Now it is no longer a secret for many that the principle of operation of a nitrate meter is no different from a conventional saline meter. At the same time, its cost is 10 times lower (600, not 6000 rubles) and it helps to detect dangerous products with high levels of nitrates, which are dangerous in that they lower immunity. High nitrate levels are indirectly confirmed by the size of fruits and vegetables and the characteristic stains on them.
Instructions
Step 1
Before proceeding with the measurement of nitrates with a salt meter, it is necessary to bring vegetables and fruits to a room temperature of 22-24 degrees Celsius. If the vegetable or fruit is cold, the readings will be less by 5 ppm for each degree, if hot - accordingly, the readings are higher for each degree of temperature. For example, when measuring boiled beets at 40 degrees of temperature, the saline meter showed 290 ppm, but after cooling to a room temperature of 22 degrees, the indicator was 200 ppm.
Then press the On / Off button on the salt meter, insert it into the fruit or vegetable and press the Temp button to measure the temperature.
Step 2
The tip of the salt meter must be completely immersed in the fruit or vegetable to be measured.
Step 3
Measure the readings of the level of nitrates in a greenhouse cucumber - closer to the tail (the length of the tail is usually 4 cm), usually 1.5-2 times higher than the level of nitrates. Moreover, the level of nitrates is indirectly confirmed by the structure of the cucumber pulp - it is loose and like jelly, the cucumber itself is soft and rotts the next day.
Step 4
Measure the readings of the nitrate level in the Iranian cucumber: the nitrate level is 120 ppm, which is below the norm even for a ground cucumber (150 ppm MPC) and they are light in color - because the excess in nitrates in cucumbers is manifested by a dark green color of the peel, which can be seen in the photo on the right of the greenhouse cucumber: 525 ppm.
Step 5
Measure the level of nitrates in oranges from Turkey: 122 ppm - at 60 ppm MPC, and the presence of nitrates is indirectly confirmed by light yellow spots on the orange peel and the fact that when unloaded into the trading floor, half of them were already rotten.
Measure the nitrate level in lemons from Turkey: 220-442 ppm out of 60 ppm MPC. These lemons, instead of drying out, as is usually the case with lemons after a week of storage, simply rot. The photo shows a brown spot - apparently, the process has already begun.
Step 6
Measure the level of nitrates in the onion: 226 ppm out of 60 ppm MPC. Indirectly, the presence of nitrates confirms the size of the onion in diameter - 6.5 cm, and the diameter of the onion without nitrates should be 4 cm. Also, due to nitrates, green onions grow from bulb to feather very quickly.
Measure the nitrate level for greenhouse champignon mushrooms: 200 ppm out of 40 ppm permissible. Probably, you need to take into account the cultivation on manure, which gives the same result as feeding with nitrates. And champignons are mainly grown on manure.
Step 7
Measure the level of nitrates in apples: from Poland - 62 ppm, Russian ones with shine on the sides like Polish ones - 47 ppm, Russian without shine with brown spots - 64 ppm. All of them are edible, since the maximum permissible concentration is 60 ppm, but the peel of shiny apples must be removed so that the preservative diphenylanine used to treat the apple (so that it does not have brown spots by the end of winter) does not damage the stomach.
Step 8
Measure the level of nitrates in chicken: 574-921 ppm from 200 ppm MPC, beef: 663-703 ppm from 200 MPC! After boiling, after 10 minutes, 290 ppm remains in the chicken. This means that you can bake meat and chicken on the grill only after boiling.
