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B. Pneumatic setting
1.
Loosen the upper plate to reach the upper level of the guide bolts.
2.
Loosen the knurled lock nut and upper plate buffer.
3.
Set the nozzle body with its nozzle. The number engraved on the
nozzle must be 12C.
4.
Tighten back the knurled lock nut to confine the nozzle body.
5.
Tighten the upper plate so the nozzle body seal makes the lower plate
waterproof.
C. 92/60 calibration
Air flow configuration (92 mm)
1.
In the main menu, click the [Tests] tab, and then [Calibration].
2.
Open to the left the needle valve of the micro scale gate to its max, without forcing.
3.
Push the key to start.
4.
Adjust using the keys or the Alveograph control panel to get 92.
5.
Click [Start calibration].
3 seconds.
Air flow configuration (60 mm)
7.
Pressure is displayed on the screen
8.
Tighten the needle valve of the micro scale gate to adjust the flow at 60 mm.
9.
Click [Start calibration]. The software will check pressure stays stable for 3 seconds.
10.
[Save].
D. Configuring the test
1.
Click the [Tests] tab on the main menu and then click [Start a test].
2.
Choose the "ALVEOGRAPH Constant Hydration" box and click [Next] to confirm.
3.
Input the test name and click [Next] to confirm.
4.
Choose the [Partner's name] and the [Product description].
5.
Type the amount of moisture in sample in [Humidity] and click [Next] to confirm.
6.
Click [Start Test] to start the test immediately.
E. Sample preparation
1.
Weigh 250 g of flour (± 0,5 g) Weigh 250 g of flour (± 0,5 g).
2.
Prepare the saltwater solution. Put 25 g of sodium chloride or pure cooking salt into
a graduated flask of 1000 ml and complete with water.
The water temperature and flour sample must be between 18 and 22°C (65 and 72°F).
Pressure will appear on the PC screen.
or
The software will check pressure stays stable for
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