What's the most accurate way to measure soil pH
organic_wonderful
13 years ago
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Kimmsr
13 years agoericwi
13 years agoRelated Discussions
My new pH meter: Accurate pH8
Comments (19)My buddy bought an Accurate 8 meter to test aside mine. When inserted into the same hole at various pH levels the two meters were within 0.2 pH units. Of course both could be wrong but the readings make sense relative to plant responses. Recently I tried blood meal for the first time on some potted blueberries. About a week later I took pH readings just to monitor things. At first I thought the meter was off because readings were high. But now I think the blood meal raised pH. After switching back to ammonium sulfate the pH is now back to the 4.5-5 I want. So I'm still pleased and think the meter has already paid for itself....See MoreCheapest way to test soil pH using red cabbage
Comments (42)I don't put any sulfur in the holes of the roses pictured. The other holes with sulfur didn't bloom well. My heavy clay is very retentive, there is no leaching here. Here's a quote from Nutrient Stewardship site: "Phosphorus is the nutrient most affected by pH. ..Nitrogen, Potassium, and sulfur are less affected. At alkaline pH values, greater than pH 7.5, phosphate ions tend to react quickly with calcium (Ca) and magnesium (Mg) to form less soluble compounds. At acidic pH values, phosphate ions react with aluminum (Al) and iron (Fe) to again form less soluble compounds." It's good to test if one's tap water is alkaline, some cities add lime to water so pipes won't corrode. Calcium in lime will bind with phosphorus, and less is available. In my 12 years of growing flowers in pots, the year that I got continuous MOST blooms despite my pH 8 water was when I used high phosphorus SOLUBLE fertilizer, and low nitrogen. Granular phosphorus like bone meal and 46% superphosphate are useless in the planting hole here in alkaline clay. My results confirmed what University of Colorado stated "bone meal and rock phosphate can only be utilized at or below pH 7". My pH 7.7 soil was tested most deficient in phosphorus. Here's a quote from David Neal, CEO of Dyna-Grow Plant Nutrition in CA: "There is some evidence to believe that low N helps to convince a plant to stop its vegetative growth and move into its reproductive phase (flowering), but environmental factors are probably more important. P is typically 5th or 6th in order of importance of the six macronutrients. There is little scientific justification for higher P formulas, but marketing does come into play ...." He's right, just a tiny bit of SOLUBLE phosphorus made more blooms and more roots - but beyond that is wasteful. The site, Robert Morris NOBLE plant foundation, rated the mobility of NPK: "Let's compare the mobility of NPK on a scale of 1 to 10. Nitrogen is a 10 ... extremely mobile and can be lost to leaching. Potassium is a 3. It has limited movement in the soil. Phosphorus has a rating of 1. It is immobile in the soil and is likely to stay wherever it is placed." Here is a link that might be useful: Soil pH and availability of plant nutrients...See MoreSoil pH, Fundamental ??
Comments (12)Aside from the debate about Ca and Mg levels, I have yet to figure out what those cheap stick-in-the-soil pH testers are actually measuring. I have tried and it sure is cloaked in mystery. They may be responsive to changes in pH but I would bet they are not linear in pH over any broad range, and I would also bet that they are more responsive to moisture and conductivity/resistance/total ionic activity than they are pH. I can see no basis in any of those testers I've seen for any selectivity toward hydrogen ion activity, which is the essence of pH measurement. A good quality glass membrane electrode (without the meter) will cost $200+, and can be expected to last 3-5 years if well cared for. A cheap pocket model glass electrode pH meter that will suffice for in-field soil analysis can be had for ~$40, and if well cared for might last ~ 2 years. If not cared for they won't last much more than a couple of months. The cost of use and proper care for a pH meter will be ~$20/ year. So if I buy a reasonable pocket model, and care for it properly it will cost me about $40/year. A basic soil test that includes pH along with the macronutrients cost about $10. Unless you have a lot of samples that require separate testing, sending samples to an accredited soil lab is a better bargain....See MoreUsing a pH meter and lowest pH to kill botulism
Comments (65)Should have posted this sooner but here is a reply I got back from an inquiry - Thank you for your interest in the National Center for Home Food Preservation. Regarding your question: (My sent message) Background, I am a home food preservationist with an extensive history of home sausage making (both with hot ((refrigeration required)) and some cold smoking ((humidity and temperature controlled to produce country cured sausage, no refrigeration required)), home canning (pressure canning only, I do not trust water bath under any circumstances) and extensive dehydrating experience. I have done a little pickling under the recommendations that the USDA has out in regards to fish and hardboiled eggs (including the need for refrigeration). However in my research into historic preservation techniques I have found references to pickling (especially) fish preserved at room temperature. The references also stated that the vinegar solution used at the time was homemade and was of strength higher then the present 5% available for modern commercial sales. Given that botulism spores growth is inhibited at a PH of 4.6 and they can not therefore produce the toxins, the fact that! a 10% or 15% acetic acid can be readily produced using food safe glacial acetic acid (99.85% available commercially mixed in proper ratio with water (yes, acid to water, I remember basic chemistry) and the PH of the 10% solution is approximately 2.4 and given that 1.5â x 1.5â x 0.75â pieces of fish would readily equalize PH is this theoretically a safe preservation method. Please do not give me the standard rely of not recommended or approved due to lack of experimental data etc. brush off, I am just looking for a theoretical answer. (The reply) This is Elizabeth Andress, Director of the National Center. I personally apologize for not getting back to you sooner, but we have been trying to keep up with people needing help with more standardized recommendations and methods of preserving. I can tell you that under the circumstances you describe with the low pH environments, that theoretically botulism spore germination and toxin production does not seem likely. But that is indeed as much as I can say. You would want to make sure the fish pieces get below pH 4.6 throughout fairly quickly to keep it longer at room temperature (probably at least within 24 hours). It is not a brushoff but a fact that no one here has any practical experience with pickling fish at room temperature (or for that matter, at any temperature). We do not have USDA pickling or smoking for fish on our website or in the USDA canning guide, but there is information from Oregon State University we have shared on smoking fish. I have pretty much relied on contacts in Alaska, or formerly in Oregon, for issues related to smoking and pickling of fish. You also might find an actual food microbiologist actively researching with bacteria at Univ. of Wisconsin who knows more in detail of C. bot. patterns. Thank you, Elizabeth Andress...See MoreShane_Genziuk
13 years agoericwi
13 years agoalbert_135 39.17°N 119.76°W 4695ft.
13 years agoTXEB
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7 years ago
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daninthedirt (USDA 9a, HZ9, CentTX, Sunset z30, Cfa)