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Ph measurement guide by erich k springer

pH Measurement Guide by Erich K Springer Table of Contents Table of Contents Introduction Booklet Overview The pH Scale The pH Measurement The NERNST Equation The pH Measuring System The Measuring Electrode The Reference Electrode The Combination Single Rod Electrode Combination Electrode ?lled with KCl-Gel as a Reference Electrolyte Reference Electrode with POLISOLVE Electrolyte Polymer The Measurement of the Potential Di ?erence The Characteristics of a pH Measuring Chain The Di ?erent Potentials of a Combination Electrode The Zero point of an Electrode Assembly The Asymmetry Potential The Slope or Sensitivity of a pH Electrode Assembly The Isotherm Intersection Point The Diaphragm The Di ?usion Potential Diaphragm Contamination through Chemical Reaction Alkaline and Acid Error Alkaline Error Acid Error Temperature In uence and Temperature Compensation Various Electrode Shapes Ageing The Ageing of a Measuring Electrode The Ageing of the Reference Electrode Table of Contents Calibration pH Standard and Technical Bu ?er Solutions The Calibration Procedure Re- calibration Response Time Reasons for calibration problems The Accuracy to be Expected Electrode handling Storage The Storage of Measuring Electrodes The Storage of Reference Electrodes The Storage of Combination Electrodes Cleaning of Electrode Assemblies Re ?lling or Replacing the Reference Electrolyte The connection of the pH Electrodes to the pH measuring instrument Measuring Electrode Connection Cable Reference Electrode Connection Cable Combination Electrode Connection Cable Cable Preparation and Cable Routing Plug or Cable Appendix the hydrogen Ion concentration The Atom Structure The Bohr Atom The Periodic Table of Elements The Molecule The Ion Dissociation Acids ?? Bases ?? Salts The Mole The Hydrogen Ion Concentration in Aqueous Solutions pH Measurement Guide Introduction Introduction Since the creation of man he could di ?erentiate between sour and bitter when eating liquid or solid foods We say that vinegar and lemon juice taste sour and that soap water tastes bitter This characteristic of these liquids and the marked degree of sour or bitter is indicated by the pH value The signi ?cance of the pH value is today known to a great portion of our population alone through the fact that it is accepted that the pH value of swimming-pool water has to be kept within certain limits The food we eat contains a lot of water and our drinks are nothing else than coloured and avoured water and this water can be either sour or bitter or in other words it will have a certain pH value In general we can say that water is the most important substance on earth Without water there will be no life on our planet People living in areas of severe drought have experienced the importance of water for their existence Continuous droughts do not only a ?ect the farmers they are a disaster for the entire economy of a nation It is therefore of utmost importance that we treat this precious liquid with care use it responsibly and try to save every drop of it Water is everywhere Three quarters of the surface of the earth is covered with water