1. Maj mam rub tawm lub phaj dub nrog lub qhov hloov ntawm tus cwj mem, tsis txhob rub cov hlau, koj tuaj yeem pom 4 1.5V roj teeb, tsuas yog rub tawm thiab hloov;
2. Ua tib zoo mloog lub roj teeb polarity thiab xaiv tib hom roj teeb;
3. Thaum cov electrode tau muab tso rau hauv cov tshuaj ntsuam xyuas los yog calibration buffer, nws yuav tsum tsis txhob siab tshaj qhov siab tshaj plaws cim ntawm tus cwj mem xeem.
4. Yog hais tias lub electrode tau muab tso rau lub sijhawm ntev thiab lub teeb rhiab heev raug rau saum huab cua, cov lus teb yuav qeeb thiab cov nqi tso tawm yuav tsis ruaj khov vim qhov ziab ntawm cov electrode. Lub sijhawm no, cov electrode yuav tsum tau qhib los ntawm kev muab tso rau hauv dej distilled rau ob peb teev;
5. Txhawm rau txhim kho kev ua tau zoo, ntxig pH meter electrode rau hauv dej distilled yam tsawg ib zaug ib lub lim tiam rau ob peb feeb txhua zaus;
6. Protein precipitates (xws li mis nyuj, cheese, thiab lwm yam) yuav tsum tau muab tso rau hauv pepsin thiab hydrochloric acid tov rau kev tshem tawm; cov tshuaj no yog npaj ua ntej siv, tom qab siv, raus lub electrode nyob rau hauv cov tshuaj no rau ob peb teev, thiab ces yaug nrog dej yaug zoo, ces muab tso rau hauv dej distilled rau ob peb teev;
7. Cov roj zaj duab xis kuj cuam tshuam qhov ntsuas ntawm qhov muag pom kev. Li tshem tawm cov zaj duab xis, yaug lub qhov muag teev nrog 75 feem pua tshuaj cawv, qhuav nws nrog lim ntawv, yaug nrog dej, thiab muab tso rau hauv dej distilled rau ob peb teev.
