HISTORY

HACH Company was started in 1947, in Ames, Iowa(USA), by an enterprising couple, Clifford and Kathryn HACH. They experienced their first success through the development of a simplified titration method for measuring hardness in drinking water. As the product line expanded to include more parameters and instruments, the company continued to bring analytical chemistry out of the laboratory and put it into the workplace and in the hands of the general public.

Today, HACH is the world leader in the field of water testing Instruments.

WHY HACH REAGENTS?

Performance of HACH instrument is contingent upon the use of superior quality controlled reagents. HACH reagents are rigorously controlled for quality. Incoming raw materials are checked for homogeneity and parity, finished reagents are checked for accuracy, stability and for any process contamination and packed reagents are tested and verified before shipping. This will avoid instrument reading errors caused by contaminated or degraded chemical and raw material lacking purity and stability.

HACH - The Right Choice

HACH has been established as the Word leaders for reliability and accuracy world wide. The extensive range of HACH instruments provide solution for all parameters. This along with excellent after sales support from VORTEX is the right choice.

Since the 1960's, the company has established  itself as the leading manufacturer of  high quality, simple to operate, yet low cost,  conductivity  and  pH  instrumentation  for municipal, commercial and industrial water quality control, chemical concentration testing and process control.

The present product line includes handheld and in-line, conductivity/TDS & resistivity, pH & ORP instrumentation, calibration solutions and buffers and related accessories. MyronL instruments are used by professionals worldwide in a variety of applications, including water treatment, metal finishing, agriculture, aquaculture, printing, RO & Dl,  hemodialysis, electronics manufacturing and environmental studies / protection to name just a few.

IQ Scientific Instruments is a privately held California corporation founded in 1995 with headquarters in Carlsbad, California, USA. The company holds a commanding lead in silicon chip sensor technology and has established business relationships with the world's top scientific instrumentation and marketing companies. IQ Scientific has experienced major breakthroughs in manufacturing and have redefined the company with innovative, cutting-edge pH and temperature technology.

1. Used with other manufacturer's meters?  No. The signal from the non-glass silicon chip ISFET sensor is different from conventional glass electrodes and special electronics are required to interpret the signal. The IQ System’s meter and ISFET probe work together as a unit.   Unlike traditional glass electrodes, there is no maintenance of the probe. It is ready when and where you are! 
    

2. Life expectancy?  The non-glass electrode stores dry which increases the expected life of the probe however the life of a non-glass ISFET probe is dependent upon the user’s application and reasonable care. With most applications, a user should expect a probe to perform to specifications for about 15,000 or more samplings, or approximately 9 to 15 months. In applications with intermittent usage, coupled with appropriate cleaning and storage, probes have lasted over five years.
    

3. Battery?  The IQ handheld and bench top pH systems use a standard 9V alkaline battery. The miniLab pH series uses two watch-type button batteries. These batteries lasts for over 200 hours of pH testing. AC adapters are available for the 9V models.
    

4. Clean the probe?  The ISFET probe is very easy to keep clean. Normally, rinsing the probe in deionized water then wiping dry with a soft towel or tissue is sufficient. The non-glass probe can also be cleaned with a toothbrush and mild detergent. If food particles, grease, fat or other material covers the sensor, a wooden toothpick and a drop of methanol can be used to gently clean the non-glass sensor itself. Protein buildup on the sensor can be effectively cleaned using our Probe Cleaning Solution. If food or other material is allowed to dry on the probe tip, the stainless steel probe can be permanently damaged.    
    

5. Used in food?  The non-glass stainless steel ISFET probe design allows the probe to be used directly in food processing without contamination as defined by the U.S. Food and Drug Administration.
    

6. In-line or process control applications?  The laboratory-style stainless steel pH probes are optimized for momentary pH testing. Those probes are not designed for long-term immersion or in-line applications. On the other hand, we do have both threaded Kynar and Stainless Steel in-line probes designed to work with our IQ500 process Lab Controller/Analyzer. These probes ARE designed for long-term immersion and in-line applications.
    

7. Low ionic strength samples?  (This question is asked because typically glass electrodes have not shown very good response in low ionic strength solutions). As the ionic strength of a solution decreases, any pH measurement technology will demonstrate declining response capabilities. However, since IQ Scientific Instruments’ silicon chip sensor relies on surface effects rather than membrane diffusion effects to obtain a reading, the performance of the silicon chip sensor will be as good, if  not better, than glass electrodes. Low ionic strength samples are an extremely difficult application for any type of pH electrode. A gentle stirring action with the probe during measurement will help to achieve a stable reading. Low Ionic Strength (LIS) probes are available in the PH66-SS,  PH67-SS and PH08-SS (in-line) model probes.
    

8. Temperature range? The reading range of the IQ Systems is -5 to 105°C. To realized the design life of the probe, it is recommended that you try to limit sample temperatures to less than 60°C if possible. Using the probes above 60°C reduces the useful life. 
    

9. Materials that harm ISFET electrodes?  Hydrofluoric acid (HF) and strong abrasives will harm the ISFET electrodes. Solvents such as acetone, toluene, methylene chloride, etc., may damage the chemical-resistant epoxy at the probe tip with extended use.
    

10. Use bleach to decontaminate the electrodes?  Yes. Soak electrodes for a maximum of 3 to 4 minutes in a 0.5% sodium hypochlorite solution  (a 10 to 1 dilution of deionized water to laundry bleach). Then rinse the electrode well with deionized water. DO NOT SOAK YOUR PROBES FOR EXTENDED PERIODS IN THIS SOLUTION. If soaked for extended periods (such as overnight) the bleach solution may etch the chemical resistant epoxy coating at the probe tip and the probe will be permanently damaged. 
     

11. Clean protein build up?  The best way to clean protein build up from the sensor surface is to use our Probe Cleaning Solution (PSC50). A less desirable but satisfactory choice would be to use a dilute bleach solution as described above. 
     

12. pH protein solutions in Tris·HCl buffers?  The ISFET electrodes can be used to measure proteins in a Tris-HCl buffer if the probe  is routinely cleaned with bleach and restandardized.
     

13. How rugged?  The handheld field meter is encased in a shock-resistant holster and is engineered to withstand a ten-foot drop onto concrete without damage. All meters have a membrane keypad and are water-resistant, i.e. splashes and wet hands. The handheld field meter carries an IP rating of 65. The probes are non-glass solid-state electrodes manufactured from 316-grade stainless steel which resist corrosion, bending and breaking. 
     

14. How small a sample?  The micro probes require an approximate 2mm immersion depth to obtain a reading. An interesting, non-published fact, however, is that the sensor and the reference junction on our general purpose slant tip (PH06 or PH07) probe is recessed an approximate 1mm into the chemical resistant resin so as to prevent surface abrasion. If you turn the probe upside down so as to place the slant tip surface in a horizontal position, you will observe an approximate 1μl well created by the recessed chip and juxtaposition reference junction. You can actually obtain a reading on a single drop of fluid by dropping it into this well, covering both the ISFET sensor and the reference junction.
     

15. pH reading?  IQ Scientific Instruments’ ISFETs, referred to as "FET" sensors, are silicon chips that have several proprietary layers selectively deposited on a silicon substrate. The final layer has an affinity only for hydrogen ions. Hydrogen ions determine pH. The quantity of hydrogen ions at or near the sensor surface causes an electrical effect that can be detected and measured by the appropriate instrumentation, thus pH is then very precisely derived.
     

16. Technical explanation.  The ISFET consists of a silicon semiconductor substrate with two electrical contacts (source and drain) a small distance apart. Deposited on the substrate between the source and drain is a silicon electrical insulator. Hydrogen ions at or near the surface of the insulator will cause a variable voltage potential between the insulator and the underlying semiconductor material between the source and drain. The variable voltage potential will be proportional to the relative concentration of hydrogen ions in the sample solution. The pH can then be derived from this voltage to a very high level of accuracy.
     

17. Warranty?  Meters are warranted for three years; ISFET stainless steel probes for six months. IQ120/125 miniLabs ISFET meters are warranted for one year. Details of the warranty, restrictions, cautions, etc., can be addressed at the time of inquiry or purchase.
     

18. Buyers?  IQ Systems are everywhere!  IQ Systems are in service in colleges and universities around the nation, in factories, laboratories, bakeries, dairies, wastewater treatment plants, oil drilling platforms, the list goes on and on. When and where a person needs to reliably measure pH and desires non-glass ISFET probes, I.Q. systems are there. In 1998, IQ Systems were subjected to a stringent testing cycle associated with the "CE” mark needed for European sales. The systems passed with shining colors and are now marketed worldwide. 
     

19. Tech Support?  IQ Scientific maintains full-time tech support staff and a toll-free 800 number for customers to use when technical help or assistance is needed. We take whatever time is needed to solve your concerns with our products and to assure you that IQ Scientific Instruments stands behind our products 100%.  You won’t be disappointed in service after a sale.
     

20. Approved by EPA?  The EPA does not approve specific instrumentation. This government agency does however review manufacturer’s product specifications to see if EPA's defined testing protocols can be adequately performed with the technology and instrumentation. The EPA testing laboratory in Cleveland, Ohio has reviewed the specifications for I.Q. instrumentation and has issued no deficiencies in meeting currently approved EPA pH testing protocols.
     

21. Sizes?  IQ Systems’ general-purpose non-glass stainless steel ISFET probes are approximately the same diameter as glass electrodes(12mm); ISFET micro probes have a much smaller barrel (3.8-4.8mm) suitable for test tubes, NMR tubes, etc. The general-purpose probes are approximately 15cm in length; the micro probes are approximately 20cm in length (stainless steel portion). Micro probes constructed for NMR tube applications are approximately 25cm (10 inches) in length. Custom probes of varying lengths or probes with varying cord lengths can be ordered at an additional cost.
     

22. Compensate for temperature?  The handheld field meter’s probes have a medical-grade thermistor embedded in the tip that serves to automatically compensate the pH reading for temperature. The IQ240 system incorporates a temperature sensor as an integral part of the ISFET thereby providing for the highest accuracy (parallel tracking with no lag time) of pH and temperature.

  APPLICATIONS TO AVOID

1. Avoid long-term immersion (not applicable to the IQ500 processLab in-line probes). The system is designed for momentary tests in liquids or semi-solids. Do not use the probe for continuous measurement or in-line use. Do not keep the probe stored in solution. Always store the probe dry.
    

2. Avoid abrasive slurries or other solutions that could physically damage the surface of the sensor. In-line probe sensors can be or oriented in the flow stream so that the sensor surface is facing away from the flow. This may minimize etching and damage to the sensor surface depending on the application.
    

3. Avoid the following chemicals such as Acetone1, Toluene1, Methanol1, Methyl Chloride1, Dimethyl Formide2, Dimethyl Sulfoxide2, Dioxane2, Hydrofluoric acid2 (1other than momentary exposure during probe tip cleaning or momentary sampling   2Always)
    

4. Avoid static electricity or other electrical charges. The sensor can be damaged by electrostatic discharge or charged electroplating baths.
    

5. Avoid applications where the product to be measured is too viscous as to provide good contact with the sensor surface. The sensor is slightly recessed to prevent damage. If the sample is very thick it may be difficult to obtain good contact with the sensor. Results may then be erratic.
    

6. After use in meats, foods, fats, oils, blood, human or animal serum, or other compounds containing proteins, grease or oils, always clean the probe well with a toothbrush and mild detergent. Recommend that you use our Probe Cleaning Solution PCS50 to remove protein buildup. Rinse the probe well with deionized water. Store the probe dry with the protective cap covering the probe tip

  APPLICATION NOTES OF IQ SCIENTIFIC INSTRUMENTS

   Butter Applications probes stainless steel non glass

Butter making involves converting cream, an emulsion of butterfat-in-serum, into butter, an emulsion of serum in butterfat. The cream has about 40% butterfat and finished butter has about 80%. Ingredients include water, curd and salt. Raw milk pH levels are between 6.5 and 6.8. Measuring the pH detects the presence of lactic acid that can lower the pH and affect the flavor. Sometimes depressed pH in milk or cream can be corrected by neutralizing with sodium carbonate and sodium hydroxide. The raw milk is then separated into cream and skim milk and the cream is pasteurized. The cream must cool before churning. A byproduct of churning is buttermilk, which is drained before the water and salt are mixed in. The butter is then packaged. The final pH value should be near 5 for maximum flavor.

The IQ240 Benchtop/ Portable pH meter will change the way you measure pH. The durable silicon chip sensor eliminates fragile glass bulb sensors and features such as built-in reference and temperature compensation make testing easier. The sensor can successfully be used in a wide temperature range from 0° C to 60° C with consistent accuracy and fast response times. To learn more details about the IQ240 pH meter,

   Freshwater Aquariums ph meters probes stainless

pH is one of the most important factors in fish survival. Knowing this, we have designed a pH meter that will make your pH testing process easy and affordable. In general, fish can live in pH ranges from 6.0 to 9.0, but their quality of life is best between a pH range of 7.0 and 8.0. Changing the pH suddenly, even by a small amount, is a chemical change that can be more stressful to fish than one would think. To an aquarium keeper, two aspects of pH are important. First of all, providing stability is a must. Rapid changes in pH do cause stress to fish and should be avoided. If pH changes more than 0.3 units per day, it can send the fish into pH shock. This means one must keep the pH of their tank constant and stable. Second, fish have adapted to surviving in a certain pH range. Be sure that the tank’s pH matches the requirements of the fish being kept. Don’t worry, though. Generally, most fish can adjust to a pH that is outside their optimal range.

Freshwater fish are very adaptable as a rule. Many of them are from environments in which the pH and hardness of the water fluctuate from time to time so they have to adapt in order to survive those changes. If the water’s pH has a natural range of 6.5 to 7.5, most species of fish will do fine in it and there will be no need to adjust it up or down. Remember, the time to make major changes in the pH of the tank water is before one adds the fish. If adjustment is necessary, make sure it is done slowly- usually no more than 0.2 units within a 24-hour period- and accurately, using the IQ120 pH meter.

   Hydroponics Applications probes stainless steel non glass

When the pH of hydroponic systems is not at the right level, a plant will lose its ability to absorb the essential nutrients necessary for healthy and successful growth. The IQ125 pocket-sized pH meter and the IQ150 handheld pH meter monitor the pH levels of a system with accuracy and reliability.

Hydroponics is a system that utilizes nutrient-enriched water instead of soil. Hydroponics' major advance is being able to control a plant’s environment by delivering the nutrients it needs directly to its root system several times a day. Therefore, the plant uses less energy searching for nutrients and more energy growing faster and producing more.

   Nursery Crops Application t ph meters probes stainless steel non

pH adjustment is the first step in preparing to grow nursery crops. The correct pH level is necessary for a good nutritional environment for container and field grown nursery plants. pH has a dramatic influence on nutrient availability, the effects of toxic components like hydrogen and aluminum, and microbial activity. If pH is too low or too high, it can hamper cell production. For example, high soil pH indicates iron and manganese are less available. Low soil pH shows acid components, which stop root growth and nutrient absorption. Furthermore, proper pH is needed for microorganisms to convert compounds to forms used by plants.

   Saltwater Aquarium Applicationph meters probes non glass stainless steel

pH is very important in saltwater tanks because it is a guideline that tells us when the water quality is declining and is an element of aquariums that can be monitored and controlled. In saltwater, a good pH level is 8.3. As natural acids build up in a closed marine system, the pH will start to drop. When one gets a low pH reading, it can be an indication that it’s time to change the water in the tank. A low pH reading may also occur when too much dissolved CO2 builds up in the water through plant and fish respiration. This indicates the necessity to get rid of a fish or two to allow for more aeration in the tank.

   Soil Application

Soil pH measurement is important because it is a detector of different chemical activities occurring in the soil. As a result of pH monitoring, one can make decisions about the types of plants suitable for a location, the need to change soil pH (up or down), and the proper availability of plant nutrients in the soil. As the amount of hydrogen ions in the soil goes up, the soil pH drops, thus becoming more acidic. PH is measured on a scale of 0 to 14. A pH of less than 7 means the soil is acidic. A pH of over 7 means the soil is alkaline or basic.

   Wine Application

pH is a fundamental element of the wine-making industry. pH strongly influences wine properties such as color, oxidation, biological and chemical stability. The IQ240 Benchtop/ Portable pH meter with up to 3-point calibration and the IQ150 Handheld pH meter with 2-point calibration are accurate and reliable tools for measuring wine pH.

pH measures the quantity of acids present, the strength of the acids, and the effects of minerals and other ingredients in the wine. Wine pH depends on three main factors: the total amount of acid present, the ratio of malic acid to tartaric acid, and the amount of potassium present. Wines that contain little acid and excess potassium show high pH values. Wine with more tartaric acid, less malic acid, less potassium and more titratable acid has lower pH values.

pH values range from 2.9 to 4.2 in wine. Wine’s chemical and biological stability are very dependent on pH value. Lower pH values are known to improve the stability, so winemakers usually prefer a pH range of 3.0 to 3.5. The wine is so stable in this range that many winemakers believe pH is a crucial guideline in wine making.

   Yogurt Application

Yogurt is a popular dairy product made from concentrated milk fermentation. The quality of the product depends on production control of lactic acid formed by fermentation. Lactic acid provides the tart flavor and the destabilization of milk protein forms the gel structure. pH measurement monitors lactic acid production and aids in the quality control of yogurt’s ingredients.

The production of yogurt starts by selecting and blending the correct ingredients, like milk concentrate and other dairy products, thickening agents, sweeteners and fruit. These ingredients add the correct solids, flavor and viscosity. The blend of ingredients is homogenized at high pressures to prevent fat separation and cause solid dispersion. Next, the temperature is raised to destroy harmful microorganisms and restructure protein to help with the viscosity. After cooling, the smarter culture, which contains a particular lactic fermentation bacteria, is added to the mix. Incubation then takes between 4 and 11 hours.

During fermentation, lactose (milk sugar) converts to lactic acid, decreasing the pH values to a range of 4.25 to 4.5. Bacterial action is stopped by rapid cooling at the right lactic acid level. pH meters are the best instrumentation to determine the completion time of fermentation. Incorrect pH levels can lead to discoloration, excessive free whey and excess or insufficient tartness.

The IQ240 Benchtop/ Portable pH meter will change the way you measure pH. The durable silicon chip sensor eliminates fragile glass bulb sensors and the built-in reference and temperature compensation make testing easier. The sensor can successfully be used in a wide temperature range from 0° C to 60° C with consistent accuracy and fast response times.

   Pool Care Application

pH has an important impact on sanitizer effectiveness, pool and spa surfaces, pool equipment and the swimmer. There are common problems associated with pH levels that are too high or too low. The following table details these problems:

The ideal pH range for pool water is approximately 7.4 to 7.6 with pH values of 7.2 to 7.8 being acceptable. Spas should be maintained within a pH range of 7.2 to 7.8.

 VORTEX

ADDRESS : A/203-4, Mahan Terrace, Adajan Road, Surat-395 009, Gujarat, India E-MAIL : sales@vortex.in WEBSITE : www.vortex-india.com
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