Digital ph meter

Manufactured by Mettler Toledo

Sourced in Switzerland, United States, Germany, United Kingdom, China, Japan

The Digital pH Meter is a precision instrument designed to measure the pH, or acidity/alkalinity, of a liquid sample. It provides accurate and reliable pH readings through a digital display. The device is equipped with a pH electrode that is immersed in the sample to capture the pH value.

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Close spelling variants of this product

PH meter (390 citations) Calibrated digital pH meter (2 citations) Toledo Digital pH meter (2 citations)

63 protocols using digital ph meter

Evaluating Herbal Mouthwash Formulations

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Determination of the pH of the cream formulations. To determine the pH of the prepared herbal mouthwash, 1 ml of the mouthwash was diluted with 50 ml of distilled water and the pH measured using a digital pH meter (Mettler Toledo) Determination of emulsion type of the mouthwash. The emulsion type was determined by the dilution test which evaluates whether the emulsion formed was oil in water (O/W) or water in oil (W/O) [27] . The herbal cream was diluted with water and oil separately to determine the type of emulsion.
Determination of appearance and fragrance of the formulated mouthwash. Formulated herbal mouthwash was examined for its colour by visual examination and the odour by smelling.

Idowu A.O., Igbokwe N.H., Abiodun O.A., & Ofomata C. (2021). Herbal mouthwash formulated with the leaf extract of Jatropha gossypiifolia Linn. (Euphorbiaceae) exhibited in vitro antimicrobial activity against selected oral pathogens. Journal of Pharmacy & Bioresources, 18(3), 207-214.

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Characterization of Hydrogel Formulations

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FTIR spectra were recorded with the FTIR-ATR Perkin–Elmer spectrometer in the region 4000–400 cm⁻¹. Proton NMR (¹H-NMR) spectra were recorded on a Bruker Ultra Shield Plus at 500 MHz with tetramethyl silane (TMS) as the internal reference. GPC analysis was performed using Waters 2414 Gel Permeation Chromatography. Thermogravimetric TGA/DTG analysis was carried out using a Mettler Toledo Thermogravimetric Analyzer. DSC analysis was carried out using a Mettler Toledo Differential Scanning Calorimeter under nitrogen with a flow rate of 10 mL/min and a heating rate of 10 °C/min. The pH of the gel formulations was determined using a Mettler Toledo digital pH meter. The viscosity of the gel formulations was determined using a Brookfield viscometer with spindle no. 64 at 50 rpm [26 (link)]. The hydrogel was lyophilized using a freeze dryer at a temperature of −55 °C and a pressure of 30 Pa for 48 h to remove any remaining solvents. The freeze-dried hydrogel was then subjected to SEM analysis.

Ahmad Shariff S.H., Daik R., Haris M.S, & Ismail M.W. (2023). Hydrophobic Drug Carrier from Polycaprolactone-b-Poly(Ethylene Glycol) Star-Shaped Polymers Hydrogel Blend as Potential for Wound Healing Application. Polymers, 15(9), 2072.

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Rumen Fermentation Analysis Protocol

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Rumen fermentation characteristics, including total gas production, pH, ammonia-nitrogen (NH 3 -N), microbial crude protein (MCP), and volatile fatty acid (VFA) concentrations were examined at the end of each incubation period. Two one-milliliter samples of rumen fluid from each serum bottle were collected in microcentrifuge tubes and maintained at -80°C until further analysis of NH 3 -N, VFA concentrations and microbial population.
Total gas production was measured from each serum bottle after incubation using a pressure sensor (Laurel Electronics, Inc., USA). The pH values of the rumen samples were measured immediately after opening each serum bottle using a digital pH meter (Mettler Toledo, Switzerland). For NH 3 -N and VFA analyses, the ruminal fluid samples were centrifuged at 14,000 rpm for 15 min at 4°C and the supernatant was then used for the analysis. Rumen NH 3 -N levels were determined according to a colorimetric

Miguel M., Lee S.S., Mamuad L., Choi Y.J., Jeong C.D., Son A., Cho K.K., Kim E.T., Kim S.B, & Lee S.S. (2019). Enhancing Butyrate Production, Ruminal Fermentation and Microbial Population through Supplementation with Clostridium saccharobutylicum. Journal of microbiology and biotechnology, 29(7).

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Measuring Titratable Acidity and pH

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Titratable acidity was utilized through a direct titration of 0.1 N sodium hydroxide with phenolphthalein as the indicator, which was expressed in grams of citric acid per 100 g sample (23 ). While digital pH meter (Mettler-Toledo AG, Switzerland) was employed to measure the pH in the sample. Distilled water (100 ml) was added to an Erlenmeyer flask containing a 10 g homogenized sample then the mixture was stirred for 1 min and pH was measured after 3 min rest (23 ).

Indrati N., Phonsatta N., Poungsombat P., Khoomrung S., Sumpavapol P, & Panya A. (2022). Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process. Frontiers in Nutrition, 9, 934842.

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Measuring pH in Dry Fermented Sausages

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The pH values of dry fermented sausages were analyzed using a digital pH meter
(Mettler Toledo, Columbus, OH, USA). Three grams of sample was homogenized with
30 mL of distilled water for 1 minute using a homogenizer (Model
Polytron^® PT 2500 E Stand Dispersion Device, Kinematica
AG, Switzerland). The electrode was dipped into the suspension and the pH value
of the sample was recorded.

Seleshe S, & Kang S.N. (2021). Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period. Food Science of Animal Resources, 41(4), 636-649.

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Determining Total Soluble Solids, pH, and Viscosity

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The total soluble solids (TSS) of samples is determined by using hand refractometer (Model- MCP Metal and PP), having range of 0–100^oBrix (Ghosh et al. 2017 (link)). The digital pH meter (Mettler Toledo, USA) was used to measure the pH of the samples.Viscosity of the samples was determined by Brookfield Viscometer (Model DV1 Digital Brookfield, Middleboro, USA) at 30 ± 0.5 °C (Keshani et al. 2012 ).

Sampath Kumar N.S., Sarbon N.M., Rana S.S., Chintagunta A.D., Prathibha S., Ingilala S.K., Jeevan Kumar S.P., Sai Anvesh B, & Dirisala V.R. (2021). Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies. AMB Express, 11, 36.

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Determining Gel pH Measurements

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The pH of all gel formulations was determined by dipping the pH-electrode of a digital pH meter (Mettler Toledo, Switzerland) in the gel formulations. The mean of the three outcomes was documented.

El Sayeh F. Abou El Ela A., Abbas Ibrahim M., Alqahtani Y., Almomen A, & Sfouq Aleanizy F. (2021). Fluconazole nanoparticles prepared by antisolvent precipitation technique: Physicochemical, in vitro, ex vivo and in vivo ocular evaluation. Saudi Pharmaceutical Journal : SPJ, 29(6), 576-585.

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pH Measurement of Coating Solution

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The pH of the coating solution was measured using a digital pH meter (Mettler-Toledo GmbH, Giessen, Germany).

Charoenphun N., Rajasekaran B., Palanisamy S, & Venkatachalam K. (2023). Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage. Foods, 12(5), 1103.

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Measuring pH in Shrimp Samples

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The pH of the shrimp samples was determined using a digital pH meter (Mettler-Toledo GmbH, Giessen, Germany). To prepare the samples, 5 g of shrimp meat was homogenized in 25 mL of distilled water for 1 min. The homogenate was then filtered through a muslin cloth and the filtrate was collected and measured according to Ebadi et al. [3 (link)].

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Measurement of Juice Properties

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The total soluble solids (TSS) of samples is determined by using hand refractometer (Model-MCP Metal and PP), having range of 0-100 o Brix (Ghosh et al. 2017) . The digital pH meter (Mettler Toledo, USA) was used to measure the pH of the samples.Viscosity of the samples was determined by Brook eld Viscometer (Model DV1 Digital Brook eld, Middleboro, USA) at 30±0.5 ºC (Keshani et al. 2012) .

Kumar N.S.S., Sarbon N.M., Rana S., Chintagunta A.D., Prathibha S., Ingilala S.K., S.P. J.K., B S.A., & Dirisala V.R. (2020). Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies.

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