Mutschli 12.5.14

[Alpkäserei]

TA need not be difficult or expensive
You need only a syringe to measure out quantities of whey and NaOH, and you can measure it into any container, even a shot glass

I don't have my TA numbers on hand, but I use SH degrees because that's what I learned, and all the materials I have a listed in that. For this, we use a different strength of NaOH than you use otherwise.

[ArnaudForestier]

Yeah, I use American Science and Surplus for a lot of cheap, decent supplies like this (in fact, when I used to play with TA, that's the setup I bought...since gave to my son's school, and this morning, bought again, lol). 

Do you use .11N NaOH?

[Alpkäserei]

trying to remember off the top of my head, for one you use .1N, for the other you use .4N, I don't remember which is which but I think .4N gives you SH degrees (Socklet-Henkel)

[Alpkäserei]

correction,

in the US you use DOrnic or %TA, and use .11 N

In Switzerland you use Soxhlet Henkel and use .25 N

1 degree SH is equal to .0225 % TA or 2.25 Dornic degrees, so you can use that conversion rate
the other way is, 1 degree D is 4/9 of 1 degree SH

[linuxboy]

relevant for TA in case need reference: https://cheeseforum.org/forum/index.php/topic,2586.msg21615.html#msg21615