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Hanna Instruments HI98165 Instruction Manual page 45

Professional ph & temperature meter for cheese
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For faster response, unscrew the fill hole screw during measurements.
MEASUREMENT
Rinse the pH electrode tip with distilled water. Immerse the tip (bottom 4 cm /1½" ensuring the
reference junction is submerged) in the sample and stir gently for a few seconds.
For a faster response and to avoid cross‑contamination of the samples, rinse the electrode tip with a
few drops of the solution to be tested, before taking measurements.
STORAGE PROCEDURE
To minimize clogging and assure a quick response time, the glass bulb and the junction of pH
electrode should be kept moist and not allowed to dry out.
Replace the solution in the protective cap with a few drops of
HI70300
or
HI80300
Storage Solution
or, in its absence, Filling Solution
(HI7082
or
HI8082
for double junction electrodes). Follow the
Preparation Procedure on page 44 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.
pH Probe Maintenance
For refillable electrodes:
Refill the reference chamber with fresh electrolyte
HI7082
or
HI8082
for double junction electrodes.
Allow the electrode to stand upright for 1 hour.
Follow the Storage Procedure above.
pH CLEANING PROCEDURE
• General Soak in Hanna Instruments
HI7061
or
HI8061
General Cleaning Solution for approxi‑
mately ½ hour.
• Protein Soak in Hanna Instruments
HI7073
or
HI8073
Protein Cleaning Solution for 15 minutes.
• Inorganic Soak in Hanna Instruments
HI7074
Inorganic Cleaning Solution for 15 minutes.
• Oil/grease Rinse with Hanna Instruments
HI7077
or
HI8077
Oil and Fat Cleaning Solution.
45

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