SCHMIDT + Datum: 03.06.

2010
Description for mixing
HAENSCH standard sugar solution
Optisch- elektronische Seite 1 von 2
Messinstrumente seit 1864 CRM 3

General:

The delivered Sugar Solution are manufactured by company Schmidt + Haensch GmbH &
Co. in two to each other-due plastic sample container.
In the first container is purest Saccharose (Part A), in the second container purest distilled
water (Part B). For this, please see also illustration 01.

Both quantities were manufactured accurately by Schmidt and Haensch in a complex drying
and a cradle procedure. The reason for the separation of these two materials, is to extend the
storage time. We assume the unblended components can be kept with dry storage under
ambient temperature (25 ºC) at least 6 months. After merging of sugar and distilled water the
use time amounts to maximally 14 days (under normally ambient conditions).

Sugar Solution CRM 3 Sugar Solution CRM 3

Part A (Sugar) Part B (Dest. H2O)

Brix : 20.00 BX [±0.02 BX] Brix : 20.00 BX [±0.02 BX]

Ri : 1,36384 nD [±0.00004] Ri : 1,36384 nD [±0.00004]

[Temp.: 20ºC /  = 589.3 nm] [Temp.: 20ºC /  = 589.44 nm]

02.06.2010 02.06.2010
Illustration 01: Example of an inscription of two to each other belonging samples.

To get an indicated appropriate material mixture, please proceed extremely carefully. Very
important is also to close as firmly as possible the bottles after each opening to avoid
evaporation or the admission of water into the crystal sugar. To exchange the cover is
absolutely to be excluded, since this could lead to an irreparable deviation.

Mixture:

1. Please place both sample container on a straight plate (table).

2. Open the bottle with the pure Saccharose and put the cover on a separate place.
3. Open now the container with the distilled water and place the cover beside the bottle.
4. Tilt now extremely carefully contents of the container Part A (Saccharose) into the
container Part B (distilled water). Thus the sugar into the water. Proceed please never
in reverse, since remainders of the water would remain in the container and thus the
sample would be falsified.
5. Please make sure, that the sample container with the Saccharose is completely emptied
and the entire Saccharose is in the distilled water. Besides-pleased, missing crystals
will give you wrong sample values. Work therefore extremely carefully and take if
necessarily a suitable funnel for the hand. Consider also, that the funnel may never
immerse into the water, since also this would lead to a falsification of the sample.
6. If you emptied all contents of the Saccharose container into the distilled water, lock
with the correct cover of the water tank again the container.

SCHMIDT+HAENSCH
Optisch- elektronische Messinstrumente seit 1864

© Schmidt und Haensch GmbH & Co

 SCHMIDT +
HAENSCH
Optisch- elektronische
Messinstrumente seit 1864
Datum: 03.06.2010
Description for mixing
standard sugar solution
Seite 2 von 2
CRM 3

7. Vibrate now the solution container approx. 3 min. well through. Make sure that all
existing water drops are mixed with. Afterwards leave the sample for approx. 5 min.
rest. You repeat this procedure please several times (at least 3 times), until all sugar
crystals dissolved completely. Unfortunately for this procedure could be not given an
exact description, since the dissolving process is strongly temperature and on the
mixing proportion dependent. After last vibrating please leave the mixture rest for
minimum 3 minute, before you measure the sample.

8. Example Values:

Brix  Ri  Anmerkungen:
5.00 BX ± 0,02 BX 1.34027 ± 0,00004 [T= 20 ºC / ••••589.3 nm]
15.00 BX ± 0,02 BX 1.35568 ± 0,00004 [T= 20 ºC / ••••589.3 nm]
20.00 BX ± 0,02 BX 1.36384 ± 0,00004 [T= 20 ºC / ••••589.3 nm]
25.00 BX ± 0,02 BX 1.37233 ± 0,00004 [T= 20 ºC / ••••589.3 nm]
50.00 BX ± 0,02 BX 1.42009 ± 0,00004 [T= 20 ºC / ••••589.3 nm]
55.00 BX ± 0,02 BX 1.43080 ± 0,00004 [T= 20 ºC / ••••589.3 nm]

9. Picture:

SCHMIDT+HAENSCH
Optisch- elektronische Messinstrumente seit 1864

© Schmidt und Haensch GmbH & Co