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Operation: Power on, load sample (10μL), select ‘Measure‘. Calibrate with standard solutions before use. Keep device dry; avoid sample spillage. Refer to full guide for troubleshooting and maintenance.

-Milk belongs to colloidal solutions, and its freezing point has relative stability (the normal freezing point of milk is about -0.525 ℃ to -0.565 ℃). When water is added to milk, its solid content decreases and the freezing point rises towards 0 ℃ (i.e., the freezing point rises). -By utilizing this characteristic and adopting industry standard freezing point measurement methods (such as the application of Raoult's law), the freezing point of the sample is determined using a 1.4250 device, and the amount of water added is calculated using a standard formula to achieve accurate detection.

Cannot detect dead bacteria.

Temperature uniformity refers to the consistency of temperature distribution within the chamber. For optimal performance, the temperature should be evenly distributed across all areas of the chamber to ensure accurate testing conditions.