English 3 - Hach TitraLab Basic User Manual

Specifications
These are subject to change without notice!
Performance specifications
Measuring principle
Application area
Measuring range
Resolution
Electrode
Calibration
Buffer recognition
Programs
Languages
Data logger
Date/time
LLV2301.97.1002
LLV2302.97.1002
LLV2304.97.1002
LLV2306.97.1002
LLV2301.97.1002
LLV2302.97.1002
LLV2304.97.1002
LLV2306.97.1002
Acid–base titration
pH: potentiometric determination
Determination of pH and acid content of tartaric acid and sulfuric acid in wine
Determination of pH and acid content in dairy products
Determination of pH and acid content of citric acid in tomato sauce and tomato products
Determination of pH and acid content of lactic acid in brine
0–37.50 g/L tartaric acid
0–24.50 g/L sulfuric acid
0–14 pH
°SH, °D,
g lactic acid/100 mL sample
0–14 pH
0.06–6.4% citric acid (1 g sample)
0–14 pH
0.04–4.5% lactic acid
0–14 pH
Dependent on the selected units
pH electrode, combined reference electrode, with built-in Pt 1000 sensor
One, two or three-point calibration
Automatic: pH 2.00; 4.01; 7.00; 9.21 and 10.90 (at 25 °C)
pH measurement, 1 titration program, 1 calibration program
English, Spanish, French and Italian
55 data records
DD-MM-YYYY
English

English 3