I want my sauces to last a while and want them to be stable enough to sit out of the fridge. To do that do I just need the ph to be at 4 or less?
I bought and received my first pH meter to do just that. I dissolved the buffer solution labeled pH 4.01 in 250 ml of water. Water was 75 degrees f. Calibrated the pH meter to read 4 yesterday, it doesn't go to .01. Can I keep this liquid around and just check the pH meters accuracy, I guess what I'm asking is if the buffer solution will always stay at a ph of 4. I dipped the pH meter in it today and it read 4.2
Also, what's the best method to clean the pH meter. I just rinsed it with water and made sure there was no water on the little bulb. Should I use soap?
I bought and received my first pH meter to do just that. I dissolved the buffer solution labeled pH 4.01 in 250 ml of water. Water was 75 degrees f. Calibrated the pH meter to read 4 yesterday, it doesn't go to .01. Can I keep this liquid around and just check the pH meters accuracy, I guess what I'm asking is if the buffer solution will always stay at a ph of 4. I dipped the pH meter in it today and it read 4.2
Also, what's the best method to clean the pH meter. I just rinsed it with water and made sure there was no water on the little bulb. Should I use soap?