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?
> >
> >