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PERFORM A FIRST TEST
Do not touch the heating element or the measurement probe directly with the fingers.
A. Preparing of the solution
1.
Prepare the solution in the plastic bottle provided:
- 120 ml of distilled water (± 0.1 ml)
- 1.5 grams of citric acid (C6H8O7) (± 0.1 g)
- 3 grams of potassium iodide (KI) (± 0.2 g)
- 1 drop of sodium thiosulfate (Na2O3S2) at 0.1 mol/l.
2.
Shake the bottle for a few moments and pour the solution obtained into the
reaction bowl.
3.
Place the reaction bowl in the SDmatic and lower the arm.
4.
For increased productivity, it is possible to prepare a test solution in the second
reaction bowl and allow it to preheat in the location provided to the right.
Do not leave the reaction bowl in this location more than 30 min.
The bowls are fragile, handle with care when installing them.
B. Preparing of the flour
1.
Use precision scale to determine the tare weight of the spoon.
2.
Weigh 1 gram of flour (± 0.1 g).
3.
Spread the flour between the marks without exceeding the upper rims.
4.
Read and note the precise weight indicated on the scale.
5.
Put the spoon in the SDmatic.
This operation should only be carried out if the reaction bowl and the solution are
in place.
C. Performing the test
1.
Touch the
icon of the main menu.
2.
Touch ''flour''.
3.
A digital display appears. Enter the mass measured when weighing
the flour (point B.2) using the stylus and keyboard.
4.
Validate by touching the validation key.
5.
Touch the value to modify the water content and protein values.
These values are optional and are used for the calculation of the
UCDc values.
6.
Touch the icon
to start the cycle.
7.
A new display appears and indicates in real time: the number of
the test phase (see point D. on next page), the timer, the intensity
measured in the solution by the probe, the temperature of the
solution and the heat indicator.
The timer only starts when the temperature reaches 35 °C. The
measurement of the intensity evolves from phase 3.
8.
At the end of the test, the SDmatic emits three ''beeps''.
1
3
1
3
2
3
7
2
4
2
5
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