The cocoa bean pulp from each fruit for each clone and every ripeness state was separated and filtered until 20 mL of extract was obtained; this extract was then used to measure the total soluble solids content, pH, and acidity. The total soluble solids content (°Brix) was measured with a digital refractometer (Atago Co. Ltd, Tokyo, Japan). To measure the pH, a digital potentiometer (Mettler Toledo AG, Schwerzenbach, Switzerland) was used, following the AOAC 970.21 method (AOAC, 2016 ). Finally, to measure the titratable acidity, a 1:5 solution of the extract was prepared and the AOAC method 942.15 (AOAC, 2016 ) was employed; this result was expressed in grams of citric acid per kilogram of pulp.
Digital potentiometer
Manufactured by Mettler Toledo
Sourced in Switzerland, Japan
The Digital Potentiometer is an electronic device used to measure and adjust voltage. It provides precise control over electrical resistance, allowing for accurate measurement and calibration of various electronic circuits and systems.
Automatically generated - may contain errors
Lab products found in correlation
2 protocols using digital potentiometer
1
Analyzing Cocoa Bean Pulp Composition
2
Analyzing Fruit Juice Maturity
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The extracted juice was analyzed for the following parameters: Soluble solids content (SSC) using an ATAGO PAL-1 refractometer (Atago Co. Ltd, Tokyo, Japan); pH using a digital potentiometer (Mettler Toledo AG, Schwerzenbach, Switzerland); and total acidity (TA) by titration of 2 ml of juice diluted with 24 ml of distilled water and titrated to pH 8.2 with 0.1 N NaOH. TA was calculated as malic acid.
The maturity index (MI) was calculated as the relationship between SSC (°Brix) and acidity.
The maturity index (MI) was calculated as the relationship between SSC (°Brix) and acidity.
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