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The LMF-H30 Muffle Furnace is a microprocessor controlled furnace having a unique electronic design with a user friendly operating menu in a 4 line display for easy operation.It has phase angle firing method for slowing down the inevitable aging of SiC heating elements and has its own unique software that is accurate in temperature controlling and...
BAROsense; a complete series of barometric pressure transmitters with measuring range 300 - 1100 hPa.
The SRH1A Humidity and Temperature Sensor is a highly accurate and cost effective probe with robust POM-C enclosure. It has been prepared for outdoor and indoor environments. Can be used with Wind2measure RADIO Data Logger or integrated with other manufacturers’ equipment.
Professional analysis of added water in milk and cream samples.
Digital refractometer that measures °Brix and Acidity with a single button.No need for reagents to measure acidity.
PAL-BX-ACID3 Master Kit: Digital refractometer that measures °Brix and Acidity in a single button.No need for reagents to measure acidity.
Digital refractometer that measures °Brix and Acidity with a single button.No need for reagents to measure acidity.
► Indicated to measure almost any type of fruit, food, drinks, soups, sauces, ketchup, tomato sauces, jams or low sugar preserves.► The digital refractometers of the PAL range are small, which allows them to be transported comfortably, and used both in laboratories and in field work.
Digital refractometer that measures °Brix and Acidity with a single button.No need for reagents to measure acidity.
- Volume (L): 9- Type: Circulation, Cooled- Temperature Range (ºC): -30°C~100°C- Temperature Constancy (ºC): ±0.1- Weight (kg): 35- Power Consumption (W): 1600
Pocket Acidity and ºBrix Meter PAL-BX-ACID9: Digital refractometer that measures °Brix and Acidity in a single button.No need for reagents to measure acidity.
Pocket Acidity-Brix Meter. Digital refractometer that measures °Brix and Acidity with a single button.No need for reagents to measure acidity.
► Brix: 0.0 to 90.0%- Acidity: 01-H (Citrus [High Acidity]) 0.10 to 4.00%- 01-L (Citrus [Low Acidity]) 2.50 to 8.80%- 02 (wine, grape must) 0.10 to 4.00%- 03 (Tomatoes) 0.10 to 3.00%- 04 (Strawberries) 0.10 to 3.50%- 05 (Apples) 0.10 to 4.00%- 10.0 to 40.0℃► Resolution:- Brix: 0.1%, Acidity: 0.01%, 0.1ºC.► Accuracy:- Brix : ±0.2%, Acidity : ±0.10% (0.10...
Fruit sugar measurements by simply placing it in the sampling area without the need to cut a sample or squeezing.
It is used to measure the sugar content in Brix degrees in fruit, fruit juices, soft drinks, etc.
LAQUAtwin-iCa is a calcium meter used to measure Hypocalcemia in bovine blood.
► Work mode Channel 1: Infusion & withdrawal synchronous and continuous► Stroke of pump: 140mm
◆ % r.H., g/m³, g/kg, DP °C◆ -30...+70°C, -20...+80°C, 0...+50°C, 0...+100°C◆ output 0-10 V, 4-20 mA, changer◆ heating function for condensation protection◆ accuracy ±3% r.H.◆ hinge lock technology
The determination of volatile acidity in wine samples is one of the most frequent and important analyses. Oenological laboratories often need to perform distillations of many samples at the same time, and having only one instrument for a single sample prolongs the analysis time.
Temperature, humidity, carbon dioxide t-line Web sensor with Power over Ethernet feature. Remote alarm. Processing and analysis of measured data:- online in COMET Cloud- COMET Database software- integration into 3-party systems
CO2 concentration, Temperature and Relative Humidity t-line Web sensor with Remote Alarm. Processing and analysis of measured data:- online in COMET Cloud- COMET Database software- integration into 3-party systems
The determination of sulphorous anhydride in wine, must and beverage samples is one of the most frequent and important analyses.Oenological laboratories often need to perform distillations of many samples at the same time, and having only one instrument for a single sample prolongs the analysis time.
The determination of alcoholic strength in wine and liquor samples is one of the most frequent and important analyses. Oenological laboratories often need to carry out distillations of many samples at the same time: by having a single-sample apparatus, the analysis time is prolonged.