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Purdue/2 June 2008
From 2008.igem.org
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Probe Calibrated in pH 4.0 and pH 7.0 buffer solution prior to sample 1 reading. | Probe Calibrated in pH 4.0 and pH 7.0 buffer solution prior to sample 1 reading. | ||
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| + | Temperature was not factored into the account, and at most affected the pH of the solution by a factor of 0.1 units. | ||
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| + | Second reading of the day at 4:30 PM | ||
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| + | Sample 1: 6.69 | ||
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| + | Sample 2: 6.68 | ||
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| + | Sample 3: 6.68 | ||
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| + | Probe Calibrated in pH 4.0 and pH 7.0 buffer solution prior to sample 1 reading. | ||
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'''Edited by Craig Barcus''' | '''Edited by Craig Barcus''' | ||
Latest revision as of 20:42, 2 June 2008
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Began milk pH testing. pH tests will occur every four hours between the times of 8:30 AM and 4:30 PM until consumer acceptance level reaches spoiled.
Consumer acceptance will be based off of three non-iGEM team members recommendations.
A digital pH meter was used in the experiments and calibrated before each series of tests.
Three milk samples were tested to account for variability.
Initial pH tests conducted at 12:30 PM.
Sample 1: 6.79
Sample 2: 6.79
Sample 3: 6.79
Probe Calibrated in pH 4.0 and pH 7.0 buffer solution prior to sample 1 reading.
Temperature was not factored into the account, and at most affected the pH of the solution by a factor of 0.1 units.
Second reading of the day at 4:30 PM
Sample 1: 6.69
Sample 2: 6.68
Sample 3: 6.68
Probe Calibrated in pH 4.0 and pH 7.0 buffer solution prior to sample 1 reading.
Edited by Craig Barcus
