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Battery Coolant Checker MASTER-BC

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Keterangan Produk

This refractometer has an exclusive scale for measuring specific gravity of battery fluid and forchecking the freezing temperature of ethylene glycol and propylene glycol which are used as antifreeze mixture in automobiles, thermal catalyst for solar power systems and other industrial applications. MASTER-BC is the successor model to the conventional BC-2E. The scale is graduated in °C.
NEW material (which is durable for salty and acid sample) is adopted.

Model MASTER-BC Cat.No. 2931
Scale range <Freezing temperature scale>
E.G. 0 to -50°C
P.G. 0 to -50°C
<Battery fluid d20/20>
1.150 to 1.300
Minimum Scale <Freezing temperature scale>
E.G. 5°C
P.G. 5°C
<Battery fluid d20/20>
0.01
Size & Weight 3.2×3.4×20.3cm, 105g    
Optional • Daylight plate for small volume samplings for MASTER series : RE-2391-50M (Except viscosity sample)
* Calibration Certificate : Contact an ATAGO representative for details.
Parts Daylight plate for MASTER series : RE-2391-59M

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  1. Just found this site

    Ditulis oleh Antonio aktif 28th Jul 2014

    Just found this site recently and wonirkg through the great posts, so please don't think I'm stalking Coming from a part of Scotland where our water is 40ppm and naturally soft, I've been considering how best to handle the fact that it is lower than the SCAA Water Quality Handbook recommended ppm. I could probably install equipment to increase the ppm to something near 150, but I'm told that increasing ppm to hit a target is not as easy as decreasing it, so I'm considering alternatives. Are you aware of any experiments other than the SCAA ones, involving taste tests of multiple brews using different water TDS levels? Your mock up recipe diagram is very interesting and has me wondering whether the SCAA tests (which were conducted before the existence of tools such as ExtractMojo) would have incorporated such adjustments to brew parameters to ensure that the brew TDS and Ext% were comparable or whether perhaps the taste tests were just based on standard cupping grind and process. If it's the latter then perhaps the optimal ppm of 150 need not be adhered to, as higher and lower water TDS readings can be compensated for in the brew parameters. It's a difficult thing to test, I suppose. http://mxerflbclx.com [url=http://urklopneo.com]urklopneo[/url] [link=http://dtcybllag.com]dtcybllag[/link]


  2. standard. My proposi

    Ditulis oleh Mahmut aktif 26th Jul 2014

    standard. My proposition was to quit<a href="http://pdrkjshq.com"> amnssiug</a> that we all are using the this type of water for brewing and, instead, allow other factors to compensate appropriately for the true quality of water used. I want to be clear in that I'm am not saying everyone out there has got squirrelly brewing standards because they do not know the exact composition of their water. What I am trying to say is that we often agree that our water should be of a certain quality but it is often an afterthought or, at worst, practically ignored relative to other considerations when brewing coffee. But, there's hope! One of the most impressive examples of consideration of water is Intelligentsia's Venice location. I hope I'm not mistaken here, but if I remember correctly they had a water purification system that formulated water specifically for tea, coffee and drinking water. I'm sure that there are many other cafes, shops and roasters out there doing the similar things, but unfortunately they are probably in the minority. With people doing things like this and us having discussions like this, the importance of water quality in coffee is garnering more appropriate attention.As far as your inquiry about your TDS 40ppm is unfortunate but most definitely workable. Again I'm not a water expert, but there are several companies that offer comprehensive water filtration and formulation solutions. If I could offer any advice it would be to partner up with a company that is reliable and trustworthy, that can test water and make appropriate recommendations and can support their products directly in the field. There are water treatment systems that can add TDS to water but nobody seems to be lauding them, myself included. As far as the testing protocol, I'm not sure what the SCAA or SCAE has done but I can't help but think they are utilizing all available resources to bring light to the subject; the latest water quality book you mention is one awesome result of that. That said, nothing's stopping you from experimenting at home! I'm not too familiar with Scotland's bottled water selection, but I'm sure there are enough to get a variety of TDS concentrations. I would try at least four ranging from distilled (0-10ppm TDS) to any extreme concentrations you can find. I believe most bottled waters list their TDS on the packaging so that should help when identifying which waters to use. A simple pour over, drip coffee experiment with these different waters should make the significance of water apparent. Thinking about this raised a few questions with me like - Are there certain mineral/element levels in water that will cause specific perceived characteristics in brewed coffee?- How does water quality influence grind size (extraction)?- Is regional water combined with the other various variables in coffee, part of a unique experience that can be appreciated for it's character?


  3. Hi Kevin, I had some

    Ditulis oleh Cassia aktif 22nd Jul 2014

    Hi Kevin, I had some thoughts along those lines. My <a href="http://iylghuagn.com">thniikng</a> in not including such fields was keeping it as simple as possible was more likely to encourage use. The more fields, potentially the more confusing, and time consuming That said, if people chirp in in favour of such a design I would be interested in listening to their arguments.


  4. I think it's best to

    Ditulis oleh Alejandra aktif 11th Jul 2014

    I think it's best to only release the data after the test is done. I belveie if the averages are known the risk of experimenter's bias increases. There might also be some social favorability connected to certain values. Keeping the data hidden during the test controls this variable quite well and as far as I know it's also the standard test procedure in social sciences.


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