I bought a new pH meter in the spring and due to family complications and medical emergencies I lost my probe somewhere along the line. Well I finally found the probes I wanted and order them last week.
The Meter is a Basic pH Meter from Sper Scientific 84087 - nice BIG letters, desk top style only a two point calibration 4 and 7 but is easily adjustable through a large trap door on the side. Two potentiometers for each adjustments and comes with it's own tiny screw driver.
Range: 0 ~ 14 pH
Resolution: 0.01 pH
Accuracy: ±0.07pH (pH5 ~ 9) ±0.2pH (<5pH, >9pH)
2 point calibration
5 YR Warranty
It does not come with a probe unless you buy the kit from Sper which is around $189. It will however use any probe with a standard BNC connector. I like that. I wanted to pick and choose which probe s I wanted. It also does not come with solutions or cleaners you have to buy those separately. This is just the Basic meter.
Shown Here (http://www.amazon.com/Sper-Scientific-Basic-pH-Meter/dp/B001EUEU7E/ref=sr_1_1?ie=UTF8&s=industrial&qid=1264978500&sr=8-1)
The probes I ordered were:
the Jenco General Purpose Jenco 600P General Purpose pH Electrode, BNC connector, 3 ft cable, Max. Temp 60°C. Comes with a tip saver kit which screws on the end near the tip and hold a pH 4 solution to keep the bulbs from drying out.
pH Range: 0 to 14 pH
Temperature Range: 0 to 60°C
Body Material: Epoxy
Connector: BNC
Cable Length: 3 ft.
Shown Here (http://www.supplycloud.com/product.php?productid=16203&cat=0&page=1)
the Jenco JE175P: Spear Tip pH Probe, BNC & 3-ft cable, Temp to 60°C
The JE175P spear tip pH electrode is ideal for penetration pH measurements into meats, cheese and other types of measurements requiring sample penetration.
The rugged spear tip is extremely durable and the epoxy body ensures a robust package. Comes with a tip saver kit which screws on the end near the tip and hold a pH 4 solution to keep the bulbs from drying out.
A double junction reference provides protection from proteins and other materials which interact with Ag (Silver) or Cl (Chloride). The large surface area reference junction is constructed of HDPE to resist fouling.
pH Range: 0 to 14 pH
Temperature Range: 0 to 60°C
Reference Type: Ag/AgCl Dbl Junction
Reference Junction: HDPE
Connector: BNC
Cable Length: 3 ft.
Shown Here (http://www.supplycloud.com/product.php?productid=16243&cat=0&page=1)
I really like the ease of use and calibration, interchangable probes and the long cords which are available up to 15 feet long. I think 3 feet is plenty long for me.
I have included shots of using the meter last night and closeups of the probes tips and savers.
I love it!
Looks great, Debi!
Can you tell me what do you think of this pH meter?:
http://www.hannainst.com/usa/prods2.cfm?id=023001002&ProdCode=HI%2099161 (http://www.hannainst.com/usa/prods2.cfm?id=023001002&ProdCode=HI%2099161)
It looks really similar to that pH probe you have with the pointy tip up above.
Does it look good to you?
This way I dont have to emulsify a curd in order to get its pH reading from it, correct? And can just take it from sticking the needle-point on there.
Looks good to me. Keep in mind that probe is for the cheese only not the whey. You need a GP probe for the whey readings.