ATAGO PAL-BXISALT Instruction Manual

R
4921-E01
Instruction Manual
Sample Stage/
Digital Hand-held "Pocket" Brix-Salt Meter Sensor
PAL-BX|SALT
Cat. No. 4921
Measure Brix and Salt at the LCD
same time!
Save time and space. START Button
To turn off the display,
It's even equipped with a data
press and hold for
more than 2 seconds.
communication function!
Heart Button
2
In just-a-minute
From 1 year to years
Free Extended Warranty Battery Compartment
1. It requires only 1 minute!
Simply by answering questions,
warranty period is extended
from 1 year to 2 years.
2. ATAGO Logger NFC can also
This instrument uses the electric conductivity method to measure and display salt
concentrations % (g/100g).
be downloaded at the same
When complex samples containing ingredients other than salt are measured, the
time.
conductivity readings may be different from readings by other methods.
Always dilute a complex sample to 10% by weight when its Brix exceeds 6%.
Access now ⇒
Brix is a measurement of the total dissolved solids (TDS) in a solution and measured
(The registration page can be
by a refractometer. Check the Brix of you sample with a refractometer. For optimum
accessed from ATAGO website.)
results, it is recommended to dilute complex samples that are 6% Brix or higher.
※Recommended on a daily basis.

Salt: Zero-setting

Std display
2. 3.
1.
Press the
Clean the sensor
START button
Measurement : not 0.00%
(with nothing on
the sensor).
Press the
ZERO button
Std display
Measurement : 0.00%
Std
- - - Brix
The instrument is
zero-set correctly.
- - -
Salt
Brix and Salt
Measurements

Brix and Salt measurements

1.
Clean the
2.
Apply the 3.
Measurements
sensor.
sample.
At least 0.6mL
- - - Brix 25.3
- - - 0.8 7
Salt
Results
---Flash
Press
the START
button

Cleaning

1. 2. 3.
Wipe off the Clean with a Dry the area with
Wash under running water (<50℃).
mild soap, and rinse tissues thoroughly.
sample.
well with water.
Mild
Rub strongly with
soap
dry tissue paper
N Do not use alcohol.

Parts

Remove the tape from the battery
compartment and close the cover.
mThe cover must be closed properly to
maintain water resistance. Keep the
batteries in during storage.
ZERO Button tape
Lanyard Hole

Measurement Principles

Preparation①Zero-setting
Brix: Zero-setting
4. 5. 6.
Apply tap Press
water. the START Measurement: not 0.0 Brix
℃
20.4
button.
－Zero-setting is required.－
At least 0.6mL
0 0 0 Press the ZERO button.
Salt
Flash Light up
Measurement: 0.0 Brix
The instrument is
20.4 ℃
L L L Brix zero-set correctly.
Press the START
0.0 0
Salt button.
4.
Low Sodium
index
20.4 ℃
Press the Heart
Brix
button
Salt
20.4 ℃
0.0 61
Ｒａｔｉｏ
Low Sodium index

Error Messages

・Brix：Sample not enough.
L L L
・Temperature：Below the range.
A A A ・Brix：Zero-setting with other than water.
・Salt：Calibration with other than reference
Do not submerge
solution.
in water.
H H H
・Above the measurement range.
n n n
・Brix ：Too Bright. Shade the sample stage
with your hand.
o o o
・Low sodium index error.
E r r
・Creating user scales error.
Lo
・The battery is low.

Preparation

Making Dilutions（Example of 10-fold dilution）
1.Place of sample.
Dilute by weight
10g of
sample.
Brix and Salt measurements
1.
Clean the
2.
Apply the
sensor.
sample.
Closed At least 0.6mL
Open
Offset feature use #1
Input a coefficient (a) of 10, and the value multiplied by 10
will be displayed.
Displayed value
℃
20.4
5.3 Brix
1.2 7
Salt
Discrepancies with titration
Due to the difference in measurement principles,
readings from the instrument may not match up
exactly with the readings by titration for certain
samples. However, correlation between the two
testing methods can be seen.
Offset feature use
Create a conversion chart between the two
testing methods.
ｙ = a x + b
ｙ：titration readings
Brix: Zero-setting x：The instrument readings
a：coefficient (multiplication)
20.4 ℃
b：addition/subtraction number
Brix
0 0 0
（ An example of conversion chart
ｙ
Flash Light up
）
0.8
0.7
0.6
Proceed to
20.4 ℃
0.0 Brix 0.5
measurement.
0.0 0
0.4
Salt
0.35 0.45 0.55 0.65
When there is any doubt regarding accuracy of measurement results,
adjust the reference value according to the following procedure.
[1]Salt：
Zero-setting
1. Clean the 2.
Salt: Zero-setting
sensor
Press the ZERO button
(with nothing on the
sensor) to zero-set.
[2]Salt： Checking with Reference Solution
1. Clean the 2. Apply the
sensor reference
solution.
At least 0.6mL
Brix and Salt Measurements

Creating User Scales

2. Add water 3.
Gently stir.
90g of
water.
3.
Measurements
℃
OFS 20.4
- - - Brix 5.3 Brix
1.2 7
- - -
Salt Salt
Press
Results
---Flash
the START
button

Salt: Offset Function

For addition/subtraction (b) [Range: -10.00 to 10.00]
1. 2.
Hold down Press ZERO to
ZERO while it is select either
turned on. addition (b) or
(At measured subtraction (-b).
value displaying)
b -b
"b" will appear
No plus sign will be
displayed.
For coefficient (a) [Range: 0.50 to 5.00]
6.
Enter the coefficient.
a
0.0 0 The 3rd digit: 0 to 9
The 2nd digit: 0 to 9
1.0 0
The 1st digit: 0 to 10
The 1st digit: ZERO to change the number.
START to confirm and move to the next digit.
The 2nd digit: ZERO to change the number.
START to confirm and move to the next digit.
The 3rd digit: ZERO to change the number.
0.75
（ⅹ）
Salt：Checking with Reference Solution
N The reference solution is available from ATAGO.
Part No. RE-120250 NaCl Solution 2.50％
Part No. RE-120900 NaCl Solution 9.00％
Part No. RE-121500 NaCl Solution 15.00％
N Calibration automatically recognizes 2.50%, 9.00%, 15.00%.
20.4 ℃
ゼロ
0 0 0 Brix
0 0 0 0 0 0
Salt Salt
Flash
Light up
（ 2.50%、9.00%、15.00%）
NaCl Solution
3. Press the START button 4.
Salt：2.50±0.13
9.00±0.45
20.4 ℃
Brix
- - - Brix 2.3 15.00±1.50
2.5 0
- - -
Salt Salt The instrument is
calibrated correctly,
---Flash
Press
Within standard value range
the START
button
Calibration is required.

Sample Preparation

Drinkable as is (less than 6% Brix)
Measurement
⇒No dilution is necessary
Examples
Liquid condiments (over 6% Brix,
Tomato puree 1.7%
over 10% salt, and high in
Ketchup 3.0%
non-salt components)
BBQ sauce 4.8%
Soy sauce, Worcester sauce, etc.
Oyster sauce 9.4%
⇒Please dilute. Salmon 2.4%
C See "Making Dilutions" Salted cod roe 5.2%
Potage 1.2%
Miso soup 0.9%
Paste
Soy sauce 13.0%
Mayonnaise, miso paste, ketchup,
Mayonnaise 1.6%
etc.
Pickled radish 3.6%
⇒Please dilute.
Pickles 1.7%
C See "Making Dilutions"
Ham 1.1%
Sausage 0.8%
Solid food Noodle soup 1.4%
Curry 1.6%
Pickles, ham, cheese, chips, etc.
Gouda 0.9%
⇒Please mince/grind and dilute.
Butter 0.1%
C See "Making Dilutions"
Crackers 2.3%
※Wait for approx. 5 minutes for
Chips 1.4%
the solids to settle to the
bottom and measure the clear
(Test data by ATAGO)
liquid on top.
3. 4. 5.
Press START Enter the addition/subtraction Press START
to confirm. number. to confirm the
-b addition/subtrac
The 3rd digit: 0 to 9
0.0 0
tion number.
The 2nd digit: 0 to 9
The 1st digit: 0 to 10
Next is to
program a
For addition, only "b"
The 1st digit: ZERO to change the number.
coefficient.
will appear.
START to confirm and move to
Coefficient
-b the next digit.
0.0 0
The 2nd digit: ZERO to change the number.
a
START to confirm and move to
0.0 0
the next digit.
1.0 0
The 3rd digit: ZERO to change the number.
・The measurement range is shifted
7.
Press For default
according to the offset settings.
Press the Heart
START to
・Screen images when offset is on
confirm the button while setting
OFS
coefficient. During measurement up the Off-Set
Brix%
0.0
(Salt)
feature.
--- Salt
Factory default value
After zero-setting
20.4 ℃ b
L L L Brix% with air 0.0 0
0.3 0 Salt 1.0 0
Offset "b" = addition of 0.30
[3]Salt：
Calibration
1.Salt：
Calibration
Calibration is complete
20.4 ℃
c0.25
Salt
2.50％
20.4 ℃
20.4 ℃
C C C
Salt
c9.00
Salt
Flash
9.00％
Apply the reference solution.
20.4 ℃
Press the START and ZERO
c15.0
buttons simultaneously. Salt
15.00％