Measuring the pH of Food Products 

Thank you for this video. It is well shot, properly segmented and aptly presented by the narrator. I'll recommend to freshmen students.

The meter @4:11 is not an all in one pen unit (the probe can be changed out like the table top unit), it is a portable unit.

Thankyou, straight forward explanation. Without the fluff.

Thank you for this, very helpful indeed. However, a little confused regarding the last sample re garlic. What do you do if the garlic is almost finely chopped or liquidised in the sauce. For example I make a relish with finely chillies, garlic and onions cooked in oil and vinegar? Your input would be greatly appreciated.

3:28 The smallest change detected by the pH meter is resolution, not sensitivity.

This is great for food start-up businesses!

Great video!

What is the minimum pH percentage in mayonnaise?

Thank you

What is this machine called??