1. Keep electrode hydrated Ideally, pH electrodes should be kept in a storage solution when not in use. Placing the electrode in a small glass filled with storage solution is suitable. An option for pocket meters is to place a small piece of sponge into the meter ’s cap and pour storage solution into the…
Shampoo, or more accurately the concept of shampoo, has existed since the time of the first ancient civilisations. Among centuries of adaptation and development, the act of cleansing hair has changed quite dramatically; at first, a combination of oils, herbs, and perfumes were used as a way to simply freshen hair. Upon further understanding of…
Are you making errors when measuring pH? Here are the top 10 mistakes that our technical staff see most often. Proper technique in pH measurement is a matter that is a bit hazy among some of our users. Questions like “how often should I calibrate?,” and “how often should I replace my electrode?” are commonplace…
Glass Electrodes A glass Electrode is never in complete chemical equilibrium with the surrounding solution. Aqueous solutions slowly but continuously attack the glass membranes, while forming a gel layer. The ageing of a glass electrode depends on the ageing of the gel layer, which becomes thicker with time. Also, as the gel layer thickens, its…
Bread is a staple in the diet of most people. It has been made and enjoyed since ancient times. From the loaf of bread to flat bread to white bread to sour dough, it can be found in every corner of the world. For the bakery that produces processed bread that is purchased in the store, it is important to add…
Glass Electrodes All glass membranes used in pH electrodes react with water to form a hydrated gel layer. This gel layer is invisible, since it is only 50-5000 Å thick. The thickness and composition of the gel layer determine the response time, slope and alkali error of the glass electrodes. Thus, the gel layer is of…
The samples you encounter in pH and titration measurements vary enormously in nature. Solution may be aqueous or non aqueous, high or low ionic strength, in sodium content or in pH value. You may need to test slurries, emulsions or suspensions of various viscosities. Some samples will be tested at high temperatures, others at low…
