Binary RuO(2)–CuO Electrodes Outperform RuO(2) Electrodes in Measuring the pH in Food Samples

[Image: see text] Glass electrodes are the only type of pH-sensitive electrodes currently used in the food industry. While widely used, they have several disadvantages, especially in the areas of brittleness and price. Ruthenium(IV) oxide (RuO(2)) pH electrodes are a well-known alternative to conventional glass electrodes, providing improved durability and lower price. Nevertheless, partial substitution of RuO(2) with cupric oxide (CuO) would further lower the price and reduce the toxicity of the electrode. In this paper, we present the applicability of RuO(2)–CuO electrodes for pH measurement in food samples. The electrodes were fabricated by screen printing and covered with a protective Nafion membrane. In the experiments with food samples, the RuO(2)–CuO electrodes outperformed RuO(2) electrodes in measuring the pH with an almost twofold higher rate of accurate measurements. The utilization of CuO for the fabrication of pH electrodes allowed the accurate measurement of pH in a larger variety of food samples without compromising the response time.