On the measurement of hydrion concentration in some dairy products by means of Biilmann's quinhydrone electrode

Abstract

In the above I have shown the result of a series of measurements of the hydrion concentration in milk, cream, buttermilk and whey, partly employing Biilmann's Quinhydrone Electrode, partly Höber-Hasselbalch's Hydrogen Electrode.The results of the tests agree.Measurements have also been made in fresh and heated milk.By these measurements I found no difference in the reaction or buffer action of the fresh and heated milk.The Höber-Hasselblach method is rather slow. This is unfortunate as the reaction of the dairy products (especially whey) is apt to change when kept standing, even for a short time. By this method one also runs the risk of too high pH values owing to loss of carbon dioxide and it is therefore far from being an ideal one.Biilmann's Quinhydrone Electrode is quick working, easy and simple and you avoid the above-mentioned sources of error. It is therefore to be preferred for measurements in the fluids in question. It is especially well adapted for titrations, as it makes possible a large number of measurements in a short time.