HI 1048P HANNA’s CPS™ Electrodefor Wine Measurement

CPS™ (Clogging Prevention System) is HANNA’s latest innovation in pH electrode technology. Conventional ph electrodes use ceramic junctions that clog quickly when used with wine. When the junction is clogged the electrode does not function. CPS™ technology utilizes the porousness of ground glass coupled with a PTFE sleeve to prevent clogging of the junction. The ground glass allows proper flow of the liquid, while the PTFE sleeve repels dirt. As a result of HANNA’s new CPS™ technology, pH electrodes stay fresh for up to 20times longer than conventional electrodes.

Effects of dirty pHelectrode junctions (conventional pHelectrode) vs. CPS pH electrode.

After a few days conventional electrodes arealready contaminated while the CPS™ pH electrode remains clean for over 100 days.

Tailor-made Calibration for Wine with pH 3.00 Buffer

HI 222 is the only ph meter in the market today that allows for 2 point pHcalibration by using buffers 3 and 7. The ability to calibrate at buffer 3.00 reduces errors due to calibration.

HI 190 M Magnetic Stirrer

Compact magnetic mini-stirrers withelectronic controls that allow the user to regulate speed with greater precision. · With speed industrial safe technology

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