testo 206-pH2 - pH/temperature measuring instrument for semi-solid media

pH measurement for drinking water analysis

There have been statutory European directives from as early as 1980, which have regulated the limit values of specific parameters in drinking water. The Drinking Water Ordinance of 21 May 2001 in Germany decreed that water supply companies are obliged to provide their customers with drinking water which complies with the quality laid down in the Drinking Water Ordinance. The pH value is an important parameter for determining water quality.

The water samples taken must be checked for their pH value directly or immediately after sampling. This must not exceed the acidic limit of 6.5 or the alkaline limit of 9.5 and should normally be in the neutral range around 7.

The advantages of the testo 206 one-hand pH measuring instrument:

• Direct measurement on site for fast assessment of the pH value
• Available in three different models (including a version with plug-in probes for easy remote measurement)
• Robust, waterproof “TopSafe” protective cover (protection class IP68)
• Built-in temperature probe for simultaneous measurement of two parameters
• Maintenance-free gel electrolyte

pH measurement for quality assurance in the food sector

The pH value of foods has a direct effect on the growth of microorganisms and therefore on food quality and safety. For this reason, many companies use the pH value as a quality characteristic for evaluating their food. For example, the pH value is of great importance in the manufacture of meat, sausage, delicatessen and dairy products.

The pH value is an important quality parameter in the food sector. It particularly affects the properties of meat and meat-based products, especially with regard to water binding capacity, taste, colour, tenderness and shelf life. In the bakery sector, the acidity of the sourdough can be determined by means of the pH value. In the case of products such as salad dressings, the pH value helps to ensure consistent quality or consistent acidity of the product.

The advantages of the testo 206 one-hand pH measuring instrument:

• Direct measurement in process / in the food for fast assessment of the pH value
• Available in three different versions – depending on the medium in which the measurement is being made
• Robust, waterproof and dishwasher-safe “TopSafe” protective cover (protection class IP68)
• Built-in temperature probe for simultaneous measurement of pH and temperature values
• Maintenance-free gel electrolyte
• 1, 2 or 3-point calibration possible

pH measment inure the cosmetics industry

The pH value is a crucial factor when it comes to assessing the quality of cosmetic products. Cosmetic products which are too acidic or too alkaline can cause skin irritations or rashes. The pH value of the skin is normally between 5 and 6.5 thanks to its natural protective acid mantle. “Skin-neutral” cleansers are actually slightly acidic and can support the skin's protective acid mantle, which is particularly important for people with sensitive skin. On the other hand, alkaline cleansers could encourage the skin's process of replenishing its natural oils.

The pH value of cosmetics must therefore be monitored, controlled and, if necessary, adjusted right from the production stage, so that the end product has the required value. The testo 206 one-hand pH measuring instrument helps you to do this through:

• Direct measurement in process for fast assessment of the pH value
• Three different versions of the product – depending on the medium in which the measurement is being made (e.g. liquid, paste-like, etc.)
• Robust, waterproof and dishwasher-safe “TopSafe” protective cover (protection class IP68) to meet strict cleaning requirements in the pharmaceutical sector.
• Built-in temperature probe for simultaneous measurement of two parameters
• Maintenance-free gel electrolyte
• 1, 2 or 3-point calibration possible