A Cell Design for Measuring Sugar Content of Citrus Juice

Study on Electrochemical Measurement of Sugar Content of Food Part II

Abstract

A dipping type four-electrode cell was designed and constructed for practical determination of sugar content in Citrus juice by means of our new method based on conductometry.(1)The characteristics of the A. C. four-electrode cell method as conductometry were investigated in concentrate electrolyte solution, such as 0.6M KCl solution, by use of a pilot cell with reproducibly exchangeable current-carrying electrodes. It was suggested that the impedances between probe electrodes show the exact solution resistances, not being affected by current-carrying electrodes and measuring frequencies. (2)On the basis of investigated data, a dipping type practical cell was devised with bright platinum wires of 0.3 and 0.5 mm diameter as probe and current-carrying electrodes, respectively, and the cell constant: θ was 68.1cm^-1. Plastics(polycarbonate resin)was used as cell material in order to make the cell hardier and the cell operation and maintenance easier at practical use. (3)The response time of the practical cell was nearly zero and no change of the measured value was produced for 30 minites successive run. The reproducibility was C. V. =0.02% on repeated runs by the conductivity measurements of 0.6 M KCl solution with the practical cell.