Determining the freezing point of sucrose and sodium chloride solution by Hortvet method (CAT#: STEM-PPA-0158-LJX)

The current popular method for detecting the freezing point of milk is the Hortvet cryoscope. A beaded thermistor and a churn device are arranged in the sample tube of the detector. During the test, a small amount of milk sample is put into the sample tube and immediately placed in the cold trap. The temperature of the sample is measured by the thermistor. The sample is rapidly iced and slowly cooled until -3 ℃. A vibrating stirring rod sends energy pulses toward the wall of the sample test tube, forming ice crystals that create a "frozen pulse." As the supercooled milk sample freezes, the potential heat of melting is released, and the temperature of the sample rises to the freezing point plateau, after which the temperature continues to drop. The temperature of the platform is the freezing point of milk.

For determining the freezing point of liquid

1. Put the sample into the test tube
2. Put the test tube into the cold trap
3. Stir and ice the sample quickly with slow cooling until -3 ℃
4. The sample forms ice crystals
5. Read the freezing temperature

• Sample Type:
Sucrose and sodium chloride solution

The cold trap temperature can be automatically controlled at a constant temperature between -6.5 ℃ and -9.5 ℃.