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The
HI 84429
is an easy to use microprocessor-based automatic minititrator and pH meter designed
for the rapid and accurate analysis of Total Titratable Acidity in milk. By eliminating subjective
factors including color indicators, errors in mathematical calculations or erratic titrant additions from
the measurement, the
HI 84429
makes Total Titratable acidity analysis precisely and totally
impartially. This will quickly become a valuable analysis tool in your dairy lab.
The instrument benefits from Hanna’s many years of experience as manufacturer of quality analytical
instruments. A clear and well-designed user interface makes the instrument intuitive and simple to
use. A dedicated
HELP
key aids in set-up, calibration, status and troubleshooting.
By simply pressing the
Start
key, the
HI 84429
automatically starts pump operation and titrates the
sample to the end point. The
HI 84429
has a simple and accurate peristaltic pump to ensure the best
accuracy and repeatability. By performing pump calibration with the Hanna standard provided, the
instrument accuracy is assured.
The instrument employs a powerful and effective built-in algorithm to analyze the pH response to
determine the exact pH endpoint, then uses this to make the necessary calculations. The Titratable
Acidity Determination is instantaneously display in user selected measurement units on the large dot
matrix display. The instrument is ready for the next analysis immediately!
Other features:
• Log on demand up to 100 samples (50 for pH measurement; 50 for titration results)
• GLP feature, to view last calibration data for pH electrode and pump
MEASUREMENT SIGNIFICANCE
Both pH and titratable acidity are used to measure milk acidity. A decrease in pH or increase in
titratable acidity indicates lactic fermentation has occurred, most likely due to bacterial activity. pH
and titratable acidity measurements, together with other tests available to the analyst, provide a
mechanism to ensure quality and freshness of the milk products.
The pH of milk (or other dairy products) is a measurement of the actual acidity of the milk at the time
of measurement. The measurement uses a pH electrode and pH meter that reads out directly in units
of pH (after calibrating the electrode and meter together using pH buffers). The pH of fresh milk is
slightly acidic typically falling between 6.50 to 6.70 pH at 25°C.
GENERAL DESCRIPTION
