The pH is a large quantity representing the chemical conditions of a solution. The pH can regulate food supply, biological functions, microbial activity and chemical behaviour. For this purpose it is important for a wide variety of applications to track or regulate the pH measurement of soil, water, and food or beverage products.
pH is essential in drinking water treatment or waste water treatment. Drinking water should have a pH range between 6 and 8. Low-pH drinking water can cause pipes to degrade, causing toxic metals such as copper and leading to leaching in water supply. Water with too high a pH has an unpleasant taste, and the potency of disinfectants such as chlorine is reduced. PH is regulated in wastewater treatment so that the anticipated microbial or chemical reactions proceed as efficiently as possible. Operators watch and adjust the pH carefully to respond to changing chemical or microbiological conditions.
Swimming Pool Maintenance
Usually swimming pools have pH values between 7.2 and 7.8. When the pH becomes too high, the chlorine disinfectant’s efficacy is too small, rendering the pool vulnerable to algal growth and stopping the viruses and bacteria from being effectively killed. The water is painful to the nose and eyes if the pH is too low, and can corrode metal surfaces or plaster.
In the food industry, the pH is measured for quality assurance, control of microbial activity, control of taste, and prolonged food shelf life. The pH is checked in milk to scan for impurities or infection. Even the pH is influenced by milk souring and cream ripening, and the pH decides whether the cheese is soft or hard. Even the pH of the milk determines whether the butter is sour or sweet. The pH of the cultured milk is kept low for yogurt production to maintain a suitable condition for proper microbial development.
Food’s pH also helps to track its consistency. A pH too high may, for example, indicate degraded meat. The pH must be kept within a narrow range for many foods, so that the food can be kept for a longer period of time. Batter for baking bread, for example, is acidified to extend the bread’s shelf life, as are sauces like mayonnaise.
Brewing and Wine Making
Like with many processes involving microbial activity, pH influences several different aspects of the method of brewing the beer. The mash pH in particular regulates the actions of certain enzymes used in fermentation, and for most mashes this will be between 5.3 and 5.8. The pH of the wine must be kept low to prevent the wine from being degraded by bacteria.
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The author of this article has been working in a company that offers various water treatment products including pH measurement device. In this article, he has mentioned a few importance of pH measurement in different industries. Visit https://prodetec.com.au/