Titration is a chemical analysis technique used in many different industries, from dairy farms to metal plating shops and more. Manual titrations are simple, but they are time-consuming and not always accurate or consistent. Automatic titration methods can ease these pains by providing consistent results in an easier and more efficient way. There are many different automatic titrator options.…
Turbidity of water is an optical property that causes light to be scattered and absorbed, rather than transmitted. The scattering of light that passes through a liquid is primarily caused by suspended solids. The higher the turbidity, the greater the amount of scattered light. Even a very pure fluid will scatter light to a certain…
Are you analysing your wine properly? This video will guide you through the process of measuring pH with the edge pH meter:
Designed especially for hydroponic, aquaponic, and greenhouse growers who need to test pH, EC, TDS and temperature, the Hanna Instruments GroLine HI9814 is a combo meter that measures all four of these parameters. The GroLine HI9814 is waterproof, easy to use, and features Hanna’s exclusive QuickCal mode. While other meters on the market use two separate…
You already use your Smartphone for everything else, so why not a pH meter? The average price of a laboratory grade pH meter is $1200-2000. Hanna Instruments’ HALO Bluetooth electrode gives you the accuracy and performance of an expensive, professional pH meter for the cost of a single electrode – because you use your smart device as…
The vintage season is coming. We realise that this is the busiest and most critical period of the year for winemakers. Here are our recommendations to prepare your wine lab. 1. Restock calibration buffers pH electrodes should be calibrated before use. Periodic calibration, if not daily, should be performed frequently to obtain a high accuracy…
At the heart of every cold beer is the world’s greatest resource, water. It not only affects the flavour but also impacts the amount of chemicals necessary in order to achieve the 5.2 pH in mash, and throughout the entire brewing process. Understanding the quality of a brews’ starting water is critical to determining the…
