HI 84102 - Hanna Instruments
Contents
1. Titrant bottle Liquid Crystal Display LCD Keypad Electrode holder Peristaltic pump tube REAR PANEL pH Electrode Temperature probe Beaker 9 Temperature probe socket 0 BNC electrode connector 1 2 10 11 Fuse 12 Power switch 13 Power cable connector 14 Peristaltic pump KEYPAD DESCRIPTION 1 PURGE to start stop purging max purging time is 5 min 2 CAL PUMP to enter pump calibration mode 3 START STOP to start stop titration pump calibration or pH calibration 4 SETUP to enter exit SETUP menu 5 STIR to start stop the stirrer while in measurement pH calibration or purging mode 6 CAL to enter exit pH calibration or to select the end point while in SETUP mode LCD DESCRIPTION SETUP ea EM ATC IBBBB Er Li CI BAB ji 1 Selected mode SETUP CAL or CFM for confirming different values 2 Stobility indicator when reading is unstable or calibration is in progress 3 Stirrer active tags 4 Calibration messages 5 Pump adive tags 6 Calibration messages 7 pH tag when a buffer is displayed on the secondary display 8 Four digit and half secondary display 9 Time tag when the time is displayed on the se2. Greece Tel 210 823 5192 Fax 210 884 0210 Indonesia Tel 21 4584 2941 Fax 21 4584 2942 Japan Tel 03 3258 9565 Fax 03 3258 9567 Korea Tel 02 2278 5147 Fax 02 2264 1729 Malaysia Tel 603 5638 9940 Fax 603 5638 9829 Singapore Tel 6296 7118 Fax 6291 6906 South Africa Tel 011 615 6076 Fax 011 615 8582 Taiwan Tel 886 2 2739 3014 Fax 886 2 2739 2983 Thailand Tel 66 2619 0708 Fax 66 2619 0061 United Kingdom Tel 01525 850 855 Fax 01525 853 668 USA Tel 401 765 7500 Fox 401 765 7575 90 60 cOLVSNVIN For e mail contacts and a complete list of Sales and Technical offices please see www hannainst com
3. consent of the copyright owner Hanna Instruments Inc Woonsocket Rhode Island 02895 USA 2 PRELIMINARY EXAMINATION Please examine this product carefully Make sure that the instrument is not damaged If any damage occured during shipment please notify your Dealer Each HI 84102 minititrator is supplied complete with Reagents set for 20 titrations e 2000 uL automatic pipette e Two plastic tips for the 2000 uL automatic pipette Two 50 mL beakers Tubes set with cap pH electrode Temperature probe e Stir bar Power cable One 30 mL bottle of Refill Solution e One 1 mL syringe Two sachets of deaning solution for wine deposits Two sachets of cleaning solution for wine stains e Instruction manual Note Save all packing material until you are sure that the instrument works correctly Any defective item must be returned in its original packing GENERAL DESCRIPTION 84102 is a low cost easy to use microprocessor based automatic titrator that benefits from Hanna s years of experience as manufacturer of analytical instruments It has an simple and yet accurate peristaltic pump to ensure the best accuracy and repeatability By performing pump calibration with the provided Hanna standards the instrument accuracy is assured The instrument comes with a preprogrammed analysis method designed for Total Titratable Acidity measurements on wine The HI 84102 performs automatic analysis all the necessary ca
4. of the cleaning procedures rinse the electrode thoroughly with distilled water refill the reference chamber with fresh electrolyte and soak the electrode in 70300 Storage Solution for at least 1 hour before taking measurements ACCESSORIES REAGENT SETS 70300LElectrode storage solution 500mL 70635LCleaning solution for wine deposits 500ml 70636LCleaning solution for wine stains 500 ml HI 7082 Electrode filling solution 4 X 30 ml HI 84102 50 Titrant solution 110ml 84102 55 Calibration standard 100ml HI 84102 60 Buffer solution 1 pH 7 00 500 ml HI 84102 61 Buffer solution 2 pH 8 20 500mL OTHER ACCESSORIES HI 1048B pH probe with shorter cable HI 70483T Tube set with cap for titrant bottle and tip HI 731316 Stir bar 5pcs 731342 Automatic pipet 200001 HI 731352 Tips for 200041 automatic pipet 4pcs 740036P Beaker 50 10pcs 740198 Power cable HI 7662 TTemperature probe Recommendations for Users Before using this product make sure that it is entirely suitable for your specific application and for the environment in which it is used Operation of this instrument may cause unacceptable interferences to other electronic equipments this requiring the operator to take all necessary steps to correct interferences Any variation introduced by the user to the supplied equipment may degrade the instrument EMC performance To avoid damages or burns do not put the ins
5. Instruction Manual HI 84102 TITRATABLE TOTAL ACIDITY MINITITRATOR for wine analysis ON instruments www hannainst co Dear Customer Thank you for choosing a Hanna product This manual will provide you with the necessary information for the correct use of the instrument Please read it carefully before using the meter If you need additional technical information do not hesitate to e mail us at tech hannainst com This instrument is in compliance with directives TABLE OF CONTENTS PREUMINARY EXAMINATION t 3 GENERAL DESCRIM ION Mast X 3 5 fem 6 FUNCIONAL DESCRIPTION a 7 eect e E E 9 CUIDE TO DISPLAY CODES 10 TIPS FOR AN ACCURATE MEASUREMENT ctiani eerte teneret 12 MEASUREMENT PROCEDURE een 13 ph CALIBRATION PROCEDURE c 14 PUMP CALIBRATION PROCEDURE ttn 14 potcrat but act 15 FUSE REPLACEMENT tas tain meia RS cep 16 ELECTRODE CONDITIONING AND MAINTENANCE nnn 16 ACOESSORI ES la 18 biis fene 19 All rights are reserved Reproduction in whole or in part is prohibited without the written
6. condary display 10 Four digit and half main display 11 pH upper tag when performing a pH calibration or entering SETUP mode change the end point 12 Automatic Temperature Compensation when ATC blinks the temperature probe is not connected and the temperature value will be considered to be 25 C START UP Place the instrument on a flat table Do not place the instrument on direct sun light Connect the titrator to mains socket with ground connection and the correct voltage and frequency See the label on the instrument rear for this Place the peristaltic pump tube on the pump See the Pump Tube Replacement section for the procedure Remove the reagent bottle cap and place the bottle cap of the tubes set Place the reagent bottle in the appropriate place on the titrator top Turn the instrument ON using the power switch from the rear panel of the instrument and wait until it displays dashes GUIDE TO DISPLAY CODES on dot BAB M AN Em f ez Std ue AA oP OSS D T This prompt appears for a few seconds each time the instrument is turned ON Main screen display Main screen display with stirrer active Purging mode message PUMP CALIBRATION MESSAGES This screen appears each time the meter enters pump calibration mode The meter is ready to s
7. efore performing a wine sample analysis e Use the 2000 uL automatic pipette to add exactly 2 mL of wine sample 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 it by turning clockwise e Immerse the pH and the temperature probe approximately 2 cm 0 8 into the sample to be tested while paying attention to not touch the stir bar e Insert the dosing tip in the appropriate holder place and pay attention to not be immersed into solution Press the START STOP button to start the titration The display will show titr during titration along with stirrer and pump tags blinking on the LCD and L 7 00 or 8 20 pH buffer the secondary display ann e end of the titration the Total Titratable Acidity concentration is displayed in g L Note Ifthe end point is not reached or it is not recognized because of the noisy solution an error message will be displayed pH CALIBRATION PROCEDURE The pH calibration must be performed each time the pH electrode is changed Turn the instrument ON using the power switch from the rear panel of the instrument Fill the 50 mL beaker up to the 50 mL mark with Buffer Solution 1 7 00 pH or Buffer Solution 2 8 20 pH Place the pH
8. electrode into solution and press the F mi CAL button The CAL message will appear blinking along with pH value Press START STOP in order to start the electrode calibration At end of the calibration procedure done appears for a few seconds and then meter automatically oon E returns to measurement mode 4nn EA PUMP CALIBRATION PROCEDURE 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 To prepare the sample for calibration follow the measurement procedure for Total Titratable Acidity measurements by using 84102 55 Total Titratable Acidity Standard instead of wine sample After sample preparation press the CAL PUMP button Std will blink on the screen Press START STOP in order to start the pump calibration e At the end of the calibration procedure done appears for a few seconds and then the meter automatically d an E returns to measurement mode PUMP TUBE REPLACEMENT To remove the tube of the peristaltic pump follow next steps e Detach the old tube system from the reagent bottle Grasp one fixing ring of the peristaltic pump tube Pull the tube until it s taken out from its location Remove the other side of the tube To mount the new peristaltic pump tube follow
9. ffer Solution 2 pH 8 20 50 mL PRINCIPLE OF OPERATION The determination of total acids in wine is made according a neutralization reaction that is the reaction between the acids found in wine and a base This type of reaction forms the basis of titration methods of analysing acids Titratable acidity is measured on a degassed sample at the end point of 8 20 for Australian requirements and 7 00 to fulfil the requirements of the European Union Both results are expressed as g L tartaric acid For precise results it is very important to know the exact sample volume titrant volume and concentration The peristaltic pump has a good repeatability but the dosing volume depends on many factors as the diameter of the tube or the tube streching To compensate for all this errors the pump need to be calibrated The calibration of the pump is also needed in order to have high precision of the titrations It is important calibrate the pump at the pH value you want to use as the endpoint of the titrations The calibration procedure is in fact the analysis of a known solution By doing this the instrument makes a differential analysis between the standard and the wine sample The pump volumetric debit and the real concentration of the titrant is compensated Only the sample volume has to be precisely known FUNCTIONAL DESCRIPTION INSTRUMENT DESCRIPTION FRONT PANEL 1 A a 100
10. ibration mode SETUP MESSAGES This screen appears each time the minititrator enters SETUP mode Press the CAL button in order to change the end point Press the SETUP button to exit SETUP mode at any time TITRATION MESSAGES L This screen appears each time the minititrator enters TITRATION mode M V 5 Ps Press the START STOP button in order to stop the titration and return 300 to the main screen Lt c The titration result expressed as concentration of tartaric acid in g L is displayed at the end of the titration process Press the START STOP dant button to return to the main screen 4 E r This error message appears when the input reading pH temperature poe gt exceeds the input limits DUM c of This screen appears when the evaluated concentration is out of range 2 TIPS FOR AN ACCURATE MEASUREMENT The instructions listed below should be carefully followed during testing to ensure best accuracy e Purge the peristaltic pump to have fresh titrant when starting a new analysis or calibration e Calibrate the peristaltic pump before performing an analysis Analyze the wine immediately after the sample is obtained lean the electrode with the HI 700635 or 700636 cleaning solution specially made for wine industry if it was unused for a long time MEASUREMENT PROCEDURE Warning Make sure the instrument has been calibrated pH and pump calibration b
11. lb and or junction is dry soak the electrode in HI 70300 Storage Solution for at least one hour If the filling solution electrolyte is more than 2 cm 17 below the fill hole add HI 7082 3 5M Electrolyte Solution For faster response unscrew the fill hole screw during measurements STORAGE PROCEDURE To minimize clogging and assure a quick response time the glass bulb and the junction of the electrode should be kept moist and not allowed to dry out Replace the solution in the protective cap with a few drops of HI 70300 Storage Solution or in its absence Filling Solution HI 7082 Follow the Preparation Procedure before taking measurements Note NEVER STORE THE ELECTRODE IN DISTILLED OR DEIONIZED WATER PERIODIC MAINTENANCE Inspect the electrode and the cable The cable used for connection to the instrument must be intact and there must be no points of broken insulation on the cable or cracks on the electrode stem or bulb Connectors must be perfectly clean and dry If any scratches or cracks are present replace the electrode Rinse off any salt deposits with water Probe Maintenance Refill the reference chamber with fresh electrolyte HI 7082 Allow the electrode to stand upright for 1 hour Follow the Storage Procedure above CLEANING PROCEDURE e Wine deposits Soak in Hanna 70635 cleaning solution for 15 minutes e Wine stains Soak in Hanna 70636 cleaning solution for 15 minutes IMPORTANT After performing any
12. lculations and assures to the user a simple and effective interface The instrument has a powerful and effective built in algorithm to analyze the shape of the pH electrode response and to determine the reaction completion By simply pressing the START STOP button the instrument will automatically make the titration up to the end point The result is immediately displayed in convenient units then the instrument is ready for another titration 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 ta
13. next steps e Position one peristaltic pump fixing ring on its location e Stretch the tube over the peristaltic pump cylinders Fix the second pump fixing ring on its location Attach the tube to the reagent bottle Note Purge the peristaltic pump until drops of reagent appears on the dosing tip by pressing the PURGE button Dismount the tube if the titrator is not used several days FUSE REPLACEMENT To change the fuse follow next steps e Disconnect the power cord from the rear panel of the instrument Pull out the fuse holder located near the power cord connector Replace the fuse with a similar one Push the fuse holder with the fuse in the appropriate place ELECTRODE CONDITIONING amp MAINTENANCE Reference H fill Hole Reference Wire Junction 65 0 MIN 70 0 MAX oH E Glass Body pH Electrode PREPARATION PROCEDURE Remove the protective cap of the pH electrode 10488 DO NOT BE ALARMED IF SALT DEPOSITS ARE PRESENT This is normal with electrodes They will disappear when rinsed with water During transport tiny bubbles of air may form inside the glass bulb affecting proper functioning of the electrode These bubbles can be removed by shaking down the electrode as you would do with a glass thermometer If the bu
14. rtaric acid even though the other acids are measured Total Acidity directly effects 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 0 60 to 0 75 for sweet wine it s 0 70 to 0 85 SPECIFICATIONS Range 0 0 to 25 0 g L of tartaric acid Resolution 0 1 g L Accuracy 5 of reading Method Acid base titration method Principle End point titration pH Calibration One point in selected end point 7 00 pH or 8 20 pH Sample volume 2 mL Temperature Automatic from 0 0 to 100 0 C Compensation pH Electrode 1048B included Temperature Probe 7662 T included Pump debit 0 5 ml min Stirring speed 1500 rpm Environment 0 to 50 C 32 to 122 F max 95 RH non condensing Power supply 220V 50Hz 10VA Dimensions 208 x 214 x 163 mm 8 2 x 8 4 x 6 4 with beaker Weight 2200 g 77 6 oz REQUIRED REAGENTS Code Description Quantity test 84102 50 Titrant 84102 55 Standard 2 84102 60 Buffer Solution 1 pH 7 00 50 mL 84100 61 Bu
15. tart pump calibration by pressing the START STOP button This screen appears while pump calibration is in progress Pressing CAL PUMP or START STOP button the minititrator returns to the main screen This prompt appears for a few seconds before returning to the main screen when pump calibration is done This error message appears when the sample concentration exceeds 250 1 d HI E hI 6 Ue NL AS 2 airala WRONG Asa Yyunn EDS IN SETUP This error message appears when the standard solution is wrong This error message appears when the input readings pH temperature exceed the input limits pH CALIBRATION MESSAGES This screen appears each time the titrator enters pH calibration mode This screen appears when the pH calibration is started by pressing the START STOP button Pressing again START STOP or the CAL button the pH calibration is aborted and the instrument returns to the main screen This prompt appears for a few seconds before returning to the main screen when the pH calibration is done The WRONG 1 WRONG ea tags alternatively blinking appear when the buffer solution is not correct or when the probe is wrong Clean the electrode by following the Cleaning Procedure or check the quality of the buffer in order to continue the pH calibration Press the CAL or START STOP button to leave pH cal
16. trument in microwave ovens For yours and the instrument safety do not use or store the instrument in hazardous environments 18 WARRANTY 84102 is warranted for two years against defects in workmanship and materials when used for its intended purpose and maintained according to the instructions This warranty is limited to repair or replacement free of charge Damage due to accident misuse tampering or lack of prescribed maintenance is not covered If service is required contact your dealer If under warranty report the model number date of purchase serial number and the nature of the failure If the repair is not covered by the warranty you will be notified of the charges incurred If the instrument is to be returned to Hanna Instruments first obtain a Returned Goods Authorization Number from the Customer Service Department and then send it with shipment costs prepaid When shipping any instrument make sure it is properly packaged for complete protection To validate your warranty fill out and return the enclosed warranty card within 14 days from the date of purchase Hanna Instruments reserves the right to modify the design construction and appearance of its products without advance notice SALES AND TECHNICAL SERVICE CONTACTS Australia Tel 03 9769 0666 Fax 03 9769 0699 China Tel 10 88570068 Fax 10 88570060 Egypt Tel amp Fox 02 2758 683 Germany Tel 07851 9129 0 Fax 07851 9129 99
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