Hanna HI3897 Acidity of Olive Oil Range 0.00 – 1.00 %

Hanna HI3897 Acidity of Olive Oil Test Kit

The Hanna HI3897 Acidity of Olive Oil Range 0.00 – 1.00 % is a precise chemical test kit specifically designed for measuring the free acidity of olive oil in accordance with recognized analytical methods. Ideal for olive oil producers, quality control labs, and researchers, this kit uses titration to determine acidity levels expressed as a percentage of oleic acid. Accurate and compact, it provides a practical solution for ensuring product quality and classification.

Key Features

• Designed for Olive Oil Quality Testing: Tailored for analyzing free acidity in extra virgin and virgin olive oils.

• Accurate Titration Method: Employs a reliable titration technique to deliver results with a resolution of 0.01%.

• Low Sample Volume: Requires only 4.6 mL (or 4 g) of olive oil per test, conserving valuable product.

• Clear and Simple Procedure: Step-by-step instructions enable consistent results even for non-experts.

• Compact and Portable Kit: Conveniently packed for use in the lab or on-site, with all required materials included.

• Ideal for Small Batches: Perfect for artisanal producers or quality control labs with limited sample needs.

Specifications

• Product Name: Acidity of Olive Oil Test Kit – HI3897

• SKU: HI3897

• Measurement Range: 0.00 to 1.00% acidity (as oleic acid)

• Smallest Increment (Resolution): 0.01 mL = 0.01%

• Method: Titration

• Sample Size: 4.6 mL (approximately 4 g of olive oil)

• Number of Tests: 6

• Kit Dimensions: 112 x 390 x 318 mm (4.4 x 15.4 x 12.5″)

• Kit Weight: 3 kg (6.6 lb.)

Applications

• Olive Oil Production: Determine whether olive oil meets quality standards for classification (e.g., extra virgin, virgin).

• Quality Control Laboratories: Perform routine verification of free acidity levels in production batches.

• Research and Development: Evaluate the effect of storage conditions, harvesting, and processing on oil acidity.

• Educational Institutions: Teach chemical analysis techniques and food quality standards in academic programs.

• Olive Oil Certification Bodies: Use in field audits or sample assessments for quality labeling and compliance.