Interested in seeing how the pHit Scanner measures in your application or curious to see how it might hold up in another? Browse our collection of Test Summaries below to see real results from measurements conducted in our labs. If you don’t see your application listed, you can request it here. We will regularly update this section with additional data so be sure to check back!
Buffers are widely used in Life Science workflows, and accurate pH measurement during preparation and use is critical to success. For example, Ion Exchange protein purification methods depend on buffer pH and ionic strength, and deviations in buffer composition and pH changes binding and elution characteristics of proteins. A protein’s biological activity may also be altered based on pH.
Many pH electrode designs do not perform well in Tris formulations, which can lead to both erroneous results and electrode failures. The pHit Scanner addresses both these issues and can safely be used to measure tris formulations.Tris is one of the most common biological buffers in use. Tris formulations are often employed by biologists as the useful pH range is 7-9, similar to many living organisms. Two particular challenges are encountered when measuring pH of formulations containing tris: temperature dependence and pH electrode fouling.
- Test Summary: Tris with DMSO
The pH of tissue can be a marker for a broad range of medical conditions. Whether in the course of medical research, diagnosis or treatment, pH measurement plays an important part in gaining new insights or implementing previous research findings.
Food & Beverages
In this industry pH is measured to monitor conditions that can encourage bacterial or yeast contamination.
- Test Summary: Merlot
- Test Summary: Mineral Water
In addition to pH testing that manufacturers may wish to do for their own quality objectives, the FDA requires and recommends controlling pH in manufacturing, storage, packaging, distribution processes, and appropriate quality control procedures for acid foods, acidified foods, and fermented foods. FDA stipulations exist to control the microorganism Clostridium botulinum (C. botulinum) the spores of which can germinate and grow if pH and other factors are not controlled.
- Test Summary: Orange Juice
Measuring pH is critical across the full dairy value chain to ensure product safety, quality and fitness for the intended use. Measuring pH of the evolving product ensures that it is progressing well or can trigger adjustments to the process; for example changes in pH on schedule are key indicators of whether a cheese is developing as expected. Measuring the pH of even waste water used in dairy processing is important since it can corrode equipment.
Buyers depend on measurement of the pH of meat as an indicator of that meat’s usefulness, quality and safety. pH is also measured in the course of meat and fish processing to ensure safety and the right end characteristics.
- Test Summary: Ground Beef
- Test Summary: Catfish
When it comes to consumer products, pH plays a vital role. Manufacturers must pay careful attention to the pH of products that interact with any part of your body from skin to hair to eyes. Shampoo, make-up, and soap all require pH monitoring to ensure that the end product does not agitate or aggravate the consumer during use.
Personal Care Products