8
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 measurement or purging mode
6) ORP Electrode
7) Beaker
8) BNC electrode connector
9) Fuse
10) Power switch
11) Power cable connector
12) Peristaltic pump
13
• Immerse the ORP electrode approximately 2 cm
(0.8”) into the sample to be tested while paying
attention to not touch the stir bar.
• Insert the dosing tip in the appropriate holder place
and pay attention to not be immersed into solution.
• Press the START STOP button to start the titration.
The display will show “titr” during titration, along
with stirrer and pump tags blinking on the LCD.
• At the end of the titration, the Sulphur Dioxide
concentration is displayed in mg/L (ppm).
Note:
If the equivalence point is not reached or it is not
recognized because of the noisy solution, an error
message will be displayed.
• Fill the 50 mL beaker up to the 50 mL mark with
the wine sample, place the stir bar into the beaker
and put the beaker in the appropriate place on the
minititrator top.
• Fill the 20 mL beaker up to the 5 mL mark with the
HI 84100-51
Alkaline Reagent and add the content
to the 50 mL beaker.
• Swirl the beaker and wait for 15 minutes.
• Fill the 20 mL beaker up to the 5 mL mark with the
HI 84100-52
Acid Reagent and add the content to
the 50 mL beaker.
TOTAL SO
2
MEASUREMENT PROCEDURE