{"id":26683,"date":"2023-06-13T12:02:44","date_gmt":"2023-06-13T12:02:44","guid":{"rendered":"https:\/\/schmidt-haensch.com\/?p=26683"},"modified":"2024-12-09T10:13:16","modified_gmt":"2024-12-09T10:13:16","slug":"temperature-effect-on-polarimetric-sucrose-measurements","status":"publish","type":"post","link":"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/fr\/temperature-effect-on-polarimetric-sucrose-measurements\/","title":{"rendered":"Effet de la temp\u00e9rature sur les mesures polarim\u00e9triques du saccharose"},"content":{"rendered":"\n<p>ICUMSA\u00ae est la seule organisation internationale qui s&#8217;occupe exclusivement des m\u00e9thodes d&#8217;analyse pour l&#8217;industrie sucri\u00e8re. L&#8217;ICUMSA\u00ae, &#8220;International Commission for Unified Methods of Sugar Analysis&#8221;, est charg\u00e9e d&#8217;am\u00e9liorer constamment les m\u00e9thodes d&#8217;analyse du sucre sur la base de recherches scientifiques et de contr\u00f4les de qualit\u00e9 stricts.<\/p>\n\n\n\n<p>La rotation optique d&#8217;une solution de saccharose et sa d\u00e9pendance vis-\u00e0-vis de divers param\u00e8tres physiques tels que la concentration, la longueur d&#8217;onde et la <strong>temp\u00e9rature<\/strong> sont d\u00e9finies dans la &#8220;Sp\u00e9cification et norme SPS-1&#8221;.<\/p>\n\n\n\n<p>La norme explique comment tester les produits bruts, interm\u00e9diaires et finaux de l&#8217;industrie sucri\u00e8re pour le contr\u00f4le de la qualit\u00e9. La section 5.1 d\u00e9finit pr\u00e9cis\u00e9ment la d\u00e9pendance de la rotation optique d&#8217;une solution de saccharose par rapport \u00e0 la concentration et \u00e0 la temp\u00e9rature. La section 5.2 indique la d\u00e9pendance de la rotation optique par rapport \u00e0 la longueur d&#8217;onde.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized is-style-default\"><img fetchpriority=\"high\" decoding=\"async\" width=\"320\" height=\"174\" src=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/5.1-Saccharimeter-with-International-Sugar-Scale.png\" alt=\"Saccharim\u00e8tre avec \u00e9chelle internationale de sucre\" class=\"wp-image-26643\" style=\"width:480px;height:261px\" srcset=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/5.1-Saccharimeter-with-International-Sugar-Scale.png 320w, https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/5.1-Saccharimeter-with-International-Sugar-Scale-300x163.png 300w\" sizes=\"(max-width: 320px) 100vw, 320px\" \/><\/figure>\n\n\n\n<p>D&#8217;apr\u00e8s : ICUMSA\u00ae Methods Book 2022, Verlag Dr. Albert Bartens KG, GS2-1 (2022)\npage 1 de 6.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Il existe \u00e9galement des r\u00e8gles strictes concernant les performances des saccharim\u00e8tres polarim\u00e9triques. Outre la longueur d&#8217;onde exacte utilis\u00e9e dans l&#8217;instrument, les verres de couverture des <a href=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/fr\/produit\/polarieter-tube-decoulement\/\">tubes polarim\u00e9triques<\/a>, ainsi que les mat\u00e9riaux utilis\u00e9s (verre\/acier) et la longueur, sont r\u00e9glement\u00e9s par l&#8217;ICUMSA\u00ae.<\/p>\n\n\n\n<p>Pour un r\u00e9glage correct de la longueur d&#8217;onde, des plaques de quartz certifi\u00e9es sont n\u00e9cessaires. Elles sont \u00e9quip\u00e9es d&#8217;un capteur de temp\u00e9rature corrig\u00e9 \u00e0 20\u00b0C selon la formule donn\u00e9e par l&#8217;ICUMSA\u00ae.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"523\" height=\"136\" src=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.6-Corrections-for-quartz-measurements.png\" alt=\"Corrections pour les mesures de quartz \u00e0 des temp\u00e9ratures autres que 20 \u00b0C\" class=\"wp-image-26649\" style=\"width:784px;height:204px\" srcset=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.6-Corrections-for-quartz-measurements.png 523w, https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.6-Corrections-for-quartz-measurements-300x78.png 300w\" sizes=\"(max-width: 523px) 100vw, 523px\" \/><\/figure>\n\n\n\n<p>D&#8217;apr\u00e8s : ICUMSA\u00ae Methods Book 2022, Verlag Dr. Albert Bartens KG, SPS-1 (2017) page 6.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>Au vu de toutes ces donn\u00e9es et prescriptions exactes, on comprend qu&#8217;une mesure polarim\u00e9trique est parfaitement pr\u00e9cise lorsque la valeur de la &#8220;temp\u00e9rature de l&#8217;\u00e9chantillon&#8221; est correctement mesur\u00e9e lors de l&#8217;ex\u00e9cution du test de rotation optique et que <strong>l&#8217;\u00e9cart par rapport \u00e0 la temp\u00e9rature de r\u00e9f\u00e9rence de 20\u00b0C<\/strong> est pris en compte.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" width=\"307\" height=\"229\" src=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.1-Calculation.png\" alt=\"Calcul\" class=\"wp-image-26655\" style=\"width:460px;height:343px\" srcset=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.1-Calculation.png 307w, https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/wp-content\/uploads\/2023\/06\/7.1-Calculation-300x224.png 300w\" sizes=\"(max-width: 307px) 100vw, 307px\" \/><\/figure>\n\n\n\n<p>D&#8217;apr\u00e8s : ICUMSA\u00ae Methods Book 2022, Verlag Dr. Albert Bartens KG, p. GS2-1 (2022)\npage 2 de 6.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p>La temp\u00e9rature de l&#8217;\u00e9chantillon peut varier en fonction de l&#8217;environnement, des conditions du processus ou de la temp\u00e9rature de la salle des \u00e9chantillons \u00e0 l&#8217;int\u00e9rieur du polarim\u00e8tre. L&#8217;application de la correction de temp\u00e9rature int\u00e9gr\u00e9e dans le micrologiciel du polarim\u00e8tre rendra inutile une r\u00e9gulation suppl\u00e9mentaire de la temp\u00e9rature lors de la mesure d&#8217;une solution de saccharose. Il peut m\u00eame s&#8217;av\u00e9rer contre-productif de remplir un \u00e9chantillon chaud ou froid dans un tube d&#8217;\u00e9chantillonnage temp\u00e9r\u00e9 \u00e0 20\u00b0C, par exemple. Cela peut provoquer un gradient de temp\u00e9rature pendant la mesure et entra\u00eener des stries et des turbulences dans le liquide, ce qui se traduira par des lectures instables et une longue dur\u00e9e jusqu&#8217;\u00e0 ce que la mesure converge vers une valeur stable.<\/p>\n\n\n\n<p>Si la temp\u00e9rature de la cellule est maintenue inf\u00e9rieure \u00e0 celle de l&#8217;environnement, il est effectivement possible que les verres de protection s&#8217;embuent en raison de la condensation de l&#8217;humidit\u00e9 de l&#8217;air. De plus, les contraintes de temp\u00e9rature dans les verres de protection peuvent entra\u00eener des erreurs suppl\u00e9mentaires dans les lectures polarim\u00e9triques en raison de la d\u00e9formation optique. Il est donc important de prendre en compte ces facteurs et de les g\u00e9rer correctement lors de la mesure pour garantir des r\u00e9sultats pr\u00e9cis.<\/p>\n\n\n\n<p>En r\u00e9sum\u00e9, il n&#8217;est pas n\u00e9cessaire de stabiliser la temp\u00e9rature des solutions sucr\u00e9es tant que la temp\u00e9rature de la cellule\/solution est mesur\u00e9e. Les <a href=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/fr\/categorie-produit\/instruments-de-laboratoire\/polarimetre\/\">polarim\u00e8tres<\/a> SCHMIDT + HAENSCH ainsi que le <a href=\"https:\/\/amazing-pasteur.212-53-165-88.plesk.page\/fr\/produit\/saccharomat-v-quartz-plate-polarimetre\/\">Saccharomat\u00ae V<\/a> SCHMIDT + HAENSCH prennent en compte tous les param\u00e8tres physiques et les calculs conformes \u00e0 l&#8217;ICUMSA\u00ae. Les chiffres correspondants sont affich\u00e9s sur l&#8217;\u00e9cran, ce qui permet d&#8217;obtenir la rotation optique correcte en \u00b0Z (\u00e9chelle internationale du sucre) sans avoir besoin de temp\u00e9rer l&#8217;\u00e9chantillon.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>ICUMSA\u00ae est la seule organisation internationale qui s&#8217;occupe exclusivement des m\u00e9thodes d&#8217;analyse pour l&#8217;industrie sucri\u00e8re. L&#8217;ICUMSA\u00ae, &#8220;International Commission for Unified Methods of Sugar Analysis&#8221;, est charg\u00e9e d&#8217;am\u00e9liorer constamment les m\u00e9thodes d&#8217;analyse du sucre sur la base de recherches scientifiques et de contr\u00f4les de qualit\u00e9 stricts. La rotation optique d&#8217;une solution de saccharose et sa d\u00e9pendance [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":27723,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","spc_primary_category":0},"categories":[1157,1158],"tags":[1153,1155,1177,1156],"class_list":["post-26683","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-application-fr","category-mise-a-jour-des-tendances","tag-instruments-de-laboratoire","tag-laboratoire-intelligent","tag-polarimetre","tag-varifamille"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Effet de la temp\u00e9rature sur les mesures polarim\u00e9triques du saccharose<\/title>\n<meta name=\"description\" content=\"L&#039;ICUMSA\u00ae est la seule organisation internationale qui s&#039;occupe exclusivement des m\u00e9thodes analytiques pour l&#039;industrie sucri\u00e8re. 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