This video is extremely helpful! I made fermented garlic in honey about 6 months ago, and I'm very worried about botulism. Thank you for showing me what meter to get and how to use it accurately. This is great!
With the pickles, if you wanted to be even more accurate, I think you'd grab maybe 5 pickles randomly and test each separately. Maybe only ground up and test the centers.
I have a question. When blending the jam, I notice there's water in the blender. Is this distilled water? Do you calculate in the weight of the water to the sample? Thank you.
Is it necessary to calibrate the meter prior to testing samples if it was already calibrated by the manufacturer? Instructions states once a month or depending how often used.
Informative video but please get rid of the nerve wracking, annoying "music", in the background. Totally unnecessary. All it does is distract from what is being said. Thanks...
This video is extremely helpful! I made fermented garlic in honey about 6 months ago, and I'm very worried about botulism. Thank you for showing me what meter to get and how to use it accurately. This is great!
This is just the info I needed. Very good! Many thanks.
With the pickles, if you wanted to be even more accurate, I think you'd grab maybe 5 pickles randomly and test each separately. Maybe only ground up and test the centers.
Great video, is there a way to test the ph for Foods like grains: rice, quinoa and herbal teas, and also spices?
This was exactly what I was looking for. Thank you
my cv test rapid all turned positive with acv and lemon juice with a pH of 2 to 3. Test it for yourself. It is a pH test.
Does the material used to hold the samples matter? I noticed that you used glass and plastic…would metal be okay to use?
What type of Electrode were used and where could I purchase?
I have a question. When blending the jam, I notice there's water in the blender. Is this distilled water? Do you calculate in the weight of the water to the sample? Thank you.
its bound or absorbed water, while cooking jam we barely add water
Water in the jam is from the fruit itself.
@@aravindk3469 ok thanks. My eyes were deceiving me then. Blending just gets it to a homogenous consistency. Thanks
Oh and very informative! I appreciate the detail you put into the demonstration.
@@aravindk3469 yup i look at fruits as flavored water
Is it necessary to calibrate the meter prior to testing samples if it was already calibrated by the manufacturer? Instructions states once a month or depending how often used.
Yes. You should calibrate the meter even if it was calibrated by the manufacturer.
Why measure food's pH between 68˚F - 86˚F or 20˚C - 30˚C when the human stomach and body temperature is around 98˚F or 37˚C??
I don't know personally but my guess is because foods are fermented at that temperature
Thank yoooooou
Informative video but please get rid of the nerve wracking, annoying "music", in the background. Totally unnecessary. All it does is distract from what is being said. Thanks...