Glass electrode solves the problems of pore blockage when undertaking pH measurement in media such as cheese and fruits
pH measurement in semi-solid media, such as cheese and fruits, places demands on any electrode.
Proteins, fats, carbohydrates and other semi solid substances in foodstuffs tend to block the fine pore ceramic diaphragms.
With the development of the 6.0226.100 spearhead electrode and the polymer electrolyte these problems are solved: two pinhole diaphragms take over the function of the liquid junction between the sample and the reference electrode.
The polymer electrolyte around the openings is doped and stabilised with potassium chloride and is to a large extent inert to contamination by media containing proteins and fats.
This insensitivity against contaminants provide this electrode with outstanding long term stability.
The conical shape of the glass membrane and its small and handy size makes the spear electrode ideal for field use, for the penetration measurements and for small and large samples containing proteins.
