Discount NOTE If you order goods for 700 DKK or more, we will send it free of charge within Denmark (Greenland and Faroe Island not included). When buying goods for less, the cost of shipping will not exceed 49 DKK respectively 69 DKK when delivered to a post office respectively private address or company. You are also welcome to pick up the goods in our store.
You can customize the contents of the package below
Composition of package:: pH-meter - Cobra, inkl. væsker
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.