Lo error on HI 93711 series

If you have an error message on one of the instrument of the HI 93711 series, clean the DEL (green light) and the light catcher inside the cell with a cotton swab dipped into alcohol. Be sure that the cuvet is clean too.

Things to know about C219/C220

Operation guide for the C219 Analyser

The C219 syrup analyser is a simple instrument to use, but is also very sophisticated technologically. The instrument takes readings of light absorbtion, much the same as color spectrophotometers which cost much more.

Basically, this unit operates by the same principles for measuring light intensity as the spectrophotometers. The technology used in these units, was developed by Hanna Instruments and has been proven in other types of our precision instruments (the C200 series of multiparameter analysers.)

When using any type of precision instruments, certain steps must be followed. The following steps will guide you through the operations of the C219 analyser :

  1. Make sure that the instrument has not been physically damaged before using.
  2. Plug the unit into an adequate power source (using the 110VAC power adapter)
  3. Press the "On/Off" button, to start the unit. The unit will perform a series of self diagnostic tests to check that the unit is functioning correctly.
  4. Use the square cuvette recommended by Hanna Instruments and pour in the Glycerin as indicated in the operator’s manual.
  5. Insert the cuvette of Glycerin into the measuring chamber in the unit.
  6. Press on the CAL button to calibrate the unit to 100%
  7. Prepare your sample of syrup to be measured in another cuvette and record the batch or lot number of the sample before the actual classification.

    - Always check the cuvets to make sure they are in new condition and do not have any signs of defects which are visible to the naked eye (scratches, nicks, etc.)

    - Never touch the sides of the cuvettes with your fingers. Fingerprints
    will affect the accuracy of the light readings.

    - Always make sure that the cuvettes are inserted into the measuring chamber straight up and not at a slight angle. A slight angle in insertion will give incorrect readings of the purity.

  8. Cuvets containing syrup should only be used once for measuring, and only with the sample that was poured into it the first time. It is not advisable to try to reuse or wash out cuvettes to reuse. This practice would lead to contamination of the samples, and would give incorrect readings of product purity.

  9. Any samples of syrup poured into cuvettes will have a life span or duration of approximately two (2) hours. During this time period, bacterial activity will begin to change the coloration of the samples in question, and will affect the light absorbtion rates .

    A clear syrup will have the tendancy to get darker more rapidly when exposed to light and air.

  10. Other points to watch for : The formation of air bubbles in the cuvet.
    It is very important to wait until all bubbles are eliminated from the sample to avoid variable readings. These bubbles can cause a big variation in the light concentrations, again leading to differences in quality levels.

All of the above points are important to consider when trying to get precise readings. After performing the measurements a few times, one will become very adept at the proper practices and procedures in a short time. If after several attempts you find that you are still having difficulties, or receiving varying readings, do not hesitate to call the help line number on the stricker affixed on your analyser.