Laxco™ Handheld Analog Brix/Sucrose Refractometer

Refractometers have been used for measuring the concentration of solutions for more than a century. Their primary purpose is to measure the degree at which light bends as it passes through a medium, and is used in a wide range of applications and industries as a quality control and diagnostic tool.

Laxco Analog Refractometers are designed for simple operation and built to last a lifetime with its all-metal construction. Laxco Industrial Series refractometers have a rugged design and a water-resistant seal.

Each unit is inspected in the United States by a factory qualified technician under a rigid quality control process to ensure its accuracy, and performance.

Key Features:

• Quickly calibrate the instrument with a turn of a screw, and distilled water
• Comfortable rubber eyecup blocks out ambient light, and allows for crystal clear viewing of readings
• Automatic temperature compensation prevents the need for constant re-calibration of the instrument. As the ambient temperature changes, the scale will automatically compensate for the difference in the degree of refraction. This ensures an accurate reading every time
• All metal construction and water-resistant seal between prism and main body protects and prevents damage to internal objective lens
• Metal footrest allows the instrument to be set on a flat surface without the worry of it rolling
• Rubber hand grip is comfortable, easy to grasp. Its non-slip pattern grip reduces that chance of accidental dropping
• One-piece U-shaped metal hinged daylight plate provides durability of frequent opening and closing. 2 screws allow the daylight plate to be easily replaced in case of accidental damage
• Machined hole for hanging the refractometer in a convenient location
• Portable, easy to use design

BRIX Models:

Laxco Analog Brix Refractometers primary application is to measure the sugar concentration levels in various beverages and foods. Brix models use a larger range of the refractive index scale, which allows them to be used in many other applications such as cutting coolants, flux compounds, industrial fluids, and cutting oils making them a versatile tool. 

• IR-B10ATC: 0° to 10° percent range with granularity to measure down to 0.1° increments at a ±0.1° degree of accuracy
• IR-B18: 0° to 18° percent range with granularity to measure down to 0.1° increments at a ±0.15° degree of accuracy
• IR-B32 and IR-B32ATC: 0° to 32° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy
• IR-B62: 28° to 62° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy
• IR-B82: 45° to 82° percent range with granularity to measure down to 0.2° increments at a ±0.2° degree of accuracy
• IR-B90: 58% to 90% percent range with granularity to measure down to 0.2% increments at a ±0.2% degree of accuracy

Common Samples:

• Oranges and Pears = 5° to 15°
• Tomatoes = 2° to 5°
• Apples and Melons = 11° to 18°
• Strawberries and Peaches = 5° to 11°
• Grapes = 11° to 23°
• Concentrated Fruit Juices = 41° to 68°
• Nectars = 18° to 23°
• Acidophilus Beverages = 17° to 20°
• Condensed Milk = 41° to 68°
• Liquid Sugar = 58° to 90°
• Yeast Culture Solutions = 2° to 9°
• Grape Wine = 12° to 19°
• Beef Curry = 10° to 15°
• Coffee = 5° to 15°
• Green Tea = 0° to 5°
• Fruit Juices = 11° to 18°
• Tomato Juice = 6° to 9°
• Steak Sauce and Ketchup = 27° to 35°
• Milk = 12° to 18°
• Jam and Marmalade = 80° to 90°
• Flour Paste = 80° to 90°
• Cutting and Quenching Oil = 0° to 9°
• Emulsification Solutions = 0° to 8°
• Soluble Tempering Oil = 0° to 30°
• Lactic Acid Beverages = 17° to 22°
• Bean Milk = 1° to 11°
• Canned Fruits = 12° to 28°
• Egg Yolk = 45° to 49°
• Cola = 10° to 15°
• Honey = 60° to 90°
• Beer = 0° to 5°
• Tomato Puree = 8° to 18°
• Carbonated Beverages = 8° to 18°
• Fats = 50° to 70°