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3.
NORMAL USE
User's manual
12/2016
SDmatic
IMPORTANT:
Risk of burn: do not touch the heating resistor because it might
be hot.
Avoid touching measuring devices with fingers (parts in contact
with the reagent): this could cause wrong measurements.
■ Test of the flour damage
The starch damage rate of a flour is measured following three
stages:
- weighing of the flour,
- weighing of the chemicals,
- test with SDmatic.
3.1 Test preparation
■ Preparation of the solution
❏ Prepare in a plastic bottle (supplied with the SDmatic):
- 120 ml of distilled water precisely measured (± 0.1 ml),
- 1.5 grams of citric acid (C
- 3 grams of potassium iodide (KI) (± 0.2 g),
- 1 drop of sodium thiosulfate (Na
❏ Shake the bottle for a moment and then pour the obtained
solution in a reaction bowl.
Note :
- Preparing sodium thiosulfate (Na
liquid or powdered product (1 mol Na
pour in a flask 15.82 grams of product, and make up to 1 litre with
distilled water.
- Purity of C6H8O7 and KI: use products pure to more than 99%.
H
O
) (± 0.1 g),
6
8
7
O
S
) at 0.1 mol/l.
2
3
2
O
S
) at 0.1 mol/l starting from
2
3
2
O
S
weighs 158.17 grams):
2
3
2
GB
59
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