Algin is a protein derived from kelp, and is widely used in a variety of foods such as ice cream, mayonnaise and pet food. Algin is obtained from kelp in a two-step process. In the digestion phase, the kelp is first digested at a pH level of 12.5. This mixture is then acidified to a pH level of 1.2 - 1.5, where the algin is precipitated and separated. The acidification must be carefully controlled for maximum yield. If the pH level falls below 0.9, the algin will be destroyed. If the pH level is higher than 2, not all of the algin will be precipitated. During the precipitation phase, the mixture becomes a thick slurry and can coat the pH glass. However, pH can be measured successfully by using a coating-resistant pH sensor like the Rosemount™ 396P pH Sensor with shrouded tip or flat glass.
The Rosemount 396 pH Sensor, with integral cable, is ideal for pH measurement in harsh, dirty, and abrasive applications with large quantities of suspended solids. A robust sensor design and robust reference technology allow for reliable pH measurements in a wide range of the toughest applications.
The Rosemount 1058 Dual Channel Transmitter provides confident liquid analysis measurement in a wide range of industrial, municipal and commercial applications. It is a 4-wire powered device that provides multi-parameter liquid analysis for digital and analog sensors, including inputs from pH/ORP sensors, ISE, flow, current, conductivity sensors (contacting and toroidal), turbidity sensors and amperometric sensors (dissolved oxygen, chlorine and ozone).