22
• Refer to “Setup Menu” (see page 11) to set up instrument for your measurement.
• Select the corresponding range according to the table below:
• Ensure the pump is primed with the correct titrant for the selected range (
HI 84500-50
Low
Range Titrant or
HI 84500-51
High Range Titrant).
Sample preparation:
Using a clean pipette to precisely add the appropriate amount of wine
sample to a clean 100 mL beaker as indicated below:
Note
: •The volume of wine added is critical to the measurement
accuracy. Pipettes are recommended.
•Failure to use a clean pipette will result in erroneous readings.
FREE SO
2
MEASUREMENT PROCEDURE
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Low Range (Free & Total SO
2
) - 50 ml
High Range (Free & Total SO
2
) - 50 ml
• Fill the 20 mL beaker up to the 5 mL mark with the
HI 84500-60
Acid Reagent
and add the contents to the 100 mL beaker.
• Add the contents of one packet of
HI 84500-62 Stabilizer
Packet
to the 100 mL beaker.
• Press
Titrator
.
Note: DO NOT PLACE THE TIP INTO THE SAMPLE BEAKER.
PLACE THE TIP OVER A WASTE BEAKER. A SMALL
AMOUNT OF TITRANT IS DISPENSED WHEN THE PUMP
RESETS.
• Press
Start
to begin a titration.
• Wait for the syringe refill.
• Place the stir bar in the beaker and put the beaker into the
beaker holder.
• Place the probe holder on the top of the beaker and secure it by
turning clockwise.
• Rinse the ORP electrode with deionized water and immerse into
the sample until the Teflon reference junction is completely
submerged. Be sure that the tip of the electrode is not hitting the
stir bar.
