News — pH ORP Water Quality

A definition of pH is the measurement of the acidity or alkalinity of a solution, commonly measured on a scale of 0 to 14. pH 7 is considered neutral, with lower pH values being acidic and higher values being alkaline or caustic. pH is the most common of all analytical measurements in industrial processing and since it is a direct measure of acid content [H+], it clearly plays an important role in food processing. Among the reasons for measuring pH in food processing include: To produce products with consistent well defined properties To efficiently produce products at optimal cost To...

The Sper Scientific Water Quality Meter Model 850081 uses interchangeable probes to read pH, mV, conductivity, TDS, DO, temperature and ORP, diminishing the need for multiple devices dedicated to testing limited parameters. The user can order probes for only the parameters currently required, and add additional probes in the future. Intelligent probes electronically retain calibration information. No recalibration is required when changing probes. The display simultaneously reads temperature in user selectable °C & °F, and all measurements are automatically temperature compensated. RS232 port enables communication with a computer. Also features auto power off, hold, min/max, fold-out easel back and a tripod...

Water conservation is a frequently discussed topic in terms of household use, government regulations, agriculture, environmental quality and water management. As the global population increases, it is becoming more critical to manage water resources and the ecosystems that rely on them. An article found on the Science Daily discusses the components of a successful freshwater management plan and nine ways to save our waterways and fisheries. “Humans have put key freshwater ecosystems at risk because of land development and the loss of the vegetation along rivers and streams.” says John Richardson, a professor in the Dept. of Forest and Conservation Sciences...

We learned from one of our customers that sushi rice has the potential to become a host for pathogens if not properly prepared. To protect against this, it is imperative that proper amounts of vinegar are added to maintain optimum acidity. To ensure proper acidity levels are achieved, a pH meter should be used to test each batch of rice. A maximum pH reading of under 4.6 is generally considered safe.  In many states, there are specific laws in place that state sushi rice pH MUST be between 4.1-4.6.  There are two different ways that you can measure the pH...