Analyzing Yogurt


Logger Pro: Obtaining the pH Level of a Sample

  1. The program automatically calibrates the sensor, when the program is run.
  2. To measure the pH of a liquid, clean the sensor with distilled water. Completely submerge the tip of the sensor, in the sample, and move it side to side slightly to ensure the sample is in full contact with the sensor.
  3. Click the “collect” button at the top of the screen. For simple pH measurements, you can enter a number corresponding to the sample number in the volume window that pops up. (i.e. “1” for trial 1, and “2” for trial two etc.)
  4. When finished collecting your measurements, you may either print you graph by selecting the graph window, and selecting “print window” from the file menu. Or follow the next three steps to export your data to another program.

Exporting data

  1. First ensure that the software has stopped collecting data, by selecting “stop” from the experiment menu.
  2. Choose file: export data and enter a name for the file you are creating.
You can open your file in Excel (for simple pH measurements, not related to volume, the “C” and “D” columns can be disregarded).


           After the yogurt has been prepared, the bacteria may be analyzed by performing a gram stain.  



Directed by Dr. Cheryl Lindeman  |  Go back to the Biology Home Page  |  Credits

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