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History
The history of measuring the acidity of liquids electrically began in 1906 when Max Cremer in his
studies of liquid interfaces [1] (interactions between liquids and solids) discovered that the interface
between liquids could be studied by blowing a thin bubble of glass and placing one liquid inside it
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pH meter principles
Most modern pH meters have inbuilt temperature sensors to correct temperature deviation
automatically to give values as if these were taken at a standard temperature of 25C. The readout is
not influenced by temperature at pH=7.00 but outside this by 0.003 per C. Thus a pH taken at 5C
(20 away from 25C), showing 4.00 must be corrected downward by 0.003 x 20 x 3.00 = 0.18. Likewise
a pH value of 10.00 must be corrected upward by this amount.
Caring for a pH meter depends on the types of electrode in use. Study the manufacturer's
recommendations. When used frequently, it is better to keep the electrode moist, since moisturising
a dry electrode takes a long time, accompanied by signal drift. However, modern pH meters do not
mind their electrodes drying out provided they have been rinsed thoroughly in tap water or
potassium chloride. When on expedition, measuring sea water, the pH meter can be left moist with
sea water. However for prolonged periods, it is recommended to moist it with a solution of
potassium chloride at pH=4 or in the pH=4.01 acidic calibration buffer. pH meters do not like to be
left in distilled water.
Note that a pH probe kept moist in an acidic solution, can influence results when not rinsed before
inserting it into the test vial. Remember that a liquid of pH=4 has 10,0000 more hydrogen ions than
a liquid of pH=8. Thus a single drop of pH=4 in a vial measuring 400 drops of pH=8 really upsets
measurements! Remember also that the calibration solutions consist of chemical buffers that 'try' to
keep pH levels constant, so contamination of your test vial with a buffer is really serious.
[1] Avogadro's constant is 602,213,670,000,000,000,000,000 (602.214 billion trillion) or 6.02E23, named in honour of
Amedeo Avogadro. One mole of a chemical substance contains this number of molecules. Amedeo Avogadro
(1776-1856) was an Italian physicist. He proposed in 1811 his famous hypothesis, now known as Avogadro's
law. The law stated that equal volumes of all gases at the same temperature and pressure contain the same
number of molecules. Avogadro also distinguished between an atom and a molecule, and made it possible to
determine a correct table of atomic weights.
[2] On the Seafriends web site we frequently use the exponential notation E, such that 2.34E-4 means 2.34 x 10-4 .
The pH scale
The values for pH make more sense when compared with that of known substances. Note that the
pH scale is logarithmic and that each next value contains ten times less hydrogen ions. A pH=0
contains the most, and is highly acidic.
0 5% Sulphuric acid, H2SO4, battery acid.
1 0.1 N HCl, hydrochloric acid (1.1)
2 Lemon juice. Vinegar (2.4-3.4)
3 wine (3.5-3.7)
4 Orange juice. Apple juice (3.8). Beer. Tomatoes.
5 Cottage cheese. Black coffee. Rain water 5.6.
6 Milk. Fish (6.7-7). chicken (6.4-6.6).
7
Neutral: equal numbers of hydrogen and hydroxyl ions. Blood (7.1-7.4). Distilled
water without CO2, after boiling.
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Description
This article is from the Chemistry FAQ, by Bruce Hamilton
B.Hamilton@irl.cri.nz with numerous contributions by others.
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