For those of you who took high school chemistry in the US, you may remember titration.
The question gets asked here quite a bit, and I thought I’d take some time while I wait for my sample to degass to explain.
pH meters use a probe that converts conductivity into a number value. This can have several advantages, but also costs a hit to accuracy and reliability. Temperature, specific gravity, viscosity; these can all play into how well a pH meter will measure. If you’ve ever used one, you may notice you can get the value to shift if you shake it around, or move from hot to warm to cold samples.
Titration, or the act of adding a known amount of a known concentration of an acid or a base, of a sample is far more accurate and precise. Depending on the concentration, I can get precision far below the stated error of even my nice Cole pH meter.
This isn’t all to say that if you can titrate at home it’s safe to can things off book. Just wanting to provide some clarity and insight into what it looks like in the world of professional food packaging.
Ask questions if you have ‘em!
by BaconIsBest
1 Comment
Hi u/BaconIsBest,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*