results. Hand-held refractometers, also known as sugar meters, concentration meters, or Brix meters, are commonly used in the culinary, food and beverage, pharmaceutical, educational, geological, chemical, and ecological industries, and for water-testing applications.
This refractometer is housed in a durable, die-cast aluminum metal body for heat and organic solvent resistance. The 2353 MASTER-53M features manual temperature compensation. The unit can be calibrated with water. Calibration can be controlled and adjusted with an exposed calibration screw and an included specialized screwdriver, although other items can be used to unscrew the unit. However, the unit retains its water-resistance. A spoon-shaped tip allows for automatic sample distribution (ASD) across the prism and boundary line (also called measurement line) for accurate, smooth sampling with small portions, and sample disposal from the edge. With the ASD feature, the daylight plate does not need to be lifted to cover the prism with the sample. The outer shell grip is smooth and easy to clean, which reduces the possibility of food and sample entrapment, avoiding contamination and bacterial growth. The analog Brix scale features a bright, high-contrast display for clear visibility of the boundary and memory lines intersection. Samples are viewed through a monocular, focusable, cushioned eyepiece. The unit includes a protective plastic storage case with a foam cut-out insert to cushion the instrument.
Specifications Measurement scale range Brix 0.0 to 53.0 percent (ATC) Minimum detection scale Brix 0.5 percent Resolution Brix + or - 0.1 percent Sample volume 10l or more Illumination Ambient light; unit requires no additional power source Dimensions 16.8 x 3.2 x 3.4 cm (H x W x D) Weight 130g Warranty Limited one-year*H is height, the vertical distance from the lowest to highest point; W is width, the horizontal distance from left to right; D is depth, the horizontal distance from front to back.
Refractometers are used to determine substance content in a sample, to provide unit readings of substances including Brix, salinity, and alcohol; to detect chemical impurities, or to measure components of samples such as industrial fluid. Refractometers measure the refractive index of a substance, which is its optical characteristic, and the number of dissolved particles in it. see details
Atago 2353 MASTER-53M Hand-Held Refractometer, Manual Temperature Compensation, Brix 0.0 to 53.0% Atago.
Features
- Hand-held portable refractometer for Brix (0.0 to 53.0%) measurement of sugar content in a wide range of food products such as juices, coffee, and processed food, such as sauce, ketchup, and low-calorie jam
- Manual temperature compensation
- Ambient light illuminates the scale; no additional power source is required
- Ridged outer shell with a telescope-shaped, streamlined design [16.8 x 3.2 x 3.4 cm (H x W x D)] for gripping
- Spoon-shaped tip allows for automatic sample distribution (ASD) across the prism and boundary line for accurate, smooth sampling with small portions, and sample disposal from the edge
Fast Buying choice:
You can buy Atago 2353 MASTER-53M Hand-Held Refractometer, Manual Temperature Compensation, Brix 0.0 to 53.0% the best price with supersaver shipping. For more discounts, delivery availableOptions and additional information on the link below Click Get it Now!
 |  |  | Compare Prices Now |  |
| youtube secure payment system. | ||||
No comments:
Post a Comment