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Inlab redox pro

Manufactured by Mettler Toledo
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Sourced in Poland, Switzerland

The Inlab Redox Pro is a high-quality redox electrode designed for laboratory applications. It measures the oxidation-reduction potential of a sample, providing accurate and reliable measurements.

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Lab products found in correlation

Inlab routine pro, by Mettler Toledo (2 mentions) Seven multi model s40, by Mettler Toledo (2 mentions) Inlablab 731, by Mettler Toledo (2 mentions) Inlab routine, by Mettler Toledo (1 mentions) Inlab cool, by Mettler Toledo (1 mentions) 800 w blender, by Bosch (1 mentions) Delta 350 ph meter, by Mettler Toledo (1 mentions)

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InLab Redox Pro electrode (2 citations)

6 protocols using inlab redox pro

1

Measuring Digestive Parameters in Fermenters

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The pH and redox potential were measured daily throughout the experiment (Digital-pH-Meter 646, Knick GmbH & Co. KG, Berlin, Germany, electrodes: InLab® Routine, InLab® Redox Pro, Mettler-Toledo GmbH, Gießen, Germany). At control day and during the experimental period, fluid flow-through of the fermenters was recorded daily and samples for the analysis of NH3-N and short-chain fatty acids (SCFA) were collected daily from the overflow. Short-chain fatty acid concentrations were measured by gas chromatography as described by Koch et al. (2006) (link). The concentration of NH3-N was determined by photometry as described by Riede et al. (2013) (link). From day 10 to day 13, feed bags were collected for the analysis of nutrient degradation. To determine the degradation of organic matter (OM), crude fat (XL), crude protein (XP), crude fibre (XF), neutral detergent fibre (NDF) and acid detergent fibre (ADF) feed residues from the 4 days were pooled, analysed by Weender analysis (Chair of Animal Nutrition, Technical University of Munich, Munich, Germany) and compared to undigested substrate.
Brede M., Haange S.B., Riede S., Engelmann B., Jehmlich N., Rolle-Kampzczyk U., Rohn K., von Soosten D., von Bergen M, & Breves G. (2022). Effects of Different Formulations of Glyphosate on Rumen Microbial Metabolism and Bacterial Community Composition in the Rumen Simulation Technique System. Frontiers in Microbiology, 13, 873101.
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2

Hydrosol Characterization: pH, ORP, and Chlorine

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The pH, ORP and electrical conductivity (EC) of hydrosols were measured using a pH/mV/ISE Meter (Seven Multi™ model S40, Mettler Toledo, Warsaw, Poland) equipped with a pH electrode (Inlab Routine Pro, Mettler Toledo), ORP electrode (Inlab Redox Pro, Mettler Toledo), and conductivity electrode (InlabLab 731, Mettler Toledo), respectively. The available chlorine concentration (ACC, including HOCl, OCl−, Cl2, etc.) was determined by the iodometric method [54 ].
Król Ż., Marycz K., Kulig D., Marędziak M, & Jarmoluk A. (2017). Cytotoxicity, Bactericidal, and Antioxidant Activity of Sodium Alginate Hydrosols Treated with Direct Electric Current. International Journal of Molecular Sciences, 18(3), 678.
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3

Physicochemical Characterization of Hydrosols

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The oxidation–reduction potential (ORP), pH and electrical conductivity (EC) of hydrosols prepared on the basis of D and MC water were measured using a pH/mV/ISE Meter (Seven Multi™ model S40, Mettler Toledo, Warsaw, Poland) equipped with a pH electrode (Inlab Routine Pro, Mettler Toledo), ORP electrode (Inlab Redox Pro, Mettler Toledo) and conductivity electrode (InlabLab 731, Mettler Toledo), respectively.
Król-Kilińska Ż., Kulig D., Yelkin I., Zimoch-Korzycka A., Bobak Ł, & Jarmoluk A. (2021). The Effect of Using Micro-Clustered Water as a Polymer Medium. International Journal of Molecular Sciences, 22(9), 4730.
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4

Determination of pH and Redox Potential

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Ten grams of MSPM batters was homogenized with 50 mL distilled water to determine the pH and oxidative reduction potential (ORP) using an 600-W blender (MSM 66120; BSH Hausgeräte GmbH, Munich, Germany) for 1 min at a speed equal to 14,000 rpm. Then, the digital pH-meter (Mettler Delta 350; Mettler Toledo, Schwerzenbach, Switzerland) was used to measure the pH value with an automatic compensation temperature, a glass-calomel electrode In Lab Cool (Mettler Toledo, Greifensee, Switzerland), and ORP value with an electrode In Lab Redox Pro (Mettler Toledo, Greifensee, Switzerland). The obtained result ORP value (mV) was calculated into the redox potential value in relation to the standard hydrogen electrode EH (mv). To this end, the potential value of the reference electrode at a temperature of 20°C (207 mV) was added to the readout value obtained with the equipment.
Łaszkiewicz B., Szymański P, & Kołożyn-Krajewska D. (2020). The effect of selected lactic acid bacterial strains on the technological and microbiological quality of mechanically separated poultry meat cured with a reduced amount of sodium nitrite. Poultry Science, 100(1), 263-272.
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5

Redox Potential Measurement of Meat

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A sample of the meat product of 10 g in weight was mixed with 50 cm 3 of distilled water and homogenized using an 800 W blender (Bosch, Munich, Germany) for 1 minute at a speed equal to 14,000 RPM. In such a solution, the measurements were carried out, using a Delta 350 pH meter (Mettler Toledo, Schwerzenbach, Switzerland), with the application of an electrode In Lab Redox Pro (Mettler Toledo, Greifensee, Switzerland). The result was read after its stabilization. The measurement was conducted at a temperature of 20°C ± 2°C. The obtained result of the measurement (mV) was calculated into the value of redox potential in relation to the standard hydrogen electrode E H (mv). To this end, the value of the potential of the reference electrode at a temperature of 20°C-E ref = 210 mV was added to the readout value which was obtained with the equipment.
Szymański P., Łaszkiewicz B., Siekierko U., & Kołożyn‐Krajewska D. (2020). Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product. Journal of Food Quality, 2020, 1-10.
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6

Measurement of Oxidation-Reduction Potential

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Ten grams of a minced sample was homogenized with 50 mL of deionized water for 1 min, using a homogenizer (Bamix 200, Schweiz). The oxidation-reduction potential (ORP) measurements of the homogenates were carried out using a digital pH meter (Mettler-Toledo, Seven Compact S220, Greifensee, Schweiz) equipped with a redox electrode (InLab Redox Pro, Mettler-Toledo, Seven Compact S220, Greifensee, Schweiz).
Neffe‐Skocińska K., Okoń A., Zielińska D., Szymański P., Sionek B., & Kołożyn‐Krajewska D. (2020). The Possibility of Using the Probiotic Starter Culture Lacticaseibacillus rhamnosus LOCK900 in Dry Fermented Pork Loins and Sausages Produced Under Industrial Conditions. Applied Sciences, 10(12), 4311-4311.
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