Ph meter
The PH meter is a laboratory instrument used to measure the pH, or acidity and basicity, of a liquid solution. It provides a numerical readout of the pH value, which ranges from 0 to 14, with 7 being neutral. The PH meter is a fundamental tool for various applications in research, quality control, and process monitoring.
Lab products found in correlation
114 protocols using ph meter
Colorimetric Determination of Anthocyanins
Physicochemical Characterization of Moringa Seed Powder
Soil Chemical Analysis Protocol
Citrus Fruit Color and Quality Analysis
The crushed flesh was used to measure SSC (in °Brix), pH, and TA. SSC of the flesh supernatant was measured using a handheld refractometer (Daihan Scientific Co., Wonju, Korea), and the pH was measured using a pH meter (Hanna Instruments, Woonsocket, RI, USA). TA was measured by preparing a solution of 1 mL supernatant, 1 mL distilled water, and 200 μL 1% phenolphthalein, and titrating it with 0.1 N NaOH solution till the endpoint. TA was expressed as percent citric acid in fresh weight.
Pt Drug-DNA Interaction Assay
Stock solution calf thymus dsDNA or ssDNA (100 μL) were added to 100 μL of the stock solution of the Pt drug solution at room temperature and mixed for 2 min (Vortexer, Ratek Instruments Pty Ltd., Knox City, Victoria, Australia). It was wrapped tightly using parafilm to prevent liquid evaporation and incubated for 48 h at 37 °C in the dark. 3 μL aliquots of the clear solution were collected and deposited onto the ATR crystal. All experiments were carried out in triplicates. The average observed pH of the final mixtures of DNA treated with Pt drug solution or DNA control was 7.2 (±0.04). The pH value was measured with a pH meter (Hanna Instruments Pty. Ltd., Woonsocket, RI, USA).
SDS Adsorption and Rhodamine B Dye Removal
Chicken Fillet Proximate Composition
Fluorescence Spectroscopy of pH Adjustment
Evaluating Moisture, pH, and Hardness Changes in Digested Food Samples
Hardness values were determined before (0 min) and after (240 min) simulated gastric digestion using a TA.HD Plus Texture Analyzer (Texture Technologies Corp., Hamilton, MA, U.S.A.). For texture analysis, one cube was compressed by a 0.045 m diameter cylinder probe with a test speed of 0.001 m/s to 0.035 m (50% strain) (Mennah-Govela and Bornhorst, 2016b) . During each digestion experiment, eight cubes were analyzed for each treatment.
Comprehensive Analysis of Food Composition
The moisture content of the samples was reduced at 60 °C for 16 h (Method 925.40; AOAC [19 (link)]) using a Sartorius MA35 moisture analyzer. The lipid content was determined using the Soxhlet extraction method [19 (link)]. The Kjeldahl method was used to determine samples’ protein content (% N × 6.25) Method 923.03; AOAC 2000 using DK 42/26 Digestor Kjeldahl. The ash content was determined using [20 (link)]. Carbohydrate content was obtained by difference of 100 g minus the sum of grams of moisture, fat, protein, and ash.
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