Food pH sensor, developed by CFAES scientists, also may help study oceans

A pH sensor originally developed by CFAES scientists for the food industry, designed to measure the acidity of food processed under high pressure, may end up serving double duty — by measuring the pH of water deep in the ocean, a place under pressure as well (literally, due simply to the weight of the water; figuratively, due to carbon dioxide-fueled ocean acidification). Read the story.

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