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Inlab redox pro electrode

Manufactured by Mettler Toledo
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Sourced in Switzerland

The InLab Redox Pro electrode is a redox (oxidation-reduction) potential measurement electrode designed for use in laboratory applications. It is a combination electrode that measures the oxidation-reduction potential of a sample. The electrode features a rugged glass body construction and is suitable for a variety of aqueous sample types.

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Lab products found in correlation

Ultrapure distilled water, by Thermo Fisher Scientific (1 mentions) N acetyl cysteine (nac), by Merck Group (1 mentions) Delta 350, by Mettler Toledo (1 mentions)

Close spelling variants of this product

Inlab Redox Pro (6 citations) InLab Redox electrode (3 citations)

2 protocols using inlab redox pro electrode

1

Measuring Redox Potential of Compounds

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ORP was measured using an S400 Seven Excellence meter with an InLab Redox Pro electrode (Mettler Toledo). NAC (Sigma-Aldrich), TDG, and MDG were dissolved in ultrapure distilled water (Life Technologies) at the concentration of 10 mM.
Yuan S., Hollinger M., Lachowicz-Scroggins M.E., Kerr S.C., Dunican E.M., Daniel B.M., Ghosh S., Erzurum S.C., Willard B., Hazen S.L., Huang X., Carrington S.D., Oscarson S, & Fahy J.V. (2015). Oxidation increases mucin polymer cross-links to stiffen airway mucus gels. Science translational medicine, 7(276), 276ra27.
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2

Measuring Oxidation-Reduction Potential in Samples

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The ORP value was measured on a 10 g homogenized sample (14.000 RPM) with 50 mL of distilled water for 1 min using an 800 W blender (MSM 66120, BSH Hausgeräte GmbH, Munich, Germany). The redox potential was measured using a digital pH meter (Delta 350, Mettler Toledo, Schwerzenbach, Switzerland) equipped with an In Lab Redox Pro electrode (Mettler Toledo, Greifensee, Switzerland).
The obtained results were calculated into the value of ORP in relation to the standard hydrogen electrode EH(mv). The ORP value of the reference electrode at a temperature of 20 °C Eref = 207 mV was summed up with the value obtained with the equipment. Measurements were performed at 20 °C.
Okoń A., Szymański P., Zielińska D., Szydłowska A., Siekierko U., Kołożyn-Krajewska D, & Dolatowski Z.J. (2021). The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage. Antioxidants, 10(11), 1711.
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