Tag Archives: pH

Nelson-Jameson Lab Training Workshop

Nelson-Jameson is proud to announce that we will be holding “A ‘Calibration’ of Lab Testing” this October 17th at the University of Wisconsin-Richland. The seminar will be lead by two Nelson-Jameson Lab Team members in our Technical Services area: Steve Zdun and Dayton Bruha. Best practices in pH, microbiology, and salt will all be featured in the workshop. Perfect for food and beverage lab personnel, participants will get a hands-on approach to tackling these core areas.

Registration before October 1st, will guarantee an early bird rate of $150 ($175 after). Call one of our customer service representatives and mention item #333-3333 for more information!

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pH Workshop

phThe course will be facilitated by Nelson-Jameson’s in-house pH expert, Steve Zdun. The workshop is perfect for an array of food and beverage industry producers to learn more about the basic principles of successful, and effective pH analysis in the processing environment.

Participants will garner insight into a host of topics, including: sample preparation techniques, choosing the best electrode/meter for the job, the importance of Automatic Temperature Compensation, calibration techniques, cleaning/maintenance procedures, and basic trouble shooting. Steve has also planned time for a question and answer session, as well as one-on-one consultation. By the end of the session that runs from 9am-12pm, class participants will leave with a constructive base of information to take with them into their facilities, as well as receive a certificate of course completion.

Sign up for the course by giving us a call and requesting item #333-3333. Our Customer Service Representative will take down your name, title, and organization. Cost for the course is $75. Register early as space is limited!

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A Chance to Get a pHantastic pHoundational Knowledge of pH!

phOn March 22nd, Nelson-Jameson is excited to offer our “pH Workshop” at the University of Wisconsin-Baraboo/Sauk County. The course will be facilitated by Nelson-Jameson’s in-house pH expert, Steve Zdun. The workshop is perfect for an array of food and beverage industry producers to learn more about the basic principles of successful, and effective pH analysis in the processing environment.

Participants will garner insight into a host of topics, including: sample preparation techniques, choosing the best electrode/meter for the job, the importance of Automatic Temperature Compensation, calibration techniques, cleaning/maintenance procedures, and basic trouble shooting. Steve has also planned time for a question and answer session, as well as one-on-one consultation. By the end of the session that runs from 9am-12pm, class participants will leave with a constructive base of information to take with them into their facilities, as well as receive a certificate of course completion.

Sign up for the course by giving us a call and requesting item #333-3333. Our Customer Service Representative will take down your name, title, and organization. Cost for the course is $75. Register early as space is limited! Remember, too, further educational opportunities are available through our partnership with Cherney Microbiology. We’ll hope to see you in the classroom! Keeping checking back here for further information on upcoming seminars and workshops or visit our Learning Center & Events page.

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Tech Tip: Tips for Smooth-Running pH Testing

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Pick the right meter. A pH meter with more than minimum requirements may be the better option. Product requirements and regulations change with time. Meters with advanced features will allow for a wider range of testing and documentation of results.

Know the basics. The meter’s algorithm and displayed value expresses the amount of potential difference between the electrode’s reference to a sample being tested. During the process of electrode equilibrium (or end-point), a blockage or slowing of an electrode’s reference junction can impact the electrode’s ability to perform its task.Remember electrodes need to be rinsed and blotted before each test.

Maintenance is critical. Periodic and proper cleaning is required. Protein and other contaminants can build up on the electrode reference junction or sensing areas, often resulting in a longer time to endpoint. Cleaning solutions specifically designed for differing electrode styles are required.

For more Tech Tips, visit our Learning Center.

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Tech Tip: Conditioning New pH Electrodes

3580100Many pH electrodes are shipped with the electrodes moist. Prior to using your electrode for the first time it needs to be conditioned. While it is always best to refer to the manufacturer instructions for proper electrode conditioning, below are three common recommended steps for conditioning your electrode:

1. Remove the protective cap or bottle from the bottom of the sensor and rinse the electrode with distilled or deionized water and blot with a Kimwipe.

2. Place the electrode in a beaker containing one of the liquids listed below (in order of ionic ability to condition the electrode.) Soak for 20 minutes.
• 3.0 M KCI
• 4.0 pH buffer
• 7.0 pH buffer

Note: Never condition or store a pH electrode in water – long term exposure to purified water will damage the special glass membrane.

3.  After conditioning the sensor for 20 minutes, rinse the electrode with distilled or deionized water and blot with a Kimwipe. The electrode is now ready for calibration and to measure pH.

For more information, see our selection of electrodes on our website or contact our Customer Service Department at 800-826-8302.

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