title: ÐÐµÑÐ¾Ð´Ð¸ÐºÐ° Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð°ÑÐ¾ÑÐ° Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐ¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Calibration procedure for a liquid analyzer
Creators: name: ÐÐ°ÑÐ¸Ð½Ð¾Ð², Ð Ð°ÑÐ¼Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ° Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸
ÑÐ-Ð¼ÐµÑÑ
ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑ
Ð½ÐµÐ¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð½Ð¾ÑÑÑ
Ð¸Ð·Ð¼ÐµÑÐµÐ½Ð¸Ðµ ÑÐ°Ñ Ð°ÑÐ°
Ð¸Ð·Ð¼ÐµÑÐµÐ½Ð¸Ðµ ÑÐ
graduation procedure
ÑÐ-meter
refractometer
uncertainty
measurement of sugar
measurement of ÑÐ

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð°ÑÐ¾ÑÐ¾Ð² Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐµÐ¹ Ð´Ð»Ñ Ð¾Ð±ÑÑÐ°ÑÑÐ¸ÑÑÑ Ð² Ð²ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÐµÐ´ÐµÐ½Ð¸ÑÑ Ð¿Ð¾ Ð´Ð¸ÑÑÐ¸Ð¿Ð»Ð¸Ð½Ð°Ð¼, ÑÐ²ÑÐ·Ð°Ð½Ð½ÑÐ¼Ð¸ Ñ Ð¼ÐµÑÑÐ¾Ð»Ð¾Ð³Ð¸ÐµÐ¹. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:1. ÐÐ·ÑÑÐ¸ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ Ð½Ð° Ð°Ð½Ð°Ð»Ð¸Ð·Ð°ÑÐ¾ÑÑ Ð¶Ð¸Ð´ÐºÐ¾ÑÑÐµÐ¹: ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ° ÐÐ Ð¤-454 Ð2Ð Ð¸ ÑÐ-Ð¼ÐµÑÑÐ° Ð­ÐÐ¡ÐÐÐ Ð¢-001-2;2.ÐÐ·ÑÑÐ¸ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½Ñ: Ð  50.2.028-2003 ÐÐ¡Ð. ÐÐ»Ð³Ð¾ÑÐ¸ÑÐ¼Ñ Ð¿Ð¾ÑÑÑÐ¾ÐµÐ½Ð¸Ñ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²Ð¾ÑÐ½ÑÑ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸Ðº ÑÑÐµÐ´ÑÑÐ² Ð¸Ð·Ð¼ÐµÑÐµÐ½Ð¸Ð¹;3.ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¸Ð·ÑÑÐµÐ½Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð² Ð¿Ð¾ÑÑÑÐ¾Ð¸ÑÑ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²Ð¾ÑÐ½ÑÐµ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸; 4.Ð Ð°ÑÑÑÐ¸ÑÐ°ÑÑ Ð¿Ð¾Ð³ÑÐµÑÐ½Ð¾ÑÑÐ¸, Ð¸ Ð½Ð° Ð¸Ñ Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»Ð¸ÑÑ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð² Ð½Ð°Ð¿Ð¸ÑÐºÐ°Ñ: ÑÐ Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ñ ÑÐ°ÑÐ°ÑÐ°. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð  50.2.028-2003 ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ñ Ð¼ÐµÑÐ¾Ð´Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐºÐ°Ð·Ð°Ð½Ð¸Ñ Ð¸ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼Ñ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ° Ð¸ ÑÐ-Ð¼ÐµÑÑÐ°. ÐÑÐ»Ð¸ Ð¸Ð·Ð¼ÐµÑÐµÐ½Ñ Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ñ Ð·Ð½Ð°ÑÐµÐ½Ð¸Ñ ÑÐ Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸Ð¸ ÑÐ°ÑÐ°ÑÐ° Ð´Ð»Ñ Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð². ÐÑÐ»Ð¾ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ðµ Ñ ÑÐµÐ°Ð»ÑÐ½ÑÐ¼Ð¸ Ð·Ð½Ð°ÑÐµÐ½Ð¸ÑÐ¼Ð¸ ÑÐ Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÐµÐ¹ ÑÐ°ÑÐ°ÑÐ° Ð½Ð°Ð¿Ð¸ÑÐºÐ¾Ð², Ð¿Ð¾Ð»ÑÑÐ¸Ð»Ð¸ÑÑ ÑÐ¾Ð¿Ð¾ÑÑÐ°Ð²Ð¸Ð¼ÑÐµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ, ÑÑÐ¾ Ð³Ð¾Ð²Ð¾ÑÐ¸Ñ Ð¾ Ð²ÐµÑÐ½Ð¾ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð¹ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐµ Ð¿ÑÐ¸Ð±Ð¾ÑÐ°. ÐÑÐµÐ½ÐµÐ½Ñ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼Ñ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ° ÐÐ Ð¤-454 Ð2Ð Ð¸ ÑÐ-Ð¼ÐµÑÑÐ° Ð­ÐÐ¡ÐÐÐ Ð¢-001. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· Ð¾ÑÐµÐ½ÐºÐ¸ Ð´Ð°Ð½Ð½ÑÑ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²Ð¾ÑÐ½ÑÑ Ð¼ÐµÑÐ¾Ð´Ð¸Ðº Ð±ÑÐ»Ð° Ð²ÑÐ±ÑÐ°Ð½Ð° Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð°Ñ Ð´Ð»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ Ð² ÑÑÐµÐ±Ð½ÑÑ ÑÐµÐ»ÑÑ. Ð­ÑÐ¸Ð¼ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼Ð¾Ð¼ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ Ð¾ÐºÐ°Ð·Ð°Ð»ÑÑ Ð°Ð»Ð³Ð¾ÑÐ¸ÑÐ¼ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ°ÐÐ Ð¤-454 Ð2Ð. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¾Ð·Ð´Ð°Ð½Ð½Ð¾Ð¹ Ð¼ÐµÑÐ¾Ð´Ð¸ÐºÐ¸ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐ¸ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ° ÐÐ Ð¤-454 Ð2Ð Ð±ÑÐ»Ð¾ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð¾ Ð¼ÐµÑÐ¾Ð´Ð¸ÑÐµÑÐºÐ¾Ðµ ÑÐºÐ°Ð·Ð°Ð½Ð¸Ðµ Ð´Ð»Ñ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð¿Ð¾ Ð³ÑÐ°Ð´ÑÐ¸ÑÐ¾Ð²ÐºÐµ ÑÐµÑÑÐ°ÐºÑÐ¾Ð¼ÐµÑÑÐ°.
description: This work is devoted to the development of a calibration technique for liquid analyzers for students in higher education in disciplines related to metrology. Tasks that were solved during the study:1. To study the documentation for liquid analyzers: refractometer IRF-454 B2M and pH-meter EXPERT-001-2;2. Study the document: R 50.2.028-2003. Algorithms for constructing calibration characteristics of measuring instruments;3. Based on the studied documents, build the calibration characteristics;4. Calculate the errors, and on their basis determine the content of the following indicators in drinks: pH and sugar concentration.On the basis of Ð  50.2.028-2003, guidelines and algorithms for calibrating a refractometer and a pH meter have been developed. The pH and sugar concentration values for drinks were measured and obtained. A comparison was made with the real pH values and sugar concentration of the drinks, and comparable results were obtained, which indicates that the device was correctly calibrated.The algorithms for the calibration of the IRF-454 B2M refractometer and the EXPERT-001 pH meter have been evaluated. Based on the assessment of these calibration techniques, the most optimal one for carrying out calibration for educational purposes was selected. This calibration algorithm turned out to be the calibration algorithm for the IRF-454 B2M refractometer.On the basis of the developed calibration procedure for the IRF-454 B2M refractometer, a methodological instruction was developed for carrying out laboratory work on the calibration of the refractometer.