Calibration Bundle for Food (Bottles)
HI7000 Series Standard pH Buffer Solutions, pH 4.01 & pH 7.01
Certified for quality results.
Our standard buffer solutions are prepared according to precise formulas and are standardized with a pH meter and electrode calibrated with NIST standards. A Certificate of Analysis (COA) is available as needed for ultimate traceabiltiy.
Marked with lot number and expiration date for Good Laboratory Practice.
Hanna pH buffers are specially formulated to have an expiration of 5 years from manufacture for an unopened bottle.
Color coded for a quick ID.
Working in a fast-paced, busy lab? No problem. With color coded calibration buffers, you always know you have the right solution in hand. These solutions do not contain any dyes that may stain the reference cell of a pH electrode.
Electrode Storage Solution (500 mL) - HI70300L
Condition for longer pH electrode life.
To minimize junction clogging and to ensure fast response time, it is important to always keep your glass bulb and pH junction hydrated. If a probe is dry, the junction may become clogged causing the pH readings to be erratic.
Proper storage of your electrode will ensure reliable measurements and a long electrode life. Our storage solution is specially formulated to keep the pH glass hydrated while minimizing organic growth.
Cleaning Solution for Oil and Fats (500 mL) - HI7077L
Specially formulated for cleaning pH electrodes.
Electrodes can become dirty from use and will produce inaccurate results. Our specialized cleaning solution for oil and fats eliminates impurities and residues that are left on electrode surfaces when immersed in food samples during measurement or when stored incorrectly.
Cleaning is a fast and effective routine that should be performed on a regular basis as a preventative measure against using a dirty electrode and to ensure that the junction is not clogged. Simply immerse your pH electrode in the cleaning solution for 15 to 20 minutes to dissolve any mineral deposits or other coatings for fresh electrode.
