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pH (acidity or alkalinity) of the media is very important in making
sure the plants will survive in culture. For bananas the pH
level needs to be 5.8.
First, the pH meter is calibrated at 7 (neutral) as seen in Figure 1. |
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Then it is quickly rinsed with deionized water and placed inside of the beaker filled with media on a hot plate/stirrer (Figure 2.) |
As the water circulates the electrode measures the pH levels (above Figure 3.). |
Generally, the pH level needed to be raised so a potassium hydroxide (KOH) solution is used to make the media more alkaline. |
