The use of fruit sugar meter
The instrument commonly used in fruit sugar meter is a hand-held refractometer, also known as a sugar mirror, hand-held sugar meter. By measuring the soluble solid content (sugar content) of fruits and vegetables, the quality of fruits and vegetables can be understood, and the maturity of the fruit is approximately estimated. I. Purpose and principle: The use of a hand-held refractometer to determine the total soluble solids content in fruits and vegetables can roughly represent the sugar content of fruits and vegetables. When light enters from one medium to another medium, refraction occurs, and the ratio of sine of incident angle is constant, and this ratio is called refractive index. The content of soluble solids in fruits and vegetables juice is proportional to the refractive index under certain conditions (the same temperature and pressure). Therefore, the refractive index of fruits and vegetables juice can be determined to determine the concentration of fruit and vegetable juices (the amount of sugar). Second, the experimental needs of drugs and equipment: Distilled water 3. Beaker, dropper, roll paper, handheld fruit sugar meter Third, the operation steps: 1. Open the hand-held fruit sugar meter cover and carefully wipe the prism glass surface with a clean gauze or roll paper. Drop 2 drops of distilled water on the surface of the prism glass and cover the cover. 2. In the horizontal state, observe from the eye part, and check whether the light-dark boundary line in the visual field is on the zero line of the scale. If it does not coincide with the zero line, rotate the scale adjustment screw so that the boundary line surface just falls on the zero line. 3. Open the cover plate and dry the water with gauze or roll paper, and then drop 2 drops of fruit and vegetable juice on the prism glass surface as described above to observe and read the scale on the light and dark boundary line in the field of vision, that is, the solubility in the fruit and vegetable juice. Solids content (%) (approximate sugar content). repeat three times.
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