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MASTER-53α are capable of measuring not only various kinds of juice, coffee, and other beverages but also processed food such as sauce, ketchup, low calorie jam, etc. Measurement range becomes wider from existing N-50E, with MASTER-53α / MASTER-53Pα can be measured Brix0.0 to 53.0%. These are an Automatic Temperature Compensation (ATC) model with water resistant feature (IP65).The MASTER-53α is made of metal, and the MASTER-53Pα is plastic. The specifications are exactly the same. For salty and acidic samples, choose the plastic body, MASTER-53Pα. *Verification with the 10% Sucrose Solution (RE-110010), 20% Sucrose Solution (RE-110020), 30% Sucrose Solution (RE-110030) , 40% Sucrose Solution (RE-110040) or 50% Sucrose Solution (RE-110050).
Brix and Acidity measured in one device.No need of reagents for acidity measurement.Easier to read with backlight.
Brix and Acidity measured in one device.No need of reagents for acidity measurement.Easier to read with backlight.
Brix and Acidity measured in one device.No need of reagents for acidity measurement.Easier to read with backlight.
This is only the unit with no accessories.
PAL-ACID4 measures concentration of acetic acid, which is a predominant acid type in wine vinegar or balsamic vinegar. The unit measures total acidity and converts it into acetic acid concentrations.
This is only the unit with no accessories.
PAL-ACID3 measures concentration of lactic acid, which is a predominant acid type in lactobacillus beverages or pickles. The unit measures total acidity and converts it into lactic acid concentrations.