I don't boil that long, I boil less than 10 seconds. I pull the
sample with a glass syringe, so the partial vacuum always indicates
whether the sample contains gas. The shorter boil seems to work for
me. I use a microwave and cool the sample in cool water before
measuring.
Regards,
Joe


"Joe Yudelson" wrote in message ...
Hi: The established chemical procedure is to boil the solution to be
titrated for about 5 min. Cool quickly and titrate.

Joe
"Negodki" wrote in message
...
Dave Breeden ) wrote:

...have you removed all the CO2? That will falsely raise your TA values.

Dave,

1) Will adsorbed CO2 distort the pH value as well, or just the TA?

2) Can you (or anyone else) suggest a few methods that home winemakers
might
use for this procedure.

I saw a few methods described at

http://groups.google.com/groups?q=re...rect.ca&rnum=4.

Not everyone has a vacuum pump handy, but the "wine whip" sounds
promising.
Still, we only need to degas the sample that we are using to test the
TA/pH,
right?

Would the following procedure work? Put the sample in an Erlenmeyer flask
or
small wine bottle, and seal it with a rubber stopper. Shake the bottle
gently. Remove the stopper slowly. Seems like this would get rid of most
of
the CO2 without any special equipment. Comments?