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AS 2300.1.6-2010
$87.70
Method of chemical and physical testing for the dairy industry, Method 1.6: General methods and principles — Determination of pH
This Standard sets out a method for determining the pH value of dairy products. The pH is measured with a glass electrode, a reference electrode and a pH meter calibrated with standard buffer solutions of known pH.
Table of contents
Header
About this publication
Preface
1 Scope
2 Referenced documents
3 Principle
4 Reagents
4.1 Phthalate buffer solution pH 4.0
4.2 Phosphate buffer solution about pH 7
4.3
5 Apparatus
5.1 pH meter
5.2 Electrodes
6 Samples
6.1 Laboratory sample
6.2 Preparation of test samples
6.2.1 Liquid samples
6.2.2 Solid samples
6.2.3 Butter serum
6.2.4 Dried milk products and caseinates
6.2.5 Caseins
7 Procedure
8 Accuracy and uncertainty measurement
9 Report
Appendix A
A1 Chemical reagents
A1.1 General
A1.2 Potassium hydrogen phthalate
A1.3 Disodium hydrogen phosphate, Na2HPO4
A1.4 Potassium dihydrogen orthophosphate, KH2PO4
A1.5 Water
A2 Phthalate buffer solution, pH 4.0
A3 Phosphate buffer solution, pH 6.88
Appendix B
B1 Performance of electrode system
B2 Maintenance of electrodes
Cited references in this standard
Please select a variation to view its description.
| Published | 15/06/2010 |
|---|---|
| Pages | 7 |
Please select a variation to view its pdf.
