Upotreba i operativne korake od šećer metar
The usage metoda i operacija steps of a sugar meter are as follows: 1. Purpose and principle: To determine the total stopble solid (TSS) content in fruits and vegetables using a handheld refractometer, which can grubo represent the sugar content of fruits and vegetables. When light enters one medium from another, it undergoes refrakcija, the ratio of the incident angle sine is constant, which is called the refractive index. The content of topiv krutine in voće i povrće sokovi je direktno proporcionalno to the refractive index under certain conditions (at the same temperature and pressure). Stoga, measure the refractive index of fruit and vegetable juices can determine the the koncentracija (šećer sadržaj) of the juice. The commonly used instruments are ručni refraktometri, also known as sugar mirrors or handheld sugar meters. The structure of this instrument is prikazano in the the following figure. By measure the topljiv solid content (sugar content) of fruits and vegetables, the Quality of Fruits And Vegetables Can Be Understand, And The Maturity The Fruit Can Be Estimated Approximately. 2, Medicines And Equipment: Tomatoes, Oranges, Ananas, Destiled Water, Beakers, kapaljke, rolls of Paper, And Handheld Refractometers. 3. Operating koraci: Open the cover plate of the handheld refractometer (a), and pažljivo suho the prism staklo površina with clean gaze or rolls of paper. Drop 2 drops of distilled water on the prism glass surface and cover it with a cover. In a horizontal state, observe from the eye (b) and check whether the boundary between light and dark in the field of view is at the zero line of the ljest. If it does not coincide with the zero line, rotate the scale adjustment vijak so so to the boundary plane falls exactly on the zero line. Open the cover, the water with gauze or roll paper, and then drop 2 kapi of voće i povrće sok on prism staklo površina as opisano iznad. Promatrajte i čitajte the scale on the the light dark intersection line in the field of view, which is the topiv solid content ( percent ) (ccimate sugar content) in the fruit and vegetable juice. Repeat three times.
