The physicochemical parameters of orange peel extracts were determined. Two measurements of each sample were taken. The conductivity was measured using an LF330 conductivity meter (Wissenschaftlich-Technische Werkstätten, Germany); pH and °Bx were measured according to IFU25 with MicropH 2001 (Crison, Spain) and Master-T (Atago, Japan), respectively. The color was measured with a ColorQuest XE equipment (HunterLab, USA) considering the CIELAB (Commission Internationale de l’Eclairage LAB) system, and non-UAE orange peel extract was used to determine ΔE* as the total color difference26 .
Microph 2001
Manufactured by Crison
Sourced in Spain, United States
The MicropH 2001 is a pH meter designed for precise measurement of pH values. It features a digital display, automatic temperature compensation, and a sturdy, compact design. The device is intended for general laboratory use but its specific applications are not elaborated.
Automatically generated - may contain errors
Lab products found in correlation
19 protocols using microph 2001
1
Physicochemical Analysis of Orange Peel
2
pH Measurement of Food Products
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The pH of all the tested products was measured either by inserting a pH meter electrode (CRISON micropH2001) directly into the product (tahini with honey, cocoa-praline), or by diluting 1:3 in sterile deionized water and mixing or pulverizing the food with a spatula to form a slurry (lemon cereal bar, tablets and powder). Three separate measurements were taken from each product and the mean was subsequently calculated.
3
Soil Analysis of Burkea africana Habitats
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From the three sampling sites, 15 soil samples were randomly collected where B. africana trees grows, referred to as Burkea soils and where B. africana trees does not grow, referred to as non-Burkea soils. From these samples, three combined samples were collected and these three replicates submitted for soil analysis. Nutrient analysis of the soils was conducted at Agricultural Research Council-Soil Climate and Water (ARC-SCW) for total nitrogen, phosphorus, organic matter, pH, potassium, iron, magnesium, manganese, calcium, sodium, nitrate, and ammonium. Exchangeable cations and anions were extracted with 1 M ammonium acetate (1:10, soil: extractant ratio), shaken for 2 h and analyzed for C, Ca, Mg, K, Fe, total N and Na using automatic absorption spectrophotometry (Pharmacia LKB-Ultrospec III, Pharmacia LKB Biotechnology, Uppsala, Sweden). Exchangeable anions were extracted with distilled water (1:5, soil: H2O), shaken for 2 h and NO3− and NH4+ ions in extracts were subsequently analyzed by ion chromatography (Dionex DX 120, Thermo Scientific, Johannesburg, South Africa). The pH was determined with a pH meter (Micro pH 2001, Crison, Algete, Spain in a 1:10 w/v suspension of 5 g of each sample. Organic matter content was estimated from the determination of carbon using the combustion method with the elemental analyzer (Euro EA, Eurovector, Milan, Italy).
4
Soil pH Measurement Protocol
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The pH of samples was measured according to ISO 10390 (2005 ) by adding 50 ml of 0.1 M calcium chloride solution to 10 g of air-dried (48 h in the dark) homogenised sample material. Measurements were done using a calibrated pH electrode (Crison, MicropH 2001, USA) after 5.5 h incubation at 25 °C.
5
Quantifying Available Chlorine in NaOCl
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Three samples in each group were randomly selected for further registration of free available chlorine and pH at both T0 and T10. A standard iodine/thiosulfate titration method 29 29. American Public Health Association Standard Methods for the Examination of Water and Wastewater APHA, Washington D.C., 1989 Google Scholar was used to calculate available chlorine content in the NaOCl solutions at T0 and T10 in all study groups. Initial and final pHs of each solution were registered with a calibrated pH-meter (MicropH 2001, CRISON, Hach Lange, Spain, S.L.U.). Final temperature of supernatant solutions was also registered.
6
Accurate pH Measurement with Calibration
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pH was measured with pH-meter (micropH2001, CRISON, Barcelona, Spain) by placing electrode into the sample and using phosphate buffer solutions (pH 4.0 and 7.0) for calibration. Three measurements were done by changing electrode insertion place.
7
Measuring pH and Drip Loss in Fish
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Determinations of pH and drip loss were completed according to the method of Benjakul et al. (1997 ). The samples were homogenized by ultraturrax T25 (KA®‐Werke GmbH & Co. KG, Staufen, Germany) with 10 volumes of deionized water (w/v) at a speed of 11,000 rpm for 1 min. The pH of the homogenate was measured using a microprocessor controlled pH meter (CRISON MicropH 2001, Barcelona, Spain). The drip loss was measured gravimetrically only in filleted fish, after 48 h of packaging (day 3 of storage). First, the entire package (sample and film) was weighed. Then, the sample and any purge were removed from the package, and the fish and the entire package surface were wiped clean with a paper towel. Finally, the fish sample was placed back into its package and reweighed. The drip's mass (g) was divided by the initial mass of the product (g) and reported as a percentage (%).
8
Water Activity and pH Determination
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For batch A samples, the water activity (Aw) (ISO 21807:2004; ISO, 2004a) and the pH value (method MFHPB-03:2003) were determined by AcquaLab 4TE (Decagon Devices Inc., USA) and by pH meter micropH2001 (Crison, Barcelona, Spain), respectively.
9
Lactic Acid Bacteria Enumeration and pH Measurement
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Sausage homogenates were used for lactic acid bacteria (LAB) counts, aw and pH determination.
Decimal dilutions in quarter-strength Ringer's solution were prepared and spread in triplicate on de Man-Rogosa-Sharpe (MRS; Oxoid) agar incubated at 30°C for 48 h in anaerobic condition. Fifteen colonies from MRS at each sampling point were randomly isolated and purified. The pH was measured by pH probe of a digital pH meter (micropH2001; Crison, Barcelona, Spain) according to the manufacturer's instructions.
Decimal dilutions in quarter-strength Ringer's solution were prepared and spread in triplicate on de Man-Rogosa-Sharpe (MRS; Oxoid) agar incubated at 30°C for 48 h in anaerobic condition. Fifteen colonies from MRS at each sampling point were randomly isolated and purified. The pH was measured by pH probe of a digital pH meter (micropH2001; Crison, Barcelona, Spain) according to the manufacturer's instructions.
10
Analyzing Heavy Metal Levels in Rabbit Meat
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After 24 h of chilling at 22 °C, the Longissimus lumborum (LL) muscles were excised from the carcasses to measure pH (triple measurement at 20 °C with a Crison MicropH 2001, using a combined 3 mm penetrating electrode ), the colour in the CIELAB space (Lightness, L*; redness, a* and yellowness, b*; with a Minolta Chromameter Reflectance II CR200/08; Boccard et al., 1981) and cooking losses (Ramirez et al., 2004) .
Samples of the LL muscle were also collected from 15 rabbits (5 per group) at the end of T2 to measure the concentration of some heavy metals (cadmium, Cd; chromium, Cr; copper, Cu; lead, Pb; manganese, Mn; nickel, Ni; zinc, Zn) in the meat and in the diet using ICP-AES techniques, according to Baranowska et al. (2006) .
Samples of the LL muscle were also collected from 15 rabbits (5 per group) at the end of T2 to measure the concentration of some heavy metals (cadmium, Cd; chromium, Cr; copper, Cu; lead, Pb; manganese, Mn; nickel, Ni; zinc, Zn) in the meat and in the diet using ICP-AES techniques, according to Baranowska et al. (2006) .
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