Titration procedure – Hanna Instruments HI 84502 User Manual
Page 28
28
TITRATION PROCEDURE
• For best accuracy, before taking any measurement, ensure that the pump is calibrated on the
selected range following the “Pump Calibration Procedure” (see page 26).
Note: Verify that the instrument has been calibrated (pH and pump) before performing any
titrations.
• Refer to “Setup Menu” (see page 11) to set up the instrument for your measurement.
• Select the corresponding range according to the table below:
Sample preparation: Use a clean tip and 2000 uL automatic pipette to precisely add the
appropriate amount of wine sample to a clean beaker as indicated below:
Note: Failure to use a clean pipette will result in erroneous readings.
• Fill the beaker up to the 50 mL mark with distilled or deionized
water.
• Press
Titrator.
Note: DO NOT PLACE THE TIP INTO THE SAMPLE
BEAKER. PLACE THE TIP OVER A WASTE BEAKER.
A SMALL AMOUNT OF TITRANT IS DISPENSED
WHEN THE PUMP RESETS.
• Press
Start to begin a titration.
• Place the stir bar in the beaker and put the beaker in the
minititrator top.
• Place the probe holder on the top of the beaker and secure it
by turning clockwise.
• Rinse the pH electrode with deionized water and immerse
into the sample until the PTFE reference junction is completely
submerged. Be sure that the tip of the electrode is not hitting
the stir bar.
e
g
n
a
R
w
o
L
e
g
n
a
R
h
g
i
H
L
/
g
0
.
5
o
t
1
.
0
L
/
g
0
.
5
2
o
t
0
.
4
Low Range - 10 ml
High Range - 2 ml