Share
Print
GENERAL
General Refractometer: Glycol Fluid, 1.15 to 1.3/-60° to 32°F
Hover over image to magnify
#925720-1 | Pkg Qty: 1
$137.20 pkg | $137.20 ea
Drop Ship Item
Shipping to 60045
Technical Specifications
Key Specifications
Accuracy
±0.2%
Package Quantity
1
Automatic Temperature Compensation
Yes
Range
-60 Degrees Z23to 32 Degrees F, 1.15 to 1.3
Brand
GENERAL
Refractometer Type
Analog Refractometers
Function
Measures the Concentration of An Aqueous Solution By Measuring Its Refractive index
Resolution
0.01 SG, 10 Degrees F
Item
Analog Refractometers
Shipping Weight
.55 lb.
Length
6-13/64 in.
Type
Glycol Fluid
Mfr. Part Number
REF401
General
Dia.
1.8 in
Freezing Point
-60 Degrees to 32 Degrees F Propylene Glycol
Features
Calibration Screen, Cushioned Rubber Eyepiece, Freezing Points of Ethylene and Propylene Glycol Coolants and Battery Acid Level, Metal Body, Non-Roll Stand, Prism Mounted in. High Impact Plastic, Rubber Hand Grip Blocks Hand Heat
Includes
Calibration Screwdriver, Carrying Case, Plastic Pipette
Product Description
Refractometer, Glycol Fluid, Range -60 Degrees to 32 Degrees F, 1.15 to 1.3 s/g, Automatic Temperature Compensation No, Accuracy +/-0.2 Percent, Resolution 0.01 s/g, 10 Degrees F, Function Measures the Concentration of An Aqueous Solution By Measuring Its Refractive Index, Specific Gravity 1.15 to 1.3, Freezing Point -60 Degrees to 32 Degrees F (Propylene Glycol)
Expertly Selected Product Pairings
Item Barcode
Refractometer,Glycol Fluid,-60
| Name | Item | Description | |
|---|---|---|---|
 | Grainger Dropship | 9EEG5 | Refractomete r,Glycol |
 | UNSPSC CODES | 41115313 | |
 | VMRS (ATA) CODES | 053-006-009 | Refractomete r,Glycol |
All information contained herein is the property of Imperial Supplies LLC, and is published here for your use only. Any reproduction or distribution of this information without prior written consent from Imperial Supplies LLC is strictly prohibited.
Imperial Supplies LLC does not provide services and products outside the United States
For more product information by email, click here