Details

The content of amino acids and other nitrogen compounds in wine or fruit juice is determined by an acid base titration to a fixed pH endpoint and expressed as total assimilable nitrogen. The determination of formol number is possible only after neutralization of the titratable acids present by a pH adjustment with HI84433-51 reagent, followed by the blockage of the amino groups by reaction with the HI84433-60 formol base reagent. The titration is then performed with the HI84433-50 titrant solution.

The HI84433-51 pH adjustment reagent is required for analysis because it raises the pH of the sample prior to titration. The adjustment with this alkaline solution ensures the sample is at the correct pH before addition of formol base reagent and subsequent titration.

The HI84433 mini titrator is designed to determine the formol number of wine and fruit juice by potentiometric titration in the range of 70 to 1400.0 mg/L as N.

The HI84433-51 is a 100 mL bottle of pH adjustment reagent that is used for the determination of formol number in wines and fruit juices.

Replacement reagents required to operate the HI84433: