Laxco™ Handheld Analog Brix/Sucrose Refractometer

Description

• Refractometers have been used for measuring the concentration of solutions for more than a century
• Their primary purpose is to measure the degree at which light bends as it passes through a medium, and is used in a wide range of applications and industries as a quality control and diagnostic tool
• Laxco Analog Refractometers are designed for simple operation and built to last a lifetime with its all-metal construction
• Laxco Industrial Series refractometers have a rugged design and a water-resistant seal
• Each unit is inspected in the United States by a factory qualified technician under a rigid quality control process to ensure its accuracy, and performance
• Key Features: Quickly calibrate the instrument with a turn of a screw, and distilled water Comfortable rubber eyecup blocks out ambient light, and allows for crystal clear viewing of readings Automatic temperature compensation prevents the need for constant re-calibration of the instrument
• As the ambient temperature changes, the scale will automatically compensate for the difference in the degree of refraction
• This ensures an accurate reading every time All metal construction and water-resistant seal between prism and main body protects and prevents damage to internal objective lens Metal footrest allows the instrument to be set on a flat surface without the worry of it rolling off working surfaces Rubber hand grip is comfortable, easy to grasp
• Its non-slip pattern grip reduces that chance of accidentally dropping the instrument One-piece U-shaped metal hinged daylight plate provides durability of frequent opening and closing.Two screws allow the daylight plate to be easily replaced in case of accidental damage Machined hole for hanging the refractometer in a convenient location Portable, easy to use design BRIX Models: Laxco Analog Brix Refractometers primary application is to measure the sugar concentration levels in various beverages and foods
• Brix models use a larger range of the refractive index scale, which allows them to be used in many other applications such as cutting coolants, flux compounds, industrial fluids, and cutting oils making them a versatile tool
• IR-B10ATC: 0° to 10° percent range with granularity to measure down to 0.1° increments at a ±0.1° degree of accuracy IR-B18: 0° to 18° percent range with granularity to measure down to 0.1° increments at a ±0.15° degree of accuracy IR-B32 and IR-B32ATC: 0° to 32° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy IR-B62: 28° to 62° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy IR-B82: 45° to 82° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy IR-B90: 58% to 90% percent range with granularity to measure down to 0.2% increments at a ±0.2% degree of accuracy Common Samples: Oranges and Pears = 5° to 15° Tomatoes = 2° to 5° Apples and Melons = 11° to 18° Strawberries and Peaches = 5° to 11° Grapes = 11° to 23° Concentrated Fruit Juices = 41° to 68° Nectars = 18° to 23° Acidophilus Beverages = 17° to 20° Condensed Milk = 41° to 68° Liquid Sugar = 58° to 90° Yeast Culture Solutions = 2° to 9° Grape Wine = 12° to 19° Beef Curry = 10° to 15° Coffee = 5° to 15° Green Tea = 0° to 5° Fruit Juices = 11° to 18° Tomato Juice = 6° to 9° Steak Sauce and Ketchup = 27° to 35° Milk = 12° to 18° Jam and Marmalade = 80° to 90° Flour Paste = 80° to 90° Cutting and Quenching Oil = 0° to 9° Emulsification Solutions = 0° to 8° Soluble Tempering Oil = 0° to 30° Lactic Acid Beverages = 17° to 22° Bean Milk = 1° to 11° Canned Fruits = 12° to 28° Egg Yolk = 45° to 49° Cola = 10° to 15° Honey = 60° to 90° Beer = 0° to 5° Tomato Puree = 8° to 18° Carbonated Beverages = 8° to 18° Fats = 50° to 70° Warranty and Services 5 Years