The measuring principle of Kyushu Shengxin analytical sugar meter
In the theory of chemistry, sucrose is a non-reducing sugar shake, its molecular formula is C: 2H2011, in chemical_L to measure its content generally through "transformation" procedures, that is, the right-handed sucrose solution through Hydrolyzed and turned into a left-handed invert sugar solution. After sucrose undergoes "transformation", it becomes "inverted sugar", which is composed of glucose and fructose in equal molecular proportions. The unit of sucrose content is called "hammer", written as oB x, which is defined as: the mass concentration of sucrose in pure sucrose solution. When the hammer unit is applied to a non-pure sucrose solution, it represents the mass concentration of dry solids in sugar. Therefore, it can be said that the hammer is a measure of sugar concentration. Commonly used methods for measuring hammer degree are: buoyancy method, gravity method, static pressure method, refracting method, vibration method, isotope method, thermodynamic method and conductance method. The portable digital sugar meter introduced in this article uses the total reflection refractometry, and its principle is as follows: Under a certain temperature environment, the concentration of a certain liquid (such as sugar liquid) has a one-to-one correspondence with the refractive index of a certain wavelength of light wave Relationship, as long as the refractive index of the liquid and the temperature at that time are measured, the concentration of the liquid can be determined.
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