Gas detection and test
Introduction to water quality analyzers
Water quality analyzers are widely used in sewage detection in water plants, food, chemical, metallurgy, environmental protection and pharmaceutical industries. They are commonly used laboratory instruments. Can be used to determine turbidity, color, suspended solids, residual chlorine, total chlorine, combined chlorine, chlorine dioxide, dissolved oxygen, ammonia nitrogen, nitrite, chromium, iron, manganese, copper, nickel, zinc, sulfuric acid Salt, phosphate, nitrate nitrogen, anionic detergent, odor and COD parameters, users can according to their own requirements, the water quality analyzer operating process requirements are:
(1) The prepared reagent should not be too long to be placed in the air for a long time.
(2) After adding the reagent to the water sample, shake well.
(3) analyzing the effective time of pure concentrated sulfuric acid or sulfuric acid,
(4) The temperature of the analyzer should not be too high.
2. The preheating time of the host should be 16-20 minutes before the experiment.
3. When pulling the lever of the measuring instrument, ensure that the cuvette is accurately aligned with the optical path.
4. After the reaction solution is poured into the cuvette, there is a small bubble floating up, which affects the fluctuation of the number, and then reads when the number is stable.
5. For continuous measurement of multiple samples, the solution in the cuvette is removed from the corner, washed with distilled water and carefully cleaned, then the new solution to be tested can be poured, and the error introduced is within the allowable range. Within the measurement, the COD value of the water sample can be made from small to large in order to make the error smaller.
6. When pouring the solution from the cuvette, do not splash the solution on the light-permeable window of the cuvette. Before the colorimetric measurement, check whether the cuvette window is clean. Except for visual inspection, check each colorimetric. The optical density A of the dish is measured for its relative value.
