The working principle is to use the refraction of sugar in solution to measure the concentration of light.
Refraction occurs when light enters another medium from one medium, and the ratio of the sine of the incident angle is constant. This ratio is called the refractive index. The content of soluble solids in fruit and vegetable juice is proportional to the refractive index under certain conditions (same temperature and pressure).
The commonly used instruments are hand-held refractometers, also known as sugar mirrors and hand-held glucometers. By measuring the soluble solid content (sugar content) of fruits and vegetables, the quality of fruits and vegetables can be understood, and the maturity of fruits can be estimated approximately. The general catalog of the hand-held glucometer is cylindrical. Put the sugar solution to be tested into the slot opened by the TA at the back, wipe it evenly, close the lid, and then point the glucometer to the light.
GVDA Digital Regractometer Sugar Brix Meter GD316:
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