Overview
The QIWEI PAL-102 digital glucose meter is a Portable instrument for rapid determination of the concentration or refractive index of sugar-containing solutions and Miscellaneous non-sugar solutions. It is widely used in sugar, food, beverage and other industrial sectors as well as agricultural production and scientific research. It can measure the concentration of sauce products such as soy sauce and ketchup, the sugar content of sugar-containing products such as jam and sugar dilute, and the quality management of fruit juice and beverage production lines and fruit sweetness grading.
Features
1. Measurement range, Brix Measurement range is 0.0~ 53.0% Brix
2. High resolution, Brix resolution is 0.1% Brix
3. Measurement accuracy is high, Brix Measurement accuracy is +/- 0.2% Brix
4. Fast measurement, Measurement time only 3 seconds
5. Portable design, Dimension 130 * 55 * 25mm, weight only 100g
6. Small sample size, only 0.3mL sample is required
7. Easy to use, powered by 2 * AAA batteries
Principle
The digital glucose meter works based on the principle of refraction of light. When the rays of light pass through the solution of different concentrations, it will refract. The instrument quickly calculates the sugar content or concentration of the solution by measuring the refractive index.
Applications
Sugar, food, beverage, agriculture, scientific research, soy sauce, ketchup, jam, dilute sugar, liquid sugar, fruit juice, refreshing drinks, carbonated drinks, fruit cultivation and sales
Steps
1. Turn on the instrument power
2. Take 0.3 mL sample and place it in the measurement area
3. Wait 3 seconds Measurement time
4. Read the Brix value on the display
5. Clean measurement area for next use
Notice
• Ensure that the Ambient Temperature is used within the range of 10~ 40 ° C
• Check whether the battery is sufficient before use
The sample size should be accurately 0.3 mL.
• Clean the instrument in time after measurement to prevent contamination
• Avoid Operating in Extreme Temperatures or Humidity environments
