Acidit y Meter & Brix-Acidit y Meter Catalogue

18 Applications

A Deep &Entertaining
Discussion
About Acids

acid-base titration (neutralization)
To users measuring acid level withAcidityMeter
Guide
The Complete
Acidity Meter Guide!
A Comprehensive Collection of 18 Applications
From fruits (citrus, grapes, strawberries, etc.) to alcohol (wine, sake, beer, etc.),
dairy products (milk, yogurt, etc.) and vinegar, ATAGO acid meters can measurea wide variety of samples-all 18 applications collected in one book!

The Definitive Acidity Meter Guide!
This guidebook is the bible of selecting acidity meters.
You will soon know everything you need to know about acids and acidity meters!

Contents

A2

Acidity Meter Applications

Acidity Meter Guide

18 Applications
Acidity Meter Applications

A4

Citrus

A13 Plum

A5

Grapes & Wine

A14 Nashi Pears (Asian Pear)

A6

Tomatoes

A15 Pear

A7

Strawberries

A16 Coffee Cherries

A8

Apples

A17 Vinegar

A9

BananasA18 Milk

A10 Blueberries

A19 Yogurt

A11 Kiwi

A20 Beer

A12 Pineapples

A21 Sake (traditional Japanese alcohol)

Acidity Meter Applications

A3

Citric acid is found in high quantities among
citrus fruits

Tartaric acid is a type of acid found in a numberof fruits, particularly grapes.

CitrusGrapes & Wine

For illustrative purposes, mikan (oranges) will be used toAlternatively, the fruit can be kept in storage facilities

represent citrus in general.

after harvesting, where its Brix-Acid balance is closely
monitored until it reaches an ideal level for shipping.Until

An orange's flavor is determined by the balance of sugar

recently, there was no quick and easy way of measuring

and acid. Its "sweetness ratio" (Brix-Acid ratio or sugar /acid level. Citrus growers would occasionally take their

ACID RATIO) can be calculated by dividing the sugar leveloranges to a fruit sorting facility to measure the acid level.

by the acid level.

Grapeswhich makes them immensely convenient and useful for

Before there was a quick and easy way of measuring acidfor measurements. As a result of the lingering traces of thisIn some parts of the world (such as France), the acid level ofpractice, "acid level," is sometimes referred to as "pH" value

wine is expressed using a sulfuric acid conversion. In someamong grape growing regions.

cases, acid level may also refer to "pH" or to "the volume ofalkaline solution in acid-base titration."

The acid in grapes is comprised of tartaric and malic acid.

sugar level / acid level = sweetness ratio (Brix-Acid ratio)

The PAL-Easy ACID1 or the PAL-BX|ACID1 allows for

The ratio (percentage) of these two acids varies depending on

Wine contains various types of acid, but the predominant

quick and easy acid level measurements.

the variety of grape and the cultivation process. The acid levelacids are tartaric and malic. The acid level is obtained throughis obtained through total acidity to tartaric acid conversion.

a conversion from total acidity to tartaric acid.

The acid level of grapes ranges from about 0.4 to 0.7%.

The acid level of wine ranges from about 0.4 to 1.0%.

The Brix-Acid ratio will vary depending on the type of

The acid level of oranges ranges from about 0.4 to 1.0%.

citrus, but a Brix-Acid ratio between 12 to 30 is quite

Citric acid is the main acid found in oranges. Whencommon.

preparing a sample for measurement, filtering freshly

When oranges first start to develop, they have low sugar

sugar levels increase while their acid levels decrease.

Citrus growers measure the sugar levels daily and thenWinesqueezed orange juice through a sieve or coffee filter will

The acid level of wine is adjusted (increased or decreased)yield more stable results.

through a manufacturing process called "acidification." In· Grapes (Pione)· ········································0.60%· Grapes (Delaware)· ····································0.59%

various organic acids. The acid level is decreased by adding

Acid Levels of Citrus Fruits (Rough Guide)· Grapes (Kyoho)·········································0.47%

water or fruit juice. Consequently, this means the acid level is· Grape juice································ 0.28 to 0.54%· Oranges·················································0.67%

monitored closely and measured frequently.

· Red wine··································· 0.49 to 0.65%· Grapefruit···············································1.28%

The PAL-Easy ACID2 and PAL-BX|ACID2 are easy to carry,· White wine································· 0.50 to 0.73%

harvest and ship once the fruit is ripe and ready to eat.
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Products

A4

Acid Level of Grapes & Wine (Rough Guide)

this process, the acid level of a wine is increased by adding

levels and high acid levels. As they continue to grow, theirCitrus (Brix-Acidity)

quick and easy on-site measurements.

level, it was common for grape growers to use a pH meter

Recommended
Products

PAL-BX|ACID1

PAL-Easy ACID1

Citrus (Acidity)

Multi Fruits (Brix-Acidity)

PAL-BX|ACID F5

PAL-Easy ACID F5Multi Fruits (Acidity)

Grapes & Wine (Brix-Acidity)

Grapes & Wine (Acidity)

Multi Fruits (Brix-Acidity)

PAL-BX|ACID F5

PAL-Easy ACID F5

Cat.No.7101

Cat.No.7301

Cat.No.7100

Cat.No.7300

Cat.No.7102

Cat.No.7302

Cat.No.7100

Cat.No.7300

For further product details P.B11

For further product details P.B11

For further product details P.B11

For further product details P.B11

For further product details P.B12

For further product details P.B12

For further product details P.B11

For further product details P.B11

Acidity Meter Applications

PAL-BX|ACID2

PAL-Easy ACID2

Multi Fruits (Acidity)

Acidity Meter Applications

A5

Tomatoes have a strong sour taste.
When preparing a meal, adding just a tiny bit ofsugar will diminish the acidity and balance out
the flavor!

In general, strawberries have high sugar levels
and low acid levels.

Tomatoes

Strawberries

Recently, improvements made to tomato species have

The acid in tomatoes is comprised of citric and malic acid.

Strawberries are a perennial plant belonging to the roselevel (Brix) between 8 to10% while acid levels range fromled to tomatoes with high sugar levels. At the same time,

The ratio (percentage) of these two acids varies depending(Rosaceae) family. At first glance, a strawberry certainly

0.7 to 1.0%. It is not easy to measure a strawberry's

on the type of tomato and the cultivation process.

resembles a fruit, but it isn't really a fruit at all. The partacid level with titration, however. Due to the strawberry's

that resembles a fruit is called the "torus," or "receptacle,"pigmentation, measurements with acid-base titrationand it's actually an enlarged, fleshy part of the plants

requires a skilled, experienced analyst. This method is also

stalk. In fact, the very small, hard seeds on the outside ofrather time-consuming.

acidity is also starting to garner attention.

The acid level is obtained through conversion from total
The PAL-Easy ACID3 and PAL-BX|ACID3 can quickly

acidity to citric acid.

and easily measure acid level. The PAL-BX|ACID3 allows

the strawberry are the real fruits! During the latter half offor both acid level and sugar level measurement with a

When preparing a sample for measurement, filtering freshly

single unit, making it extraordinarily convenient and useful.

squeezed tomato juice through a sieve or coffee filter will

cultivation, sugar levels decrease, leading to an increase in

The PAL-Easy ACID4 and PAL-BX|ACID4 can quicklysourness. This results in a deterioration in flavor.

and easily measure acid level.

There are many different varieties of strawberries. Most

When buying strawberries, general consumers consider

recently, there are strawberries ranging from pure white tothese key points: freshness, flavor, color, and size.

yield more stable results.

The acid level of tomatoes ranges from about 0.3 to 0.8%.

exceedingly, deep, dark "black". Strawberries can mainly
be picked from winter through early summer. Strawberries
are rich in vitamin C so eating just 5 or 6 is enough to

Acid Level of Common Tomatoes (Rough Guide)· Tomatoes···············································0.39%· Mini tomatoes·········································0.45%· Amela tomatoes (a type of high sugar level tomato
Recently, there are many varieties of really sweet tomatoes.

developed in Shizuoka, Japan)· ·························0.80%

meet your daily requirement (100mg)! Strawberries also

Acid Level of Strawberries (Rough Guide)

contain a kind of polyphenol called anthocyanin, which· Amaou (type of strawberry developed in Fukuoka, Japan)

acts as a powerful antioxidant. Strawberries are a fantastic
fruit for maintaining health and beauty.

Tomatoes (Brix-Acidity)

A6· Tochiotome (type of strawberry developed in Tochigi,
Japan)·····················································0.71%

Sugar level and acid level are the most crucial points
when evaluating strawberries. Strawberries range in sugar

Recommended
Products·····························································0.95%· Sachinoka (type of strawberry developed in Nagasaki,
Japan)·····················································0.87%

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PAL-BX|ACID3

PAL-Easy ACID3

Tomatoes (Acidity)

Multi Fruits (Brix-Acidity)

PAL-BX|ACID F5

PAL-Easy ACID F5Multi Fruits (Acidity)

Strawberries (Brix-Acidity)

Strawberries (Acidity)

Multi Fruits (Brix-Acidity)

PAL-BX|ACID F5

PAL-Easy ACID F5

Cat.No.7103

Cat.No.7303

Cat.No.7100

Cat.No.7300

Cat.No.7104

Cat.No.7304

Cat.No.7100

Cat.No.7300

For further product details P.B12

For further product details P.B12

For further product details P.B11

For further product details P.B11

For further product details P.B13

For further product details P.B13

For further product details P.B11

For further product details P.B11

Acidity Meter Applications

PAL-BX|ACID4

PAL-Easy ACID4

Multi Fruits (Acidity)

Acidity Meter Applications

A7

An apple a day keeps the doctor away

Banana trees are not really trees at all —they are herbaceous flowering plants!
Bananas are not technically fruits, either —they are botanically classified as berries!

ApplesBananasFor most people, apples would be the first thing that

An apple's color is largely influenced by sunlight. Apples

Bananas are a tremendously important fruit in our

Bananas contain an abundance of B vitamins, whichcomes to mind when they hear the word "fruit."

are rotated to ensure they are bathed in sunshine, while

everyday diet; over 1.3 hundred million tons of bananas

promote radiant health and beauty. The long, thinleaves are pruned away.

are consumed worldwide in a single year!

strands that are found under the peel (and which many

There are approximately 15,000 varieties of apples in the

The apples that finally reach consumers are the very

world-Japan alone has 2,000 varieties. The prime season

highest quality as they have been hand selected after

Bananas are largely divided into two categories: soft,polyphenols. Bananas are surprisingly low in calories

for apples is from autumn to winter.

passing the stringent and rigorous harvesting process.

sweet bananas (dessert bananas) that are eaten as is, andand are also a plentiful source of potassium, which helps

firmer, starchier bananas (plantains) that are primarily used

alleviate swelling.

"Pruning" and "thinning" are indispensable practices forApples contain many substances such as malic andfor cooking. There are over 300 varieties of bananas in the

Additionally, bananas can be readily eaten by hand,producing large, good quality apples. Apple blossoms

citric acid, potassium, pectin (a kind of dietary fiber),world.

making them a great choice for breakfast.

grow and bloom closely together in clusters. The largest,and polyphenols, which are well-known as a potent

central blossom is left intact, while the smaller surrounding

antioxidants. The apple is truly a remarkable fruit that we

Bananas are native to tropical and sub-tropical regions.

Bananas have the highest sugar levels among all the fruits;

blossoms are pruned away from the branch. As the apple

can count on to help promote our health and beauty.

The region that lies 30° North and 30° South of themainly around 19% to 25% . They have significantly low

equator, where bananas are cultivated, is known as theacid levels at about 0.1 to 0.3% .

tree continues to grow, the pruned branch may produce
several young apples. Only the most well-shaped and

The majority of apples have a wide sugar level, ranging

hardest young apples with the thickest stems are left on

from about 12% to 17%. Their acid level is about 0.2 tothe tree, while the rest of the young apples are removed.

0.3%, which is quite low among fruits.

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Apples (Brix-Acidity)

A8

people toss aside) are called "phloem" and are rich inApples (Acidity)

PAL-BX|ACID5

PAL-Easy ACID5

Cat.No.7105

Cat.No.7305

For further product details P.B13

For further product details P.B13

Acidity Meter Applications

Acid Level of Apples (Rough Guide)· Wase Fuji (type of apple developed in Aomori, Japan)···0.27%· Senshuu (type of apple developed in Aomori, Japan)····0.32%"banana belt."

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PAL-BX|ACID6

PAL-Easy ACID6

Cat.No.7106

Cat.No.7306

For further product details P.B14

For further product details P.B14

Acid Level of Bananas (Rough Guide)· Bananas···································· 0.18 to 0.26%

Acidity Meter Applications

A9

Even if they grow in the same clusters,
each blueberry blossom will bloom,change color, and ripen at different rates.
Each blueberry is harvested separately once it
has ripened.

Kiwi is the symbol of New Zealand.
The fruit was named after the Kiwi (flightlessbirds native to New Zealand).

Blueberries

Kiwi

Blueberries are comparatively low shrubs, with heights

Aside from being sold as-is and ready to eat, there are

Kiwi cultivation is comparatively easy. It is a climbing vine,

Kiwi contains a high amount of vitamin C. This amountranging from 1.5m to 3m. After their small, white, bell-also a number of manufactured products made fromso if the vines are properly trailed across a supportingis nearly equivalent to the amount of vitamin C foundshaped flowers bloom, they produce indigo colored

blueberries such as jams, purees, and juices.

structure, such as a trellis, and both male and femalein persimmons, which ranks 4th, preceded by acerola,plants are cultivated, fruit can be harvested from Octoberguava, and lemon. Kiwi is peculiar among fruits in that itBlueberries are known for their numerous health benefits,

to November. Although it's possible for 1 kiwi vine tocontains chlorophyll.

Blueberries are categorized into 6 types, but the 3 mostparticularly for improving vision and overall health andproduce about 1000 pieces of fruit, it is far more effective

Chlorophyll has several beneficial effects: it has acommonly eaten types are: high-bush blueberries,

beauty. This is because blueberries contain an abundanceand beneficial to utilize artificial pollination and thinning

detoxifying effect and promotes gastro-intestinal health,rabbiteye blueberries, and low-bush blueberries.

of anthocyanins, which are powerful antioxidants.

methods.

prevents cancer and anemia, and is also thought to lower

These practices prevent sugar levels from decreasing andcholesterol.

berries starting in spring and continuing through summer.

When cultivating blueberries, it is much more beneficial

The sugar levels of blueberries ranges from about 9%

acid levels from increasing, which results in an improved

to cross-pollinate one type of blueberry with a different

to 13% , and their acid levels tend to range widely fromflavor overall.

type. Cross-pollination results in an increased fruition rate,

about 0.4% to 1.2% .

The sugar level (Brix) of kiwi is roughly 10 to 16% , while
kiwi with acid levels of 1.1 to 1.6% are cropping up.

higher yields, and larger berries. It is common to cultivate

Kiwi will not ripen while on the vine. Freshly harvested kiwi

different types of blueberries together, collectively harvest

are hard, sour, and not very tasty.

them, pack them together (unsorted), and ship them out.

Once it is harvested, placing kiwi with other fruits that emit
ethylene gas, such as apples, allows the kiwi to fully ripen

Blueberries tend to thrive best in well-drained, acidic soil.

Acid Levels of Blueberries (Rough Guide)and become delightfully flavorful.

· Chilean blueberries····················· 0.47 to 0.63%· Mexican blueberries································1.14%

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A10

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PAL-BX|ACID F5

PAL-Easy ACID F5

PAL-BX|ACID8

PAL-Easy ACID8

Cat.No.7107

Cat.No.7307

Cat.No.7100

Cat.No.7300

Cat.No.7108

Cat.No.7308

For further product details P.B14

For further product details P.B14

For further product details P.B11

For further product details P.B11

For further product details P.B15

For further product details P.B15

Acidity Meter Applications

Multi Fruits (Acidity)

Kiwi (Brix-Acidity)

Kiwi (Acidity)

Acid Levels of Kiwi (Rough Guide)· New Zealand green kiwi··························1.55%· American gold kiwi··································1.17%

Acidity Meter Applications

A11

Pineapples do not ripen any further once
harvested.
Pineapples are harvested after they're fully
ripened. This means fresh-picked pineapples are
the best tasting!

Plums are known in Japan as'Sumomo' or 'Sour Peaches'.

Pineapples

Plum

Once a seed is planted, a pineapple requires a long

However, the protein dissolving properties of bromelain

The Japanese Plum has a long history; said to have

The small and unassuming plum contains malic acidcultivation period (4 to 5 years) until it is mature enough tomeans that fresh pineapples can't be used to make gelatin

originated in China and come to Japan in the Yayoi Period

for combating fatigue, folic acid and other vitamins vital

produce fruit. Since pineapples are perennials (a plant that

desserts. The gelatin (which contains protein) will never set!

(300BCE - 250CE). While large-scale farming is began

for blood cell creation and fetal development, vitamin E

during the Taisho Period (1912 - 1926), the fruit crossed

which protects the body against active oxygen, potassium

the Pacific Ocean in the 19th Century to California.

which helps combat nutrient deficiencies - they are simply

Meanwhile, the so called Western Plum originated in the

bursting with vitamins and minerals. Through the plums

Caucasus Region, on the Caspian Sea, and has beenlong history it has developed a well-deserved reputationand tongue. A fully ripened pineapple contains much lessfarmed in Europe since ancient times . The plum crossed

as a nutritious food all over the world.

How do pineapples develop? If you have never seen abromelain, though if you eat a lot of pineapple at once, thethe Atlantic Ocean on the Great Voyage and was being

pineapple growing in person, you may think that pineapples

inside of your mouth will begin to hurt a bit-undoubtedly

mass-produced in California by the 19th Century.

grow and hang from trees. But this isn't the case at all.

something that many of us have experienced before. The

Pineapples grow out of the ground! A stem and longamount of bromelain in a pineapple can be reduced byleaves emerge from the soil. Several leaves grow upward

keeping it stored for a while or leaving it out for a bit after

from the center and the fruit grows out of the central stem.

cutting and slicing it. This will decrease the amount of

lives for more than two years), the plant will continue to
produce fruit even after it is first harvested. After the initial

Pineapples that aren't fully ripe contain a particularly

harvest, however, the fruits become smaller. Thus, it islarge amount of acids and bromelain. Due to theirquite rare for a pineapple plant to produce enough fruit for

aforementioned effects on proteins, if you took a bite ofmore than 3 harvests.

unripe pineapple, it may cause damage to your mouthbromelain, but may also affect the freshness.

Plums typically have a Brix value of 14 to 17% and a
relatively high acid value of 0.4 to 1.5%.

It was in California that the Japanese and Western Plum
were cross-bred and the results spread throughout theworld. New varieties came back to Japan including the
Soldum, Santa Rosa, and Beauty. In modern times,

Aside from sugar, pineapples contain many othersubstances such as citric and malic acid, calcium,

The sugar level (Brix) of pineapples is about 13 to 15% .

alterations to the acidity and size are creating many new

potassium, vitamin C, vitamin B, and enzymes. The

The acid level is about 0.6 to 0.7% .

varieties.

enzyme found in pineapple juice is called "bromelain."Bromelain plays an important role in breaking down
proteins and aiding digestion.
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Pineapples (Brix-Acidity)

A12

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PAL-BX|ACID9

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For further product details P.B15

Acidity Meter Applications

Acid Level of Pineapples (Rough Guide)· Pineapples································· 0.62 to 0.66%

PAL-BX|ACID11

PAL-Easy ACID11

Plum (Acidity)

Acid Levels of Plum (Rough Guide)

Cat.No.7111

Cat.No.7311· Plum············································ 0.4 to 1.55%

For further product details P.B16

For further product details P.B16

Plum (Brix-Acidity)

Acidity Meter Applications

A13

Acidity becomes stronger toward the center.

Pears require ripening

Turning over the Kanji (Chinese characters) for'Middle acid' gives us the origin for the 'Nashi'.

If a pear is soft when gently pressed around its
circumference, it is ready to eat.

Nashi Pears (Asian Pear)

Pear

Nashi are divided into 'akanashi' (Russet pears) andPears are said to have anti-inflammatory effects in Chinese

The pear is known as 'The most beautiful fruit in the world'

Pears are ideal for breakfast because they contain vitamins

medicine.

in Europe, with its shape said to resemble 'the breasts of aA, B, C, E, folic acid, dietary fiber, potassium, salt, sugar,

goddess' and its aromatic juice called 'the tears of Venus'.

iodine, iron, calcium - they are packed with nutrients

In comparison to nashi pears, with their crisp, sharp

suitable for starting the day. Additionally, the tannins and'aonashi' (Green pears).
The akanashi, including types like 'Hosui' and 'Kosui',have a brown skin, while the aonashi, which includes the

Aspartic acid, an amino acid found in nashi pears, is an'Nijisseiki' type, have green skin.

effective diuretic.

texture, western pears are sweet and fragrant and have acaffeic acid contained in pears give an antibacterial benefit,

Both exhibit the same distinct crisp texture that is found

They also contain sorbitol, a sugar alcohol, is said to stopsmooth texture.

helping to protect you from diseases and infections.

in nashi pears. This comes down to what is known as'stone cells', where pentosan and lignin has built up in theflesh of the fruit, making the cell walls thick and hard like

Pears also contain polyphenols such as banol andcoughs and reduce fever.
Tannin, a type of polyphenols, has the effect ofAt the time of harvest, pears are starchy, not sweet andanthocyanin, which are though to possibly aid in preventing

hard to the touch. Before pears are edible, they must be

cancer and they have an abundance of vitamin C.

stone. These substances aren't digested and have an

encouraging alcohol discharge from the body, so

ripened through storage at a constant temperature.

effect similar to dietary fiber in that they aid bowel activity

combined with the high water content and potassium

Through the ripening process, the starch becomes

Pears typically have a Brix value of 13 to 14.5% and an

fructose, sucrose, and glucose, the levels of vitamin B andacid value of 0.3 to 0.4%.

by stimulating the intestines. This is also found in western
pears, though to a much lesser extent, and thus texture is
the main difference between the two.

levels, it is thought that nashi are effective at reducing theeffects of hangovers.

C increase and the pear because a sweet and juicy treat.
The season for pears is from Fall to Winter. Popular types ofpear found in stores include the Claude Blanchet, Le Conte,

Another difference between nashi and pears is that nashi

Asian pears typically have a Brix value of 12 to 14% andare do not require ripening so once mature enough thean acid value of 0.06 to 0.4%.

the Bartlett, and the Aurora.

nashi are harvest and immediately shipped.

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A14

Nashi Pears (Acidity)

PAL-BX|ACID12

PAL-Easy ACID12

Cat.No.7112

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For further product details P.B16

For further product details P.B16

Acidity Meter Applications

Acid Level of Nashi Pears (Rough Guide)· Kosui ········································ 0.06 to 0.10%· All other varieties ······················· 0.10 to 0.40%

Acid Level of Pear (Rough Guide)

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Pear (Brix-Acidity)· Bartlett······································· 0.35 to 0.50%
Pear (Acidity)

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PAL-Easy ACID14

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For further product details P.B17

For further product details P.B17· General Leclerc·························· 0.35 to 0.45%· La France · ································ 0.20 to 0.30%· Aurora · ····································· 0.10 to 0.20%

Acidity Meter Applications

A15

Coffee trees only grow below the Equator in
the area surrounding the Tropic of Capricorn(25° North and South latitude).

In Japan, the acid level of vinegar is determinedby the Japanese Agricultural Standards (JAS).

Coffee Cherries

Vinegar

Small, white flowers bloom on coffee trees. These charming

For these reasons, coffee cherries have not really appeared in

Vinegar is a sour substance produced by the fermentation

Along with salt and spices, vinegar is used as a seasoning

little white flowers have a fragrance reminiscent of Jasmine. It isretail markets. However, in recent years it has finally becomeof alcohol.

in various fish and meat dishes, as well as a preservative

said that it is difficult to catch a glimpse of these tiny blossoms

easier to obtain processed coffee cherry products such as driedbecause they fall from the trees after a mere 2 days. After theor powdered coffee cherries.

blossoms drop, green fruits emerge. As the fruits grow, theyfor foods such as pickles. Vinegar isn't the only thing used
Just as there are many varieties of alcohol in the world,

for its acidity in cuisine; fruit juices with a sharp, sour flavor

there are all kinds of vinegars produced by fermenting

such as lemons, sudachi (a small, round, green, Japanesethe different varieties of these alcohols. For example,

citrus fruit), and kabosu (another type of Japanese citrus
fruit) are also used for culinary purposes.

become red.

Coffee cherries contain only a slight amount of caffeine.

These fruits are called "coffee cherries,"because of their similar

The caffeic acid within coffee cherries prevents cancer andappearance to cherries. Coffee cherries normally contain 2

atherosclerosis (hardening of the arteries). The chlorogenic acidin Japan, rice vinegar is made from sake which is acoffee beans (with the smooth, flat sides of the beans resting

guards against diseases such as diabetes or fatty liver.

traditional Japanese alcohol made from rice; in Englandagainst each other). Occasionally, a coffee cherry will contain
only 1 coffee bean, or sometimes even 3 coffee beans. When

The flavor and fragrance of coffee cherries is utterly different

a coffee cherry only contains a single coffee bean, the coffee

from coffee. Coffee cherries are used to make jam, due to theirbean is called a "peaberry." Green coffee beans that haveintense sweetness.

and Germany, malt vinegar is made from beer; in America,

Vinegar contains various kinds of acids, but theapple cider vinegar is made from apple cider.

predominant acid is acetic acid. The acid level isdetermined by total acidity to acetic acid conversion.

The Important Culinary Role of Vinegar

been removed from the coffee cherry undergo a process that

· Imparts acidity and increases savory qualities

The acid level is most often measured using an acid-basetransforms their physical and chemical properties to produce the

The Brix and acid level of coffee cherries ranges widely between· Adds fragrance

characteristic flavor of coffee.

6.5% to 29% and 0.3 to 0.9% respectively.

· Improves shelf-life

titration system, as written in the regulations stipulated by· Coagulates proteinsJAS. Although the general measurement principles differ

This process is called "roasting." It is at this stage that the coffee
beans finally acquire their characteristic roasted, brown color.
Most everyone is familiar with coffee in this form, but rarely have

· Balances out the degree of acidity
Jamaica

The Coffee Belt

HondurasIndia

they seen green coffee or coffee cherries.

HawaiiVietnamMexicoEthiopia
Kenya

The flesh (pulp) of the coffee cherry is exceedingly sweet andTanzania

SumatraJava

Equator
Papua New Guinea

GuatemalaCosta Ricafrom titration, the acid level of vinegar can be measured· Mellows salty flavors· Brings out and brightens the color of foods

with the PAL-Easy ACID181 or PAL-BX|ACID181.

· Preserves the color of foods

These units are easy to carry, allowing for convenient on-· Promotes gelling

Columbia
Peru
Brazil(Excerpt from Nippon Suisan Kaisha's [a Japanese marine
products company] A Scientific Study of Tastiness)site measurements.

edible, but the small amount of flesh produced will spoil quickly.

Recommended
Products
Coffee Cherries (Brix-Acidity)

PAL-BX|ACID40

A16

Coffee Cherries (Acidity)

PAL-Easy ACID40

Cat.No.7140

Cat.No.7340

For further product details P.B17

For further product details P.B17

Acidity Meter Applications

Acid Levels of Coffee Cherries (Rough Guide)· Okinawan coffee cherries························0.67%· Indonesian coffee cherries······················0.57%

Acid Levels of Vinegar (Rough Guide)

Recommended
Products
Vinegar (Brix-Acidity)· Grain vinegar··········································1.98%
Vinegar (Acidity)

PAL-BX|ACID181

PAL-Easy ACID181

Cat.No.7581

Cat.No.7781

For further product details P.B20

For further product details P.B20· Apple cider vinegar·································1.26%· Rice vinegar···········································1.15%· Wine vinegar··········································1.21%

Acidity Meter Applications

A17

Cows are marked by a distinctive symbol burned into the animal's skin witha hot branding iron. This is done to indicate ownership and differentiate
one person's cow from another's. This practice, known as branding, is theorigin for the term "brand," meaning any symbol, name, or other feature

One important role of acid is its coagulative
effect on proteins.
This is how yogurt is made!

that distinguishes one product from another.

Milk

YogurtRaw milk comes from cows.

Milk contains an ideal balance of protein and calcium.

Fresh milk is an essential ingredient for various types

Milk can be consumed as-is, but it is often added toof processed products and foods. Dairy products thatcoffee or tea. Milk is also used in many types of cuisine

are ordinarily eaten on a daily basis include milk, yogurt,

and alcoholic beverages. Milk is truly an integral part ofcheese, butter, fresh cream, and ice cream. Additionally,

our diet.

milk is also the primary ingredient in whey protein,

Typical foods that contain lactobacillus are yogurt, yogurt-based drinks,

thoroughly stirred. The yogurt is then stored in a temperature controlled

and probiotic beverages (probiotic dairy products made by fermenting aroom called a "fermentation chamber." This facilitates fermentation

mixture of milk with lactobacillus).

of the yogurt. The most suitable temperature to promote fermentationdiffers depending on the kind of lactobacillus, but in general, the yogurt

The manufacturing process varies depending on the kind of yogurt.

is stored at approx. 40°C for 4 to 6 hours. This allows the yogurt toBelow is an example of the manufacturing process for plain yogurt.

ferment, which causes an increase in lactobacillus and acid level.
Monitoring the acid level is extremely critical at this stage. In general,

Yogurt is made from milk and a strain of lactobacillus bacteria referred

the acid level is set around 0.7 to 0.8%. Once the increase in acid level

which is indispensable to body-builders and athletes for

The Brix level of milk is roughly around 11 to 14% . The

to as a "starter" (yogurt culture). Some strains of lactobacillus used areis confirmed, the yogurt is refrigerated. During refrigeration, the acidstrengthening their muscles and general physique.

acid level is about 0.1% .

Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus

level increases slightly. This manufacturing process ensures that the

acidophilus.

yogurt's final acid level is about 0.9 to 1.0%; just right and ready to eat!

First, raw milk is pasteurized (heat-sterilized) and refrigerated. Once the

The Brix level of yogurt will vary depending on the yogurt, but it's

milk is cooled, lactobacillus are added to the milk, and the mixture is

generally from 7.5 to 16%. The acid level is approx. 0.6 to 1.0%.

The organic acid primarily found in milk is lactic acid. Bymeasuring the milk's acid level, its degree of freshness
can be determined. Milk degrades rapidly and is sensitive
to heat, which means acid level measurements are an

Raw milk

absolute necessity. As the degree of freshness decreases,

Homogenization
and Pasteurization

Refrigeration

MixingFermentation

The milk is cooled toapprox. 30 to 40ºC.

A starter (lactobacillus)
is added and the
mixture is thoroughly
stirred.

Refrigeration

Yogurtthe lactic acid increases.
Pressure is applied to the milkin order to break up the fat
globules into fine particles foreven distribution. Then, themilk is pasteurized.

Recommended
Products

PAL-Easy ACID91

Milk (Acidity)

Acid Level of Milk (Rough Guide)

Cat.No.7191

Cat.No.7391· Milk··························································0.1%

For further product details P.B18

For further product details P.B18

Milk (Brix-Acidity)

A18

Acid Levels of Yogurt (Rough Guide)

Recommended
Products

PAL-BX|ACID91

Acidity Meter Applications

Yogurt (Brix-Acidity)

The mixture is kept at Once it reaches a proper
40 to 45ºC to promote degree of fermentation, thefermentation.
mixture is refrigerated toprevent further fermentation.

· Yogurt············································ 0.9 to 1.0%
Yogurt (Acidity)

PAL-BX|ACID96

PAL-Easy ACID96

Cat.No.7196

Cat.No.7396

For further product details P.B18

For further product details P.B18· Yogurt drink············································0.52%· Probiotic beverage A······························0.55%· Probiotic beverage B······························0.41%

Acidity Meter Applications

A19

The Japanese kanji (characters) for" beer " is " 麦酒 (bakushu)."

The acid level of sake from lowest to highest:
tanrei amakuchi (light and mellow sake)  tanrei
karakuchi (crisp and dry sake with moderate sourness andsweetness)  noujun amakuchi (full-bodied and mellow sakewith strong sourness and sweetness)  noujun karakuchi(full-bodied and sharp sake with very strong sourness and sweetness)

Beer

Sake (traditional Japanese alcohol)

It is said that the origin of beer dates back to over 4000 BC.

The main component of beer is water. Water quality

The acid found in sake is made up of lactic, succinic,

There is a method for measuring the acid level of sake as

and mineral content varies by region, so the uniquecitric, and malic acid. The acid level is determined by

written and prescribed by the National Tax Administration's

There are many kinds of beer, such as ale, which has been

distinctiveness of a region shines through in its beer. For

adding up all of these acids.

Designated Analysis Law of Japan.

consumed since ancient times, and lager, which has aexample, Ireland's high-mineral content (hard) water imparts

characteristically bitter hop flavor and strong effervescence.

flavor to Guinness (an Irish dry stout that originated in

Kuramoto (sake producers) in Japan strive toward further

measure and display the same acid level values, though

Lager is the most mainstream style of beer in Japan.

Dublin) and other stout beers, and the water from Bourton

improving the quality of sake through research. In addition

their general measurement principles differ from thein England is ideal for making pale ales.

to flavor, "umami" (savoriness), sweetness, and dryness,method described in the Designated Analysis Law.

acid level is also a critical factor of nihonshu-do (sakeThese units are easy to transport and carry, allowing forconvenient on-site measurements.

Beer is a type of alcoholic beverage made from malted

The PAL-Easy ACID121 and PAL-BX|ACID121 canbarley. Other ingredients include water, starch derived

The acid level of dark beers, such as stouts, is difficult tometer value [SMV]). SMV is calculated from the specificfrom malted barley, yeast, and flavorings. Hops, corn, rice,measure with acid-base titration. The dark, deep color

gravity of the sake and indicates the sugar and alcohol

various sugars, and potatoes are also used in place ofof the beer interferes with the indicator (reagent), so thecontent of the sake on an arbitrary scale.

malted barley. In Japan, beer has a set definition and any

neutralization point is obscured and unclear. The PAL-Easy

beverage with ingredients, like corn or rice, that make up

ACID101 and PAL-BX|ACID101 features a completely

more than half of the components (not including malted

digital display, so the total acidity can be read easily andbarley) is not considered beer.

clearly by anyone.

These types of beverages are called, Happoshu (a category

The Brix of beer ranges from 4.5% to 14.5% and the acidof Japanese liquor that is a beer-like beverage with lesslevel ranges from 1.3 to 2.2% .

Acid Levels of Sake (Rough Guide)· Sake A (Niigata, Japan)································1.36%· Sake B-regular sake (Akita, Japan)···············1.07%

than 67% malt content).

· Sake C-junmai sake (sake made without added alcohol
Well-chilled sake on a hot summer day.

Recommended
Products

A20· Sake D (Toyama, Japan)·······························1.04%

Recommended
Products

PAL-BX|ACID101

PAL-Easy ACID101

Beer (Acidity)

Acid Level of Beer (Rough Guide)

Cat.No.7501

Cat.No.7701· Beer ········································· 1.47 to 3.65%

For further product details P.B19

For further product details P.B19

Beer (Brix-Acidity)or sugar) (Akita, Japan) ··································1.51%

Acidity Meter Applications· Sake E (Hyogo, Japan)· ·······························1.10%

Sake (Brix-Acidity)

Sake (Acidity)

PAL-BX|ACID121

PAL-Easy ACID121

Cat.No.7521

Cat.No.7721

For further product details P.B19

For further product details P.B19· Sake F (Hokkaido, Japan)· ····························1.20%· Sake G (Niigata, Japan)································1.20%· Sake H (Niigata, Japan)································1.14%

Please turn over and flip upside down from the next page.

Acidity Meter Applications

A21

What is “Acid Level?”

Acid Level and Flavor

Imagine drinking some lemon juice or vinegar, or eating "Umeboshi (Japanese pickled plum)."
What flavor comes to mind?

All these foods share a common trait: "sour!" This is because they contain acid.

Sugar Level & Acid Level of Fruit
Phrases often used to promote the sale of fruit include "sweet" or "high nutrient content (sugar level)". It is doubtfulthat "sour" or "high acid levels" would be an effective sales pitch for fruits. Nevertheless, acid, in addition to sugar, isa crucial element in producing the marked increase in flavor you detect when biting into a high quality piece of fruit.

Generally when we eat, not much thought is given to acidity.
However, acidity plays a major role among the five senses.

Naturally, no one likes fruit that is too sour or that has a high acid ratio. A truly delectable fruit is one which contains
the proper balance between sweet and sour (rather than a fruit that is simply just sweet). In other words, the fruit
contains the proper sugar acid ratio (Brix-Acid ratio).

In Japanese there is a saying "ii anbai" which means "well-seasoned."
This phrase originates from the predominant flavors in umeboshi; salty and sour.

Lemons and strawberries have a very similar sugar level (Brix). Even though they share a similar Brix, the acid levelof lemons is incredibly high. The high level of acid prevents us from detecting the sweetness.

This gives us a clear glimpse into the past and illustrates the importance ofHigh acid levels lead to difficulties in detecting sweetness. Acid levels that are too low result in bland, weak flavors.

the balance between salty and sour in determining flavor.
being harvested to determine the perfect time to ship themFinding the proper balance between acidity and other flavors (sweet, salty, bitter, "umami" [savory])is the key to bringing out "deliciousness."

16.0
15.0

out. Once harvested, oranges are kept in a storage facility.

14.0This promotes an increase in the sugar levels and a decrease

13.0

in the acid levels. Oranges are held in storage until they reach

12.0
11.0

the proper sugar and acid balance. A tasty orange will have a

10.0

sugar level between 11.0 to 14.0% and an acid level between

9.0

0.5 to 1.0% .

Sugar level (Brix%)

Citrus fruits, like "mikan (oranges)" are closely monitored after

8.0

Ideal Range-properbalance between sugar
level and acid level
Acid level (%)
0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

Contents
What is "Acid Level?" ································································································································ B2
Acid Level and Flavor · ······························································································································ B3
What Are the Differences Between Acid Level and pH? · ············································································ B4
Organic and Inorganic Acids ····················································································································· B6
Acid Level Measurement Methods: A Complete Comparison Acid-Base Titration Method (neutralization) vs
All ATAGO products are designed and manufactured in Japan.

Correlation Between Acid-Base Titration and Electrical Conductivity ···························································· B9Headquarters: The Front Tower Shiba Koen, 23rd Floor
2-6-3 Shiba-koen, Minato-ku, Tokyo 105-0011, Japan

http://www.atago.net/ overseas@atago.net

TEL : 81-3-3431-1943 FAX : 81-3-3431-1945

TEL : 1-425-637-2107

ATAGO products comply with HACCP,GMP,
and GLP system standards.

TEL : 91-22-28544915, 40713232 customerservice@atago-india.com
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atagonigeria@atago.net

TEL : 7-727-257-08-95

info@atago-kazakhstan.com* Specifications and appearance are subject to change without notice.

B2

Acidity Meter Guide

Copyright © 2018 ATAGO CO., LTD. All rights reserved.

Convenient Offset Feature ······················································································································ B10
Acidity Meter & Brix-Acidity Meter Lineup ································································································· B11

customerservice@atago-usa.com

TEL : 66-21948727-9

Electrical Conductivity Method (Acidity Meters & Brix-Acidity Meters) · ························································· B8Free Demo Unit Available ························································································································ B20
Included Accessories & Kits ···················································································································· B21
Measurement Method (PAL-BX|ACID) · ···································································································· B21
ENV.04 18071000GR Printed in Japan

Acidity Meter & Brix-Acidity Meter FAQ ···································································································· B22
Acidity Meter Guide

B3

What Are the Differences Between

Acid Leveland pH?

"Acid level" illustrates the percentage of acidlitmus paper in school to measure pH in various

For example, Orange A andcontained within a solution and is an indicator ofexperiments. pH can tell us the degree of acidity

Orange B have the same sugar

sourness (acidity). For more details on acid levelin a solution and thereby determine whether thatlevels (Brix), but different acidmeasurement methods, refer to pg. B21.

solution is acidic, alkaline (basic), or neutral.

levels. This results in Orange B

In Japan, acid levels are generally expressed in

There is a relationship between pH and acidterms of how many grams of acid are containedlevel, but their basic principles are different.

in 100mL of a solution (%). In other countries,

pH is an expression of the hydrogen ions (H+)

acid levels are expressed in a variety of ways,

concentration within a solution.

Orange A

Orange B

Acid Components

being very sour. However, eventhough the acid levels and flavor
between Orange A and Orange

pH 3.3much difference between theirsuch as how many grams of acid are contained

pH values.

pH can provide a rough estimate of the acidwithin 1000mL (1L) of a solution.

pH 3.5

B are quite different, there is not

0

3.5

7

14

0

pH Scalevalue of strong acids, such as hydrochloric acid,

AcidicAside from acid level, pH is also used to express

but it is difficult to estimate the acid value of weakthe degree of acidity. Many of us will recall using

acids, such as organic acids, using pH.

Neutral

3.3

7

14

pH Scale
Alkaline (Basic)

AcidicNot Very Sour

NeutralAlkaline (Basic)

Very Sour

pH Scale
The pH scale is as follows: acidic: 0, neutral: 7, and alkaline (basic): 14. pH values for some common foods andeveryday items are illustrated below.

CementWine
Hydrochloric
acid

Beer

BananaApple

Kimchi

Yogurt0 1 2
AcidicB4

Acidity Meter Guide

Egg
Sodiumhydroxide

Fresh
water

0

Lemon

Ammonia

Bread

Grapes3(a traditional
fermented
Korean side dishmade ofvegetables)

4 5
Tomato6

Milk

Konnyaku

Bleach

14.0

7.0

Sea
water

7

8 9 10 11 12 13 14

Neutral

Soapy
water

(konjac; atraditional
Japanese foodmade from thestarch of the
konjac root)

Alkaline (Basic)
Acidity Meter Guide

B5

Citric acidAcetic acid

Organic Acids
andInorganic Acids

Succinic acidAn organic acid that occurs in fruit, but

Colorless and transparent, witha distinctive pungent, sharp
smell and sour taste. It is aprinciple component of vinegar.

is particular abundant in citrus fruits. It

An organic acid which is largely

is also used as an acidulant. Citric acidfound in sake (alongside lactic

is the major component leading to theacid). It has a uniquely distinctive

sour flavor of lemons and umeboshi. It

umami (savory), yet sour, taste. It

has a somewhat astringent taste.

is an essential component in theflavoring of sake.

It is derived from the oxidation of
alcohol by acetic acid bacteria.

Organic Acids

Organic
acid

Oxalic acidAn organic acid is an organic compound with

The simplest dicarboxylic acid,

acidic properties. They are acidic substances

Ascorbic acid
An optically active compound.
The L-enantiomer of ascorbic

It is often used in titration, as itthat naturally occur in foods include citricpossesses reductive properties.

acid, malic acid, tartaric acid, succinic

It is also used as a raw material

acid, ascorbic acid, lactic acid, acetic acid,for dyes or for bleaching agent.

and oxalic acid. Organic acids are also acomponent of fragrances so fruits with highacid levels are generally more fragrant.

acid ( L-ascorbic acid) is
generally known as "vitamin C."

Inorganic
Acids

Lactic acid

Inorganicacid

Tartaric Acid

An organic acid which causes

Inorganic acid is a general term forfermentation of lactose in milk whenacids which contain nonmetallic

it is left unrefrigerated. It is a sour,

components such as chlorine, sulfur,

colorless, and viscous liquid. It isnitrogen, and phosphorous. As withused in the dye and pigment industry

organic acids, inorganic acids can also

as a reducing agent, and in the foodindustry as an acidulant. A build-up of

be found naturally in many foods.

it is abundantly found in plants.

found in most foods. Some organic acids

lactic acid in muscles causes fatigue.

Malic acidAn organic acid, found predominately

An organic acid found in fruit. It iswater and alcohol. It is commonlylargely found in apples and plums

combined with other organic acids

and is used as an acidulant. It has aand used as an acidulant (it is notcharacteristically light and refreshingused on its own for this). It has ansour taste.

intense sour taste.

in grapes. It dissolves easily in

What is "Total Acidity Conversion?"

B6

Many substances, including fruit, contain a mix ofdeviations when measuring. Rather than measuring eachvarious organic acids. For example, it is said that vinegar

organic acid separately, organic acid is measured using

contains an abundance of acetic acid, but in fact, therea "total acidity conversion". For example, grapes containare other types of organic acids found in vinegar.

a mix of tartaric and malic acid. By measuring the total

The ratio of organic acids vary among different fruits.

acidity and converting to tartaric acid, the combination of

For example, oranges contain a large amount of citric

the acids can be measured. Similarly, tomatoes containacid, grapes containing tartaric and malic acid, andan abundance of citric and malic acids, measuring thetomatoes contain citric and malic acid.

total acidity and converting to citric acid allows us to

Depending on the acid ratio, there may be slightobtain the acid value.

Acidity Meter Guide

Total Acidity to Citric Acid Conversion (Oranges)

Total Acidity to Tartaric Acid Conversion (Grapes)

Total Acidity to Citric Acid Conversion (Tomatoes)

Tartaric acid

Citric acid

Citric acid

Water

Oranges

Water
Sugar

All organic acids in the orange are converted
to citric acid.

Malic acid

Malic acid

GrapesSugar

The mixture of all organic acids in grapes
are converted to tartaric acid concentration.

Water

TomatoesSugar

The mixture of all organic acids in tomatoes areconverted to citric acid concentration.

Acidity Meter Guide

B7

VS

Acid Level Measurement
Methods

A Complete Comparison

Acid-Base Titration
Method (neutralization)

Electrical Conductivity Method(Acidity Meters & Brix-Acidity Meters)

Conventional Measurement Methods

Acidity Meters & Brix-Acidity Meters: Quickly and Easily Used by Anyone

Simple measurement procedures

No operational expenses

Simple measurement procedures

No operational expenses

No set-up required

Transportable and easy to carry

No set-up required

Transportable and easy to carry

No reagent required

Easy to read measurement values

No reagent required

Easy to read measurement values

Acid-Base Titration Method(Neutralization)

In order to determine the neutralization point, 1 to 2 drops

Electrical Conductivity Method

Sugar Level (Brix)of a reagent (phenolphthalein), is added to the original

The refractive index (nD) will vary depending on thesolution. When the sample solution becomes alkaline, it

ATAGO Acidity Meters measure the acid level in a sample

concentration of a solution. Based on this general principle,

Titration is the most orthodox method of measuring acidtriggers a reaction in the phenolphthalein, causing it tothrough electrical conductivity. Our "hybrid" instruments,

ATAGO PAL-BX|ACID meters can display the Brix value.

level. It involves the use of various equipment, such aschange color. It is possible to determine how much acid is

the Brix-Acidity Meters, measure both acid level andburettes. Manual titration is done by hand, but automatic

contained in the original solution by observing the amountsugar level (Brix). The PAL-BX|ACID meters utilize twotitrators are also available.

of alkaline solution that was added until the sample solution

measurement principles: refractive index (nD) and electrical

Our Brix-Acidity Meters utilize the relationship betweenchanged color (reached neutralization point).

conductivity. The refractive method is used to measure thethe concentration of acid vs. the flow of electrical current

concentration (Brix) of a sample by observing how muchto measure acid level. The acids found in fruit juices andlight is reflected. The electrical conductivity method is usedwines are typically organic acids, which have the weakest

to measure the acid level of a sample by observing the flow

electrolytes among the acids. As such, dilution (withof electrical current.

distilled water) is required for measurement. Each unit is

An alkaline (basic) solution is added to an acidic solution
until the acidic solution gradually draws closer to aneutralization point. More alkaline solution is added,
resulting in the formerly acidic solution surpassing theneutralization point and becoming completely alkaline.

Acid level × Amount of acidic solution ×
co-efficient = Concentration of alkaline
solution × Amount of added alkaline solution* The amount of acidic solution, the concentration of alkaline solution,and the co-efficient have been determined beforehand, so it ispossible to determine the acid level from the amount of added alkaline
solution. The co-efficient will vary depending on the type of acid.

Acid Levelequipped with a unique measurement scale depending on
the type of sample. Please select the model best suited for

In contrast to manual titration, an automatic titrator utilizes
a pH sensor which is inserted into the solution, rather thanan indicator (phenolphthalein). As it is difficult to ascertain
the point at which a solution's pH nears the neutralization
point (7.0), it is common to add an alkaline solution until pH
points of 8.2, 8.0, 7.8, or 7.2 are reached (according to therespective purpose).

your sample.

Acid Level: Measurement Steps* Brix-Acidity Meters will display Brix results on top; acid level
will be displayed directly below Brix results.

Step ➀

Step ➁

Apply somediluted sample on
the sample stage.

Press the START
button.
The sample'sacid level will be
displayed.

Acid-Base Titration (Neutralization) Method: Measurement Steps
Phenolphthalein isadded to the sample.

An alkaline solution is added
to the sample and mixed witha magnetic stirrer.

Phenolphthalein

Alkaline solution

More alkaline solution
is added.

The neutralization
point is surpassed andthe color changes.

Even more alkaline
solution is continuously
added until the sample
becomes completely
alkaline.

Correlation Between Acid-baseTitration and Electrical Conductivity
SampleColor
ChangeAcidicB8

Acidity Meter Guide

Neutralization Point

Alkaline (Basic)

Pure rice vinegar-company A
Grain vinegar-company B
Pure wine vinegar-company C
Pure black rice vinegar-company B
Kagoshima black rice vinegar-company D
Pure, unprocessed black vinegar (brown rice vinegar)-company E
Rinkokusan black vinegar-company C

Although some users may be hesitant to switch to new methods formeasuring acid levels, a distinct correlation exists between the acidbase titration method and the electrical conductivity method.

Acid Level (as listed on product label)

Vinegar Model

Automatic Titrator

4.5
4.2
5.0
4.5
4.2
4.5
4.2

4.32
4.25
5.68
4.92
4.07
4.15
4.51

4.51
4.28
5.11
4.41
4.49
4.74
4.05

Acidity Meter Guide

B9

Acidity Meter & Brix-Acidity Meter
Sweet and Sour ~ Balance is the Key ~Sweetness of fruit is often used for evaluating quality. Unfortunately, sweetness does not always mean that the fruit is tasty.
Delicious fruits have the proper proportion of tartness and sweetness. Brix-Acid ratio indicates the maturation levels of fruits. Brix-

Mango Model
Coming Soon

Multi Fruits
Pocket Brix-Acidity Meter

PAL-BX|ACID F5

Master Kit Cat.No.7100

Pocket Acidity Meter

PAL-Easy ACID F5

Master Kit Cat.No.7300

Acid ratio is displayed by pressing a single button (R button), No need for complicated and troublesome calculations. Brix-Acid
ratio= Brix% / Acidity%

FRUITSSpecifications
PAL-BX|ACID F5

No Reagent Required

Features A Backlit Screen

Glassware is unnecessary

Conventional acid level measurement

ATAGO Acidity Meters & Brix-Acidity

Never take glass (on site) ever again

methods, (acid-base titration) are

Meters are equipped with a backlit

expensive, require complicated set-ups

screen. This allows for easy to read

Titration method requires glasswareand disposal procedures, and need ameasurements, even in dimly lit or darklarge amount of costly reagent. ATAGO

locations.

which can pose danger if broken- few
have voiced that they have actually
mind and be worry free of damage withrequire absolutely no reagent at all!

PAL-BX|ACID F5

ScaleBrix, Acid,
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 1L Low Acidity Citrus 0.10 to 4.00%
1H High Acidity Citrus 2.50 to 8.80%
2 Grape & Wine
0.10 to 4.00%
3 Tomato
0.10 to 3.00%
4 Strawberry
0.10 to 3.50%
5 Blueberry
0.10 to 4.00%
Temp 10.0 to 40.0°C

broken one before. Have a peace ofAcidity Meters & Brix-Acidity Meters

Model

ATAGO's Brix Acidity Meter.

ON

PAL-Easy ACID F5
Model

PAL-Easy ACID F5

Scale

Acid

Measurement Acid 1L Low Acidity Citrus 0.10 to 4.00%
Range
1H High Acidity Citrus 2.50 to 8.80%
2 Grape & Wine
0.10 to 4.00%
3 Tomato
0.10 to 3.00%
4 Strawberry
0.10 to 3.50%
5 Blueberry
0.10 to 4.00%
Temp 10.0 to 40.0°C

OFFConvenient Offset Featurey=Ax+by: ATAGO Acidity Meter displayed value
x: ATAGO Acidity Meter measurement value(Offset Feature disabled)
A: Co-efficientb: Addition or subtraction

In the event that variations in measurement values arise
due to differences in measurement principles, measure
the correlation between titration and our Acidity Meters inadvance and input the correlation co-efficients (A) and (b).
This will enable you to obtain measurement values which
are directly correlated with titration values.

Acidity Meter Guide

Pocket Acidity Meter

PAL-Easy ACID1

Master Kit Cat.No.7301

0.7Specifications
0.6

PAL-BX|ACID1

0.5
0.4
0.35

0.45

0.55

are not equipped with the Offset Feature.

B10

Master Kit Cat.No.7101

0.8

0.65

Model

PAL-BX|ACID1

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

0.75* Multi-Fruit models (the PAL-BX|ACID F5 and the PAL-Easy ACID F5)

Titration
ATAGO Digital Acidity Meter

PAL-BX|ACID1

Graph: Sample Value (example)

y = Ax + b

Titration
ATAGO Digital Acidity Meter

Pocket Brix-Acidity Meter

0.9

ATAGO Digital Acidity Meter Value (x)y = Ax + b

CitrusCITRUS

Because of this correlation, it is possible to receive values
with the ATAGO Acidity and Brix-Acidity Meters that match
up with acid-base titration values. The ATAGO Acidity andBrix-Acidity Meters are equipped with a convenient offset
feature. * A set value can be added or subtracted fromthe measured value to produce a reading which closely
matches acid-base titration.
A useful and convenient conversion graph can be createdfrom the measurement values obtained from each method.

Offset Feature - Application Example

Titration Value (y)Even though there is a correlation among measurement
values between acid-base titration and electricalconductivity, variations in measurement values may occur
due to the difference in measurement principles.

Measurement Brix 0.0 to 60.0%
Range
Acid 1 Low Acidity Citrus
2 High Acidity Citrus
Temp 10.0 to 40.0°C

PAL-Easy ACID1

0.10 to 4.00%
2.50 to 8.80%

Model

PAL-Easy ACID1

Scale

Acid (Total Acidity to Citric Acid Conversion)

Measurement Acid 1 Low Acidity Citrus
Range
2 High Acidity Citrus
Temp 10.0 to 40.0°C

0.10 to 4.00%
2.50 to 8.80%

Acidity Meter Guide

B11

Grape & Wine

Master Kit Cat.No.7102

Pocket Brix-Acidity Meter

PAL-BX|ACID4

Master Kit Cat.No.7104

Pocket Acidity Meter

PAL-Easy ACID2

Master Kit Cat.No.7302

Pocket Acidity Meter

PAL-Easy ACID4

Master Kit Cat.No.7304

Specifications

Specifications

PAL-BX|ACID2

PAL-BX|ACID4Model

PAL-BX|ACID2

Model

PAL-BX|ACID4

Scale

Brix,
Acid (Total Acidity to Tartaric Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 4.00%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 3.50%
Temp 10.0 to 40.0°C

PAL-Easy ACID2

PAL-Easy ACID4

Model

PAL-Easy ACID2

Model

PAL-Easy ACID4

Scale

Acid (Total Acidity to Tartaric Acid Conversion)

Scale

Acid (Total Acidity to Citric Acid Conversion)

Measurement Acid 0.10 to 4.00%
Range
Temp 10.0 to 40.0°C

Measurement Acid 0.10 to 3.50%
Range
Temp 10.0 to 40.0°C

Apple

STRAWBERRY

PAL-BX|ACID2

GRAPE&
WINE

Pocket Brix-Acidity Meter

TomatoPAL-BX|ACID3

Master Kit Cat.No.7103

Pocket Brix-Acidity Meter

PAL-BX|ACID5

Master Kit Cat.No.7105

Pocket Acidity Meter

PAL-Easy ACID3

Master Kit Cat.No.7303

Pocket Acidity Meter

PAL-Easy ACID5

Master Kit Cat.No.7305

Acidity Meter Guide

APPLE

Pocket Brix-Acidity Meter

TOMATO
B12StrawberrySpecifications

Specifications

PAL-BX|ACID3

PAL-BX|ACID5Model

PAL-BX|ACID3

Model

PAL-BX|ACID5

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity to Malic Acid Conversion),
Sugar/Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 3.00%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 4.00%
Temp 10.0 to 40.0°C

PAL-Easy ACID3

PAL-Easy ACID5

Model

PAL-Easy ACID3

Model

PAL-Easy ACID5

Scale

Acid (Total Acidity to Citric Acid Conversion)

Scale

Acid (Total Acidity to Malic Acid Conversion)

Measurement Acid 0.10 to 3.00%
Range
Temp 10.0 to 40.0°C

Measurement Acid 0.10 to 4.00%
Range
Temp 10.0 to 40.0°C

Acidity Meter Guide

B13

Banana

Master Kit Cat.No.7106

Pocket Brix-Acidity Meter

PAL-BX|ACID8

Master Kit Cat.No.7108

Pocket Acidity Meter

PAL-Easy ACID6

Master Kit Cat.No.7306

Pocket Acidity Meter

PAL-Easy ACID8

Master Kit Cat.No.7308

Specifications
PAL-BX|ACID6

Specifications

Model

PAL-BX|ACID6

PAL-BX|ACID8

Scale

Brix,
Acid (Total Acidity to Malic Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 0.60%
Temp 10.0 to 40.0°C

Model

PAL-BX|ACID8

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 3.00%
Temp 10.0 to 40.0°C

PAL-Easy ACID6KIWI

PAL-BX|ACID6

BANANA

Pocket Brix-Acidity Meter

Blueberry

Model

PAL-Easy ACID6

PAL-Easy ACID8

ScaleAcid (Total Acidity to Malic Acid Conversion)

Model

PAL-Easy ACID8

ScaleAcid (Total Acidity to Citric Acid Conversion)

Measurement Acid 0.10 to 0.60%
Range
Temp 10.0 to 40.0°C

Measurement Acid 0.10 to 3.00%
Range
Temp 10.0 to 40.0°C

Pineapple

PAL-BX|ACID7

Master Kit Cat.No.7107

Pocket Brix-Acidity Meter

PAL-BX|ACID9

Master Kit Cat.No.7109

Pocket Acidity Meter

PAL-Easy ACID7

Master Kit Cat.No.7307

Pocket Acidity Meter

PAL-Easy ACID9

Master Kit Cat.No.7309

Acidity Meter Guide

Specifications

Specifications

PAL-BX|ACID7

PAL-BX|ACID9Model

PAL-BX|ACID7

Model

PAL-BX|ACID9

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 4.00%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 3.50%
Temp 10.0 to 40.0°C

PAL-Easy ACID7

PAL-Easy ACID9Model

PAL-Easy ACID7

Model

PAL-Easy ACID9

Scale

Acid (Total Acidity to Citric Acid Conversion)

Scale

Acid (Total Acidity to Citric Acid Conversion)

Measurement Acid 0.10 to 4.00%
Range
Temp 10.0 to 40.0°C

Measurement Acid 0.10 to 3.50%
Range
Temp 10.0 to 40.0°C

PINEAPPLE

Pocket Brix-Acidity Meter

BLUEBERRY
B14

Kiwi

Acidity Meter Guide

B15

NEW

Plum

NEW
Master Kit Cat.No.7111

Pocket Brix-Acidity Meter

PAL-BX|ACID14

Master Kit Cat.No.7114

Pocket Acidity Meter

PAL-Easy ACID11

Master Kit Cat.No.7311

Pocket Acidity Meter

PAL-Easy ACID14

Master Kit Cat.No.7314

PEAR

PAL-BX|ACID11

PLUM

Pocket Brix-Acidity Meter

NEW

Specifications

Specifications

PAL-BX|ACID11

PAL-BX|ACID14

Model

PAL-BX|ACID11

Model

PAL-BX|ACID14

Scale

Brix,
Acid (Total Acidity to Malic Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 4.00%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 4.00%
Temp 10.0 to 40.0°C

PAL-Easy ACID11

PAL-Easy ACID14

Model

PAL-Easy ACID11

Model

PAL-Easy ACID14

Scale

Acid (Total Acidity to Malic Acid Conversion)

Scale

Acid (Total Acidity to Citric Acid Conversion)

Measurement Acid 0.10 to 4.00%
Range
Temp 10.0 to 40.0°C

Nashi Pears (Asian Pear)

Measurement Acid 0.10 to 4.00%
Range
Temp 10.0 to 40.0°C

Coffee Cherry

PAL-BX|ACID12Master Kit Cat.No.7112

Pocket Brix-Acidity Meter

PAL-BX|ACID40

Master Kit Cat.No.7140

Pocket Acidity Meter

PAL-Easy ACID12Master Kit Cat.No.7312

Pocket Acidity Meter

PAL-Easy ACID40

Master Kit Cat.No.7340

Acidity Meter Guide

Specifications
PAL-BX|ACID12Model

PAL-BX|ACID12

Scale

Brix,
Acid (Total Acidity to Citric Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.05 to 2.00%
Temp 10.0 to 40.0°C

Specifications
PAL-BX|ACID40
Model

PAL-BX|ACID40

Scale

Brix,
Acid (Total Acidity to Chlorogenic Acid
Conversion),
Sugar / Acid ratio (displayed item)

PAL-Easy ACID12Model

PAL-Easy ACID12

Scale

Acid (Total Acidity to Citric Acid Conversion)

Measurement Acid 0.05 to 2.00%
Range
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 1.90%
Temp 10.0 to 40.0°C

PAL-Easy ACID40<Measurement accuracy >Model

PAL-Easy ACID40

Asian Pear : ±0.05% (0.05 to 0.50%),
Relative precision ±5%(0.51% or more)

Scale

Acid (Total Acidity to Chlorogenic Acid
Conversion)

Kosui : ±0.05% (0.05 to 0.48%),
No accuracy guarantee (0.49% or more)

Measurement Acid 0.10 to 1.90%
Range
Temp 10.0 to 40.0°C

COFFEECHERRY

Pocket Brix-Acidity Meter

NASHI
PEARS
B16

Pear

Acidity Meter Guide

B17

Milk

Beer
Master Kit Cat.No.7191

Pocket Brix-Acidity Meter

PAL-BX|ACID101

Master Kit Cat.No.7501

Pocket Acidity Meter

PAL-Easy ACID91

Master Kit Cat.No.7391

Pocket Acidity Meter

PAL-Easy ACID101

Master Kit Cat.No.7701

Specifications

Specifications

PAL-BX|ACID91

PAL-BX|ACID101

Model

PAL-BX|ACID91

Model

PAL-BX|ACID101

Scale

Brix,
Acid (Total Acidity to Lactic Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 0.30%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 20.0%
Temp 10.0 to 40.0°C

PAL-Easy ACID91

PAL-Easy ACID101

Model

PAL-Easy ACID91

Model

PAL-Easy ACID101

Scale

Acid (Total Acidity to Lactic Acid Conversion)

Scale

Acid (Total Acidity Conversion)

Measurement Acid 0.10 to 0.30%
Range
Temp 10.0 to 40.0°C

YogurtMeasurement Acid 0.10 to 20.0%
Range
Temp 10.0 to 40.0°C

Sake

PAL-BX|ACID96

Master Kit Cat.No.7196

Pocket Brix-Acidity Meter

PAL-BX|ACID121

Master Kit Cat.No.7521

Pocket Acidity Meter

PAL-Easy ACID96

Master Kit Cat.No.7396

Pocket Acidity Meter

PAL-Easy ACID121

Master Kit Cat.No.7721

Acidity Meter Guide

Specifications

Specifications

PAL-BX|ACID96

PAL-BX|ACID121

Model

PAL-BX|ACID96

Model

PAL-BX|ACID121

Scale

Brix,
Acid (Total Acidity to Lactic Acid Conversion),
Sugar / Acid ratio (displayed item)

Scale

Brix,
Acid (Total Acidity Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.10 to 3.00%
Temp 10.0 to 40.0°C

Measurement Brix 0.0 to 60.0%
Range
Acid 0.50 to 25.0%
Temp 10.0 to 40.0°C

PAL-Easy ACID96

PAL-Easy ACID121

Model

PAL-Easy ACID96

Model

PAL-Easy ACID121

Scale

Acid (Total Acidity to Lactic Acid Conversion)

Scale

Acid (Total Acidity Conversion)

Measurement Acid 0.10 to 3.00%
Range
Temp 10.0 to 40.0°C

Measurement Acid 0.50 to 25.0%
Range
Temp 10.0 to 40.0°C

SAKE

Pocket Brix-Acidity Meter

YOGURT
B18

BEER

PAL-BX|ACID91

MILK

Pocket Brix-Acidity Meter

Acidity Meter Guide

B19

Vinegar

Pocket Brix-Acidity Meter PAL-BX|ACID Series & Pocket Acidity Meter PAL-Easy ACID Series

PAL-BX|ACID181

Master Kit Cat.No.7581

Pocket Acidity Meter

PAL-Easy ACID181

Master Kit Cat.No.7781

VINEGAR

Pocket Brix-Acidity Meter

Kits & Accessories
Master Kit
This Master Kit is includes everything you need for easy,
precise and accurate measurements.

Content
Unit + included accessories (Digital scale ×1,
100mL Beaker (PMP) ×1 and 1mL Measuring spoon ×1)

Specifications
PAL-BX|ACID181
Model

PAL-BX|ACID181

Scale

Brix,
Acid (Total Acidity to Acetic Acid Conversion),
Sugar / Acid ratio (displayed item)

Measurement Brix 0.0 to 60.0%
Range
Acid 0.50 to 12.0%
Temp 10.0 to 40.0°C

PAL-Easy ACID181
Model

PAL-Easy ACID181

Scale

Acid (Total Acidity to Acetic Acid Conversion)

Optional Accessories
Parts No.

Part name

Parts No.

Part nameRE-130004
RE-39450

Reference solution
Disital scale

RE-39004
RE-39005

100mL Beaker (PMP)
1mL Measuring spoon

Measurement Method (PAL-BX|ACID)

Measurement Acid 0.50 to 12.0%
Range
Temp 10.0 to 40.0°C

Common Specifications
Scale

Brix *1, Acid, Sugar / Acid ratio (displayed item)
1

Measurement
Range

Brix*

0.0 to 60.0%

Measurement
Accuracy

Brix*1 ± 0.2%
Acid*2 ± 0.10% (Acid 0.10 to 1.00%)
Relative precision : ±10% (Acid 1.01% or more)

Resolution

Brix*1 0.1%
Acid 0.01% (0.00 to 9.99%)
0.1% (10.0% or more)
Sugar / Acid ratio*1
0.00 (0.00 to 9.99)
00.0 (10.0 to 99.9)000 (100 or more)

Preparing a dilution
for acid levelmeasurement

Measuring the Brix

Apply at least 0.3mL of sample.

Press START. Brix results will be
displayed.
* Be sure to thoroughly clean and wipe off thesample stage after taking measurements.

Automatic
Temperature
Compensation
Range

10 to 40°C

Power Supply

Two (2) AAA alkaline batteries* Dilution ratio will vary depending on thescale.

Measuring the acid level

Weigh out approx. 1.00g of sample.
Add distilled water until the total
desired weight (dilution ratio)* isreached. Stir well.

Displaying theBrix-Acid Ratio

International
IP65
Protection Class
Dimensions and 55(W) × 31(D) × 109(H)mm, 100g (main unit only)
Weight* 1 " Brix" and "Brix-Acid Ratio" scales are available only on
Brix-Acidity Meters.
* 2 E xcept PAL-BX|ACID12 and PAL-Easy ACID12. P.B16

Apply at least 0.3mL of the diluted
sample.

* For Acidity Meters, skip "Press START. Acid level results will be
displayed.

Measuring the Brix and follow measurement steps "Press the Brix-Acid Ratio button.
Brix-Acid ratio results will be
displayed.

Preparing a dilution for acid level measurement" & "Measuring the acid level."

How to Switch Scales on the Multi-Fruit Models

Free Demo Unit Available
Interested in using a measurement method that's easier and quicker than the conventional
titration method? Give ATAGO Acidity Meters or Brix-Acidity Meters a try!

+81-3-3431-1943
B20

Acidity Meter Guide

overseas@atago.net

Press and hold the Brix-Acid Ratio
button until the scale selection screen
is displayed (after 5 seconds).

Use the START and ZERO buttons to
select the desired scale.

Press the Brix-Acid Ratio button once
more to confirm the selection.

Acidity Meter Guide

B21

Acidity Meter &Brix-Acidity Meter

Q
A

FAQ

Should I choose an Acidity Meter or a Brix-Acidity Meter?
We recommend a Brix-Acidity Meter for users who wish to measure both Brix

Tomatoes and Grapes
Sample prep. : crush (unpeeled) and filter through a sieve or
coffee filter.

Apples and Kiwi
Sample prep. : grate (unpeeled) and filter through a sieve or
coffee filter.

and acid level.

If Brix measurements are unnecessary, we recommend an Acidity Meter.

Oranges and Citrus Fruits

If you are unable to find an appropriate model for the acid level of the fruit or other

Sample prep. : cut in half, use a citrus squeezer / juicer tosample you wish to measure, feel free to contact ATAGO.

extract the juice and filter through a sieve or coffee filter.

Q
A
Q
A

What is the unit display (readout) of the acid level?

Pineapples
Sample prep. : peel, crush (fruit only) and filter through a

The acid level value is expressed in g/100mL (%).

sieve or coffee filter.

Canned Tomatoes

Tell me about sample preparation procedures or any
measurement tips I should be aware of.

Sample prep. : crush (fruit only) and filter through a sieve or
coffee filter.
* Unsalted/additive free canned tomatoes only

Sample preparation procedures and measurement tips will differ, depending on
the sample. However, please use the following as reference: when measuringacid level with an ATAGO Acidity Meter or Brix-Acidity Meter, it is necessary to dilute thesample. If you have any additional questions or concerns, please contact us.

YogurtSample prep. : dilute then measure.

Jams, Jellies and Purees
Sample prep. : filter through a sieve or coffee filter.
* Unsalted/additive free samples only; additives or substances such as salt will affect the electrical conductivity.

B22

Acidity Meter Guide

Please turn over and flip upside down from the next page.

Acidity Meter Guide

B23