Hanna Instruments HI 84100 User Manual

Page 9

LCD DESCRIPTION

1) Stability indicator: when the pump calibration is in progress
2) Stirrer active tags
3) Calibration messages
4) Pump active tags
5) Four digit secondary display
6) “Time” tag: when the time is displayed on the secondary display
7) “ppm” tag: when the titration result is displayed on the primary display
8) Four digit and half main display

KEYPAD DESCRIPTION

1) PURGE - to start/stop purging (max purging time is 5 min)
2) CAL PUMP - to enter pump calibration mode
3) START STOP - to start/stop titration or pump calibration
4) STIR - to start/stop the stirrer while in main screen or purging mode

6) ORP Electrode
7) Beaker
8) BNC electrode connector
9) Fuse
10) Power switch
11) Power cable connector
12) Peristaltic pump

• Add the contents of one packet of HI 84100-54

powder Stabilizer to the sample beaker.

• Press START STOP to start the titration. The LCD will

display “titr” as well as stirrer and pump tags to
indicate a titration in progress.

• At the end of the titration the sulphur dioxide

concentration is displayed in ppm (mg/L).

• Fill the 50 mL beaker up to 50 mL mark with the

wine sample.

Note: It is important to be accurate in your

measurement of wine sample. Pipettes are
recommended.

• Place the stir bar in the beaker and put the beaker

in the minititrator top.

• Fill the 20 mL beaker up to the 5 mL mark with the

HI 84100-51 Alkaline Reagent, add the contents

to the 50 mL beaker containing the sample.

• Swirl the beaker and wait for 15 minutes.

• Place the beaker into the beaker holder.

TOTAL SO

MEASUREMENT PROCEDURE