acidometer

plural acidometers

1. A hydrometer, especially one that is used to measure the strength of an acid.

   If the liquid becomes denser, i.e., of greater specific gravity, the acidometer rises, so that more of the tube and its scale is exposed above the liquid, and vice versa.

   1890, Sir David Salomons, Electric Light Installations: A Practical Handbook, page 42

   2 more examples

   If it shows by the reading of the acidometer, which is left to float in the electrolyte, that its specific gravity has increased from 1,150°, its density when first poured in, to 1,210 or 1,220 toward the end of the estimated number of hours of charging, then it may be taken for granted that charging has been continued as long as necessary.

   1890, The Electrical Review - Volume 26, page 510

   The strength of the acid can be determined by the use of an acidometer and a glass cylinder. The acidometer is placed in the cylinder and sufficient acid at 60°F. is then added to make the acidometer float.

   1929, Circular - Pennsylvania State University

2. Any of various other devices used to measure acidity, either chemical or electronic.

   In cheesemaking the preferred tool for measuring titratable acidity is the acidometer, a kit to measure acid development during the cheesemaking process.

   2016, Catherine W. Donnelly, The Oxford Companion to Cheese, →ISBN, page 714

   3 more examples

   We think the acidometer a very dangerous instrument in the hands of the inexperienced, as the solution of ammonia is subject to the influence of air so much.

   1870, The Grape Culturist - Volume 2, page 194

   Acidometer tests (electronically measuring decay acids on the teeth) made 30 minutes after brushing with ordinary tooth paste, showed “dangerous decay acids”, in most every case.

   1954, Coronet - Volume 35, Issue 5, page 15

   Indeed, the acidometer appears to me a useless instrument,—a scientific toy which can never be turned to any practical account. If by accident the milk has become sour, the fact soon manifests itself sufficiently to the taste.

   2013, Augustus Voelcker, Composition of Cheese and Practical Mistakes in Cheese-Making, →ISBN