For pH, five readings were taken from five pieces of chocolate (25 readings in total per sample). Initially, 10 g of chocolate was ground and mixed with 100 mL of distilled water and was allowed to settle for 20 min [19 ]. The pH of the supernatant liquid was measured (25 readings per each taste) using a calibrated bench-top meter (Sper Scientific Ltd., Scottsdale, AZ, USA) at room temperature (23–25 °C). The same method was modified to measure total soluble solids (Brix), and the supernatant liquid obtained from mixing chocolate with distilled water was used to measure the Brix value (25 readings per each taste) using a digital refractometer HANNA HI 96801 (Hanna Instruments Inc., Woonsocket, RI, USA) at room temperature (23–25 °C). In order to determine viscosity, chocolate was melted by microwaving 100 g for 1 min at 800 W [20 (link)]. A Brookfield DV1 viscometer with RV7 spindle at 50 RPM (AMETEK Brookfield, Middleboro, MA, USA) was used to measure the viscosity (6 readings per sample) of the melted chocolate at 28–30 °C. About 12–15 min were taken to obtain the measurements.
Hanna hi 96801
Manufactured by Hanna Instruments
Sourced in United States
The Hanna HI 96801 is a multiparameter photometer designed for the analysis of various water quality parameters. It is capable of measuring a range of parameters including free chlorine, total chlorine, pH, and more. The device utilizes a dual-beam optical system and features an LCD display for presenting the measurement results.
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Lab products found in correlation
5 protocols using hanna hi 96801
1
Comprehensive Chocolate Characterization Protocol
2
Moisture Content Determination by Refractometry
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Water content (moisture %) was determined with a Abbe refractometer (HANNA HI96801, HANNA Instruments, Nușfalău, Romania) at 20 °C and using the Wedmore’s Table.
3
Soluble Solid Content in Navarino Fruits
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The soluble solid content in the fruits from samples collected on Navarino Island was estimated using a refractometer (Hanna HI96801, Hanna Instruments Inc., Santiago, Chile) calibrated with saccharose. The results are expressed as °Brix. The soluble solid content was determined separately in 10 berries from each sample and the result is presented as mean value ± SD.
4
Physicochemical Analysis of Vinegar
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The pH values of vinegars were determined by using pH meter (NEL Mod 821) (AOAC, 2007) .
Acidity values of vinegars such as total, volatile and non-volatile were examined by titrimetric method. The results of these analyses were given as g acetic acid/100 mL of sample (AOAC, 2007) .
Residual alcohol and specific weight of vinegars were examined by picnometric method. The results of these analyses were given as % (AOAC, 2007) .
Brix values of vinegar samples were determined by refractometer (Hanna HI 96801), values were expressed as Brix (AOAC, 2007) .
Ash contents of vinegar samples were detected by ashing the samples at 525°C to constant weight and the results of this analysis were given as g/L (AOAC, 2007) .
Color values of the samples were determined using a HunterLab Colorflex (Management Company, USA) calibrated with standard calibration scale and the color properties of the samples were given as L*, a*, and b* (Rommel et al., 1990) (link).
Acidity values of vinegars such as total, volatile and non-volatile were examined by titrimetric method. The results of these analyses were given as g acetic acid/100 mL of sample (AOAC, 2007) .
Residual alcohol and specific weight of vinegars were examined by picnometric method. The results of these analyses were given as % (AOAC, 2007) .
Brix values of vinegar samples were determined by refractometer (Hanna HI 96801), values were expressed as Brix (AOAC, 2007) .
Ash contents of vinegar samples were detected by ashing the samples at 525°C to constant weight and the results of this analysis were given as g/L (AOAC, 2007) .
Color values of the samples were determined using a HunterLab Colorflex (Management Company, USA) calibrated with standard calibration scale and the color properties of the samples were given as L*, a*, and b* (Rommel et al., 1990) (link).
5
Refractometric Analysis of Fruit Juices
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Two drops of fresh and preserved pineapple, watermelon and orange juice on refractometer lens (Hanna HI 96801, Hanna Instruments Inc., Woonsocket, RI, USA) using refractometric method as described by Olaniran et al. (2019) (link). Refractive index was read directly from the prism scale and recorded in o Brix.
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