Orion 3 star ph benchtop

Manufactured by Thermo Fisher Scientific

Sourced in United States

The Orion 3-star pH Benchtop is a laboratory instrument designed for accurate pH measurement. It features a large, easy-to-read display and provides stable and reliable pH readings. The device is intended for general laboratory use.

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Lab products found in correlation

Aqualab pre, by METER Group (2 mentions) Bromocresol purple bcp, by Merck Group (1 mentions) Hydrochloric acid (hcl), by Thermo Fisher Scientific (1 mentions) Pepsin, by Merck Group (1 mentions)

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Orion 3 Star (61 citations) Orion™ 3-Star Benchtop pH Meter (19 citations) Orion 3 star benchtop (4 citations) Thermo Orion 3 Star pH Benchtop Meter (2 citations)

12 protocols using orion 3 star ph benchtop

Measurement of Physicochemical and Microbiological Properties

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Similar to the previous study, the physicochemical properties of the samples, including pH and water activity (a_w), were measured [23 (link)]. The pH of the samples was measured with Orion 3-star pH Benchtop (Thermo Scientific, Waltham, MA, USA), while the a_w were determined using AquaLab Pre (Meter Group, Inc., Pullman, WA, USA).
The microbiological properties of samples were also measured following the procedures conducted by Park et al. [23 (link)]. Plate count agar (PCA, Difco) and m-Enterococcus Agar (m-EA; MB Cell, Seoul, South Korea) were used to determine total viable mesophilic bacterial counts and enterococcal counts, respectively. The concentrations of each bacterium in the samples were measured by counting colony-forming units (CFU) grown on plates containing approximately 10–300 colonies from the respective media [32 ] and adjusting for dilution.

Kim D., Jin Y.H, & Mah J.H. (2024). Biogenic amine reduction by food additives in Cheonggukjang, a Korean fermented soybean paste, fermented with tyramine-producing heterogeneous bacterial species. Heliyon, 10(4), e26135.

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Physicochemical and Microbiological Analyses of Soybean

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The physicochemical properties of soybean samples were measured as described below. Samples weighing 2 g using an analytical balance (Ohaus Adventurer™, Ohaus Corporation, Parsippany, NJ, USA) were homogenized with 18 mL of distilled water using a homogenizer. The pH of the homogenates was measured using a pH meter (Orion 3-star pH Benchtop Thermo Scientific, Waltham, MA, USA). The water activity of the samples was measured using an electric hygrometer (AquaLab Pre; Meter Group, Inc., Pullman, WA, USA).
The enumeration of total mesophilic viable bacteria in soybean samples was conducted using PCA as follows. Samples weighing 5 g were homogenized with 45 mL of sterile 0.1% peptone saline in a sterile plastic bag using a stomacher. The homogenates were 10-fold serially diluted with sterile 0.1% peptone saline up to 10⁻⁶, and 100 μL of each dilution was spread on PCA in duplicate. After incubation at 37 °C for 24 h, the bacterial concentrations of the soybean samples were calculated by counting the colonies on the plates with 10–300 colonies [39 ] and adjusting for the dilution.

Jin Y.H., Jeon A.R, & Mah J.H. (2020). Tyrosinase Inhibitory Activity of Soybeans Fermented with Bacillus subtilis Capable of Producing a Phenolic Glycoside, Arbutin. Antioxidants, 9(12), 1301.

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Microbiological and Physicochemical Analysis of Fermented Products

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Microbiological analyses were performed immediately after the manufacturing processes and during the fermentation period as described by Yu et al. (2017) (link). The samples were serially diluted in a sterile saline solution; plated onto de Man, Rogosa and Sharpe (MRS) agar (Difco, France); supplemented with 0.0006% bromocresol purple (BCP, Sigma, USA); and incubated for 48 h. Then, the serially diluted sterile saline solution was spread on plate count agar (Difco, France) at 37℃ for 48 h. The number of microorganisms was expressed as the log₁₀ of colony forming units (CFU) per g. For physicochemical analyses, ten grams of the samples were homogenized in a stomacher with 90 mL of distilled water, and the pH of the homogenate was measured using a pH meter (Orion 3 star pH Benchtop; Thermo Scientific, USA). Water activity was measured using an electric hygrometer (Thermoconstanter, Switzerland).

Yu H.H., Yoon G.H., Choi J.H., Kang K.M, & Hwang H.J. (2017). Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages. Korean Journal for Food Science of Animal Resources, 37(6), 804-812.

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Gastric Tolerance of Lactobacillus Strains

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On the day of the experiment, simulated gastric fluids (SGF) pH 1.5, 2, and 2.5 were prepared. Briefly, 2 g of sodium chloride (Fisher Scientific, No. BP358-212) and 3.2 g of pepsin (Sigma-Aldrich, No. P7000) were dissolved in 900 mL of osmosis filtered water. The pH was adjusted with 5 M hydrochloric acid (Fisher Scientific, No. A144-212) and measured using an Orion 3 Star pH BenchTop (Thermo Scientific, Beverly, MA, USA) equipped with a Ross Ultra pH/ATC Triode. Following pH adjustment, SGF volume was brought up to 1 L using sterile osmosis water and 19 mL of SGF was transferred to 50-mL conical tubes. Before the experiment, each tube was placed in an incubator at 37 °C for 1 h to warm the solution.
One milliliter of an overnight culture of L. acidophilus CL1285 or L. plantarum CHOL-200 was added to each tube containing SGF and was immediately placed into a MaxQ 4450 Incubator-shaker (Thermo Scientific, Marietta, OH, USA) preheated to 37 °C and agitated at 250 rpm for 30 and 60 min. After incubation, 1 mL of each SGF-bacterial mixture was neutralized in 9 mL of a sterile solution of 0.1 M sodium phosphate buffer. Bacteria were enumerated by ten-fold serial dilution in peptone water (1 g/L peptone and 0.5 g/L sodium chloride). Appropriate dilutions were plated on MRS agar (1.5% w/v) and incubated under aerobic atmosphere at 37 °C for 48 h.

Frappier M., Auclair J., Bouasker S., Gunaratnam S., Diarra C, & Millette M. (2022). Screening and Characterization of Some Lactobacillaceae for Detection of Cholesterol-Lowering Activities. Probiotics and Antimicrobial Proteins, 14(5), 873-883.

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Analyzing Physicochemical Properties of Cheonggukjang

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To investigate the influencing factors such as pH, salinity, and water activity on BA content in Cheonggukjang, the physicochemical properties of Cheonggukjang samples (retail Cheonggukjang products purchased and Cheonggukjang groups fermented in this study) were measured as described below. Samples weighing 10 g using an analytical balance (Ohaus Adventurer™, Ohaus Corporation, Parsippany, NJ, USA) were homogenized with 90 mL of distilled water using a stomacher (Laboratory Blender Stomacher 400, Seward, Ltd., Worthing, UK). The pH of the homogenates was measured using a pH meter (Orion 3-star pH Benchtop Thermo Scientific, Waltham, MA, USA), while salinity was measured using the procedure described by the Association of Official Analytical Chemists (AOAC; Official Method 960.29) [32 ]. The water activity of the samples was measured using an electric hygrometer (AquaLab Pre, Meter Group, Inc., Pullman, WA, USA).

Park Y.K., Jin Y.H., Lee J.H., Byun B.Y., Lee J., Jeong K.C, & Mah J.H. (2020). The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang. Foods, 9(7), 915.

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Soil Chemical Analysis Protocol

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Various soil chemical properties, such as ammonia, nitrate, and phosphate levels, were analyzed at the Aquaculture Research Unit laboratory. The assessment was done using a Hach spectrophotometric device (USA) following the company's prescribed protocol. In addition, the pH was measured with the Thermo Scientific Orion 3 Star pH Benchtop (USA). Standard APHA [32] method and test number EPA 200.7 were used to analyze the samples for potassium (K), using Method 3120 B and EPA 200.7. The company protocol [33] was followed to analyze ammonia, total phosphate (P), and nitrate using the Cadmium reduction method. Total nitrogen (N) using test number 1.14537.0001; ammonia and ammonium using test number 1.14752.0001/1.14752.0002/1.00683.0001; and total phosphate (P) using test number 1.14848.0001 were measured. Nitrate was analyzed using the Cadmium reduction method no. 8171 of DOC316.53.01069 [33] . The results for phosphate, ammonia, and copper were obtained according to USEPA PhosVer 3 [33] . Spectrophotometry was used to analyze all soil properties. Soil texture was determined according to the method provided by van Capelle et al. [34] .

Shokoohi E., Machado R.A.R, & Masoko P. (2024). Bacterial communities associated with Acrobeles complexus nematodes recovered from tomato crops in South Africa. PloS one, 19(6).

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Pumpkin Seedling Hydroponic Exposures

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Seeds of pumpkin (Cucurbita maxima × C. moschata, Taigu Yinong Seed Co., Ltd., Shanxi Province, China) were germinated on wet sterile gauze at approximately temperature of 28 °C. Then, the seedlings were cultivated on sterile pearlite beds in an illumination growth chamber at 25 °C for a 16 h light period, and at 22 °C for an 8 h dark period. After the seedling shoots grew to 4−5 cm height, the healthy seedlings with similar strength were transferred into 50 mL glass reactors and cultivated in sterile water for another 2 d. Then hydroponic exposures were conducted.
Pumpkin plants were exposed to individual standard of TBBPA and TBBPA DME. Each exposure reactor contained 45 mL sterile DI-water, 100 ng mL⁻¹ of single exposure chemical and three pumpkin seedlings. The pH of these solutions was detected with value of 5.51 ± 0.05 (Thermo Scientific Orion 3-Star pH Benchtop). Both blank controls (with plants but without exposure chemical) and unplanted controls (without plants but with exposure chemical) were set-up simultaneously for each exposure chemical. All the reactors were wrapped with aluminum foil to support root growth in darkness and to avoid the possible photolysis of parent chemicals. Transpired water lost each day from both treatment groups and blank controls was determined gravimetrically and replenished by sterile syringes.

Hou X., Yu M., Liu A., Li Y., Ruan T., Liu J., Schnoor J.L, & Jiang G. (2018). Biotransformation of tetrabromobisphenol A dimethyl ether back to tetrabromobisphenol A in whole pumpkin plants. Environmental pollution (Barking, Essex : 1987), 241, 331-338.

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Uranium Chemical Speciation Analysis

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The pH of the leaching solution was determined by a glass electrode, (Orion 3 Star pH Benchtop, Thermo Scientific, Waltham, MA, United States). The Eh measurement was carried out by an ORP controller (PC-350, Suntex, China). The chemical form of uranium was detected by the BCR continuous extraction method (Zhang et al., 2012 (link)). High-throughput sequencing was assisted by Majorbio (Shanghai, China).

Lv Y., Tang C., Liu X., Zhang M., Chen B., Hu X., Chen S, & Zhu X. (2021). Optimization of Environmental Conditions for Microbial Stabilization of Uranium Tailings, and the Microbial Community Response. Frontiers in Microbiology, 12, 770206.

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Determination of Adsorbent pH PZC

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The pH of the point of zero charge (pH_PZC) of LLEPs has been described as following: 0.10 g of each adsorbent with 50 mL of 0.01 M NaCl adjusted to different initial pH values (pH = 2, 4, 5, 6, 8, 10, and 12). The suspensions were allowed to equilibrate for 24 h under agitation, decanted, and the final pH values of each remaining solution were measured using the pH meter Thermo Scientific (ORION 3-Star pH Benchtop). The experiments were conducted in duplicate, and the measurement temperature was set at 25.0 ± 0.1°C. The pH_PZC of the biosorbent was determined from the point of intersection of the curves obtained in the plot of pH_initial vs. pH_final.

Cimá-Mukul C.A., Abdellaoui Y., Abatal M., Vargas J., Santiago A.A, & Barrón-Zambrano J.A. (2019). Eco-Efficient Biosorbent Based on Leucaena leucocephala Residues for the Simultaneous Removal of Pb(II) and Cd(II) Ions from Water System: Sorption and Mechanism. Bioinorganic Chemistry and Applications, 2019, 2814047.

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Measuring Cheese's Physicochemical Properties

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The Aw of cheese was measured with an Aw meter (AwTherm, Rotronic, NY). Measurement of pH was carried out (Orion 3-star pH-Benchtop, Thermo) by immersing a probe into 90 mL of distilled water containing 10 g of fresh soft cheese samples. Contents were constantly stirred until stable pH measurements were recorded.
To determine titratable acidity, 10 g of fresh soft cheese sample was homogenized with 90 mL of distilled water at 40°C using a stomacher (Stomacher, Inter- science, France) and filtrated. Filtrate (25 mL) was collected and titrated with 0.1 N standard NaOH. Phenolphthalein was used as an indicator. The titratable acidity was expressed as lactic acid using the following formula:
Total titratable acidity %

Lim J.Y., Lee C.L., Kim G.H., Bang Y.J., Rhim J.W, & Yoon K.S. (2020). Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese. Journal of dairy science, 103(10).

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