Correctly maintaing your pH-meter ensures a long life span.
Here are some precautions:
When buying your pH-meter the electrode will be dehydrated. Prior to using it for the first time, leave the electrode to soak in storage solution 4 hours.
Use the cover (with a damp sponge soaked in storage liquid) on the electrode after each time. This will prolong its lifespand.
Calibrate the pH-meteret prior to using it for the first time. Normally with calibration solutions pH 4 og pH 7.
Make sure not to contaminate the calibration solution. Never insert the electrode directly into the solution, take out a small portion and soak it from there. Throw away used calibration solution - do NOT pour it back into the container!
Do not touch the electrode, eps. not with your fingers. If you whish to clean it - use a soft cloth without rubbing the electrode.
pH is a measure of the concentration of free hydrogen ions (H+) in a liquid.
The pH scale runs from 0 to 14. pH of pure water is 7.
Liquids having a higher concentration of H+ compared to pure water is an acid and has a pH below 7. Liquids having a lower concentration of H+ compared to pure water is a base and has a pH higher than 7.
The pH may be of importance to what can or will happen to a liquid. The pH of a liquid can be changed by adding various chemical substances which then adds or binds H+.
The pH may also change with bacterial activity in a liquid with a content of sugar, like milk or water/tea with added sugar. Here, the bacteria convert the sugar and form lactic acid which increases the concentration of H+. Thus, the pH will drop during bacterial activity.
By measuring the pH during production of, for example, cheese, yogurt, kefir and kombucha you may optimize the result.