26
Verify:
The instrument has been calibrated (pH and pump) before performing a lot of titrations.
An electrode calibration in at least one point (8.20 pH buffer) is recommended.
Sample preparation:
Add to a clean beaker 2 mL fruit
juice precisely measured and fill the beaker up to 50 mL
with distilled water. Place the stir bar into the beaker and
then place the beaker in the appropriate place on the
instrument top.
Notes:
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adjust the pH to 8.2 by adding 1-2 drops of
titrant solution.
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botlles. Avoid disturbing any sediment in the
sample.
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and secure it by turning clockwise.
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probes approximatively
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not to touch the stir bar. Use
O-Rings
provided to secure
the pH electrode in holder.
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immerse it into the sample.
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Titration
. To enter
titrator main screen from pH meter mode press
Titrator
and then
Titration
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will be shown.
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Start
to begin the titration process.
TITRATION PROCEDURE
- before adding juice
s
ample.
