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• Select the buffer value by
pressing the BUF key.
Make sure that the buffer
value selected through the
BUF key corresponds to
the one being used for the
second point calibration.
• If the reading is not close
to the selected buffer, the
"BUF" prompt will blink.
If on the other hand, the
reading is close to the se-
lected buffer, the meter will
recognize the standard so-
lution. The BUF symbol will
stay still on the display,
while the "
" symbol
will blink, indicating that
the meter is stabilizing its
reading.
• Once stabilized "CON"
symbol will appear on the
display.
For best results, wait for a
couple of minutes and
press the CFM key.
• The meter will return to its normal mode
and the two point calibration process is
completed.
BUF
BUF
CFM
CFM
mannacl_r1.P65
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HOW TO MEASURE SODIUM CHLORIDE
IN CHEESE AND MEAT (HI 931100 &
HI931102)
1. Take a sample of cheese or
meat to be analyzed.
2. Grind the sample.
3. Pour a quantity of X g in a
glass beaker. Add (X) x 10mL
of deionized water (
note
: ignoring water
content in cheese and meat).
4. Cover the beaker to prevent any spilling
during stirring, place the beaker on the
top of a hot plate stirrer and agitate the
sample at 40-50°C (104-122°F) for 15-20
minutes.
5. Let the sample cool to the ambient tem-
perature, then filter it.
SPECIAL APPLICATIONS &
ADDITIONAL INFORMATION