pH 3-6 Test Strips for Testing Sushi Rice, Salsa, and Kefir [Bag of 50 Strips]

Description

• 50 pre-cut single use strips enable easy, convenient, and rapid testing of solutions
• Vivid colors and blocks in increments of .5 enable more precise readings than wide range tests
• Plastic strips enable you to test without risk of touching what you are testing and eliminates risk of finger staining.
• Perfect range for testing acidity of sushi rice, salsa, and kefir. Always test discrete samples.
• Proudly made in America out of high-quality high contrast plastic and materials.

These 50 strips are conveniently packaged in a zip bag. They are premium quality strips made in America and have a vivid color chart, enabling the easy determination of pH to half a unit. The chart has color block matches at [3.0][3.5][4.0][4.5][5.0][5.5][6.0]. This narrow range enables the easy determination of pH of solutions within that range than standard wide range tests.

How Do I Test Sushi Rice’s pH?

We recommend measuring the acidity (pH) of your Sushi Rice within 30 minutes of acidification (mixing the cooked rice and vinegar solution) and testing a slurry of it.

Make a rice slurry by gathering a ¼ cup sample of the cooked, acidified rice taken from various locations in the batch and add ¾ cup of distilled water in a clear plastic or metal blend cup.

Blend the slurry (mixture) for approximately 20 seconds to create a thorough mix.

Remove one strip of 3.0-6.0 pH test paper and hold between index finger and thumb.

Dip the test strip into the liquid portion of the slurry for 1-2 seconds.

Shake off excess liquid and match color of pad to color chart provided with test strips.