Hanna Instruments HI84502 Manual de usuario

INSTRUCTION MANUAL

HI84502

Titrable Total Acidity

Mini Titrator & pH Meter

for Wine Analysis

All rights are reserved. Reproduction in whole or in part is prohibited without the written consent of the

Thank you for choosing a Hanna Instruments product.

Please read this instruction manual carefully before using this instrument.

This manual will provide you with the necessary information for correct use of this

instrument, as well as a precise idea of its versatility.

If you need additional technical information, do not hesitate to e‑mail us at

[email protected] or view our worldwide contact list at www.hannainst.com.

Dear

Customer,

TABLE OF CONTENTS

1. Preliminary Examination ..................................................................................................... 4

2. Specifications..................................................................................................................... 5

3. General Description & Intended Use ..................................................................................... 6

4. Principle of Operation ......................................................................................................... 8

5. Functional Description......................................................................................................... 9

6. Titrator Startup................................................................................................................. 12

7. Setup Menu ..................................................................................................................... 13

8. Guide to Display Codes...................................................................................................... 18

8.1. Pump Calibration Messages ..................................................................................... 19

8.2. pH Calibration Messages ......................................................................................... 20

8.3. Titration Messages .................................................................................................. 21

9. Electrode Preparation........................................................................................................ 22

10. Electrode Calibration Procedure........................................................................................ 23

11. pH Buffer Temperature Dependence.................................................................................. 27

12. Dosing Pump Installation ................................................................................................ 28

13. Dosing Pump Prime Procedure ......................................................................................... 29

14. Pump Calibration Procedure............................................................................................. 31

15. Titration Procedure.......................................................................................................... 34

15.1. Tips for an Accurate Measurement .......................................................................... 37

15.2. View / Delete Titrator Recorded Data....................................................................... 37

15.3. Titrator GLP Information......................................................................................... 39

16. pH Measurement............................................................................................................ 40

16.1. View / Delete Recorded pH Data............................................................................. 41

16.2. pH Meter GLP Information ..................................................................................... 43

17. PC Interface & Data Transfer............................................................................................ 44

18. Electrode Conditioning & Maintenance.............................................................................. 45

19. Troubleshooting Guide..................................................................................................... 47

20. Accessories..................................................................................................................... 49

Certification........................................................................................................................... 50

Recommendations for Users.................................................................................................... 50

Warranty .............................................................................................................................. 50

PrELImINAry ExAmINATION

1. PRELIMINARY EXAMINATION

Remove the instrument and accessories from the packaging and examine it carefully. For further

assistance, please contact your local Hanna Instruments Office or email us at [email protected].

Each HI84502 mini titrator is supplied with:

• HI1048B/50 pH electrode

• HI7662-T Temperature probe

• HI84502-70 Reagent kit for titrable acidity in wine

• HI7082 Electrode fill solution, 30 mL

• HI700635 Cleaning solution for wine deposits, 20 mL sachet, (2 pcs.)

• HI700636 Cleaning solution for wine stains, 20 mL sachet, (2 pcs.)

• 2000 µL automatic pipette

• Plastic tip for automatic pipette (2 pcs.)

• 100 mL beaker (2 pcs.)

• Tube set (aspiration tube with titrant bottle cap and dispensing tube with tip)

• Dosing pump valve (1 pc.)

• 5 mL syringe (1 pc.)

• Capillary dropper pipette (1 pc.)

• Stir bar (1 pc.)

• Power adapter

• Instrument quality certificate

• Instruction manual

Note: Save all packing material until you are sure that the instrument works correctly. Any

damaged or defective item must be returned in its original packing material with the supplied

accessories.

SPECIFICATIONS

2. SPECIFICATIONS

Titrator

Range Low Range: 0.1 to 5.0 g/L of tartaric acid

High Range: 4.0 to 25.0 g/L of tartaric acid

Resolution 0.1 g/L

Accuracy 3 % of reading or ±0.1 g/L @25 °C whichever is greater

Sample volume 10 mL (Low Range) / 2 mL (High Range)

Titration method Acid-base titration

Principle Endpoint titration: 7.00 pH or 8.20 pH

Pump speed 10 mL/min

Stirring speed 600 rpm

Log data Up to 200 samples

pH Meter

Range -2.0 to 16.0 pH / -2.00 to 16.00 pH

Resolution 0.1 pH / 0.01 pH

Accuracy ±0.01 pH

Calibration 1, 2 or 3 calibration points;

4 available buffers (4.01, 7.01, 8.20, 10.01)

Temperature

compensation Manual or automatic

mV Meter

Range -2000.0 to 2000.0 mV

Resolution 0.1 mV

Accuracy ±1.0 mV

Log data Up to 200 samples (pH or mV)

Temperature

Range -20.0 to 120.0 °C (-4.0 to 248.0 °F)

Resolution 0.1 °C

Accuracy ±0.4 °C without probe error

Electrode HI1048B/50

Temperature Probe HI7662-T

Environment 0 to 50 °C (32 to 122 °F); max 95% RH non-condensing

Power Supply 12 Vdc power adapter

Dimensions 235 x 200 x 150 mm (9.2 x 7.9 x 5.9”)

Weight 1.9 kg (67.0 oz.)

Required Reagents

HI84502-50 Titrant

HI84502-55 Calibration standard

GENErAL DESCrIPTION & INTENDED USE

3. GENERAL DESCRIPTION & INTENDED USE

The HI84502 is an affordable, easy to use, microprocessor-based automatic titrator that benefits from

Hanna Instruments’ years of experience as manufacturer of analytical instruments.

The instrument incorporates a simple and reliable dosing pump which ensures high dosing

reproducibility. Pump calibrations, performed with the provided Hanna Instruments reagents, assure

the accuracy of the instrument.

The instrument comes with a preprogrammed method for Total Titratable Acidity measurements in

wine.

The HI84502 performs the analysis and all the necessary calculations, with a simple and effective

user interface.

By simply pressing the Start key in Titrator mode, the instrument will automatically titrate the sample

to the endpoint. The current pH and temperature are continuously displayed during titration process.

The result is immediately displayed in g/L, then the instrument is ready for another titration by

pressing the Restart key.

A dedicated HELP key aids in setup, calibration, status and troubleshooting.

Other features:

• pH meter / mV meter

• Stir speed control

• Graphic mode to display the titration data

• Data can be stored using the log feature and then exported to a USB stick or transferred to a PC

using the USB connection

• Log on demand for up to 400 samples (200 for mV/pH measurements; 200 for titration results)

• GLP feature, to view calibration data for pH electrode and pump

Significance of Use

Acids occur naturally during the growing of grapes and as part of the fermentation process. Wines

show lower levels of acid when there are hot growing seasons or when the grapes come from hotter

regions. In the proper proportion, acids are a desirable trait and give the wine character.

The three predominant acids in wine are tartaric, malic and citric, all of which are intrinsic to the

grape. Tartaric acid is the principal acid in grapes and is a component that promotes a crisp flavor and

graceful aging in wine. A moderate amount of a wine’s acid comes from malic acid, which contributes

to fruitiness, and a small amount comes from citric acid. Wine also contains trace amounts of other

acids. The least desirable acid in wine is acetic acid, which, when present in more than a nominal

amount, gives wine a sour or vinegary aspect.

Total acidity, also called titratable acidity, is the sum of the fixed and volatile acids. In the United

States the total acidity is usually expressed in terms of tartaric acid, even though the other acids are

measured.

GENErAL DESCrIPTION & INTENDED USE

Total Acidity directly affects the color and flavor of wine and, depending on the style of the wine, is

sought in a perfect balance with the sweet and bitter sensations of other components. Too much acidity

makes wine tart and sharp; too little makes wines flat, flabby and uninteresting. Proper acidity in wine

is what makes it refreshing and an ideal accompaniment to food.

The proper acid level of a wine varies, with sweeter wines generally requiring somewhat higher levels

to retain the proper balance. For dry table wine the acceptable range is usually 6.0 to 7.5 g/L; for

sweet wine it’s 7.0 to 8.5 g/L.

PrINCIPLE OF OPErATION

4. PRINCIPLE OF OPERATION

The determination of total acids in wine is made according to a neutralization reaction, that is the

reaction between the acids found in wine and a base.

Titratable acidity is measured on a degassed sample at the endpoint of 8.20. The results are expressed

as g/L tartaric acid.

For precise results it is very important to know the sample volume, titrant volume and concentration.

The dosing pump reproducibility is independent of the titrant tubing, therefore it doesn’t need frequent

calibrations. The calibration of the pump is necessary in order to have high accuracy for the titrations.

The calibration procedure is based on the analysis of a known solution. By doing this, the instrument

makes a differential analysis between the standard and the wine sample. The mini titrator will

calculate the concentration of the titrant based on the amount needed to reach the endpoint.

FUNCTIONAL DESCrIPTION

5. FUNCTIONAL DESCRIPTION

Front View

1. Dosing pump valve

2. Aspiration tube

3. Titrant bottle

4. Dispensing tube

5. Syringe

6. Temperature probe

7. pH electrode

8. Electrode holder

9. Beaker

Top View

2 3

1. Titrant bottle

2. Dispensing tube

3. Electrode holder

4. Liquid Crystal Display (LCD)

5. Functional keys

6. Keypad

FUNCTIONAL DESCrIPTION

Rear View

1. Power switch

2. USB connector (PC interface)

3. USB connector (storage interface)

4. Power adapter

5. BNC electrode connector

6. Reference electrode connector

7. Temperature probe connector

Keypad Description

The keypad contains 8 direct keys and 3 functional keys with the following functions:

Press the functional key to select the virtual option displayed above it on the LCD.

Press ESC key to leave the current screen and to return either to the previous screen or to

the main screen. In Setup menu, exits a parameter without changing the value.

Press ARROW keys to modify the parameter values, to scroll the information displayed while

viewing a help screen or to move between the options from the instrument’s Setup menu

Press CAL key to access the Electrode and Pump calibration options

Press HELP key to access/exit the instrument’s contextual help

Press LOG key to save the current mV/pH reading in pH meter mode and the titration result

Press MENU key to enter Setup, Recall or GLP selection menu, while instrument is in pH

or Titration mode

Press STIR key to start / stop the stirrer

Note: The stirrer starts automatically during pump calibration and titration, it cannot be stopped

by pressing STIR key.

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