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11
GENERAL TIPS FOR AN ACCURATE MEASUREMENT
The instructions listed below should be carefully followed during testing to ensure
best accuracy.
• Purge the peristaltic pump to have fresh titrant when starting a new analysis or
calibration.
• Calibrate the peristaltic pump before performing an analysis.
• Analyze the wine immediately after the sample is obtained.
PUMP CALIBRATION PROCEDURE
Warning:
The calibration of the pump must be performed each time the pump tube, the
reagent bottle or the pH electrode is changed. It is recommended to perform the pump
calibration before each set of measurements.
• Use the 2000
P
L automatic pipette to add
exactly 2 mL of
Mi556-001
Standard to the
50 mL beaker.
• Fill the beaker up to the 50 mL mark with
deionized water, place the stirrer bar into
the beaker and then place the beaker in the
appropriate place on the minititrator top.
• Place the electrode holder on the top of the
beaker and secure by turning clockwise.
