Anonymous Modernist 2696

Thank's for the greetings and the info guys. Going to pick up a ph tester i think. Has anyone had any success with this?

I'm having some issues making soy sauce spheres and I think I know why. But Im not 100% sure so I thought I'd ask the experts. The spheres simply dissolve when they enter the bath. I believe it's an pH issue. From what I can find, Soy Sauce is extremely acidic. On to my questions... Just how acidic is soy sauce? How can I tell what the pH of a given food is? Do those electronic pH testers (like this: http://www.amazon.com/Milwaukee-Instruments-PH600AQ-Tester-Calibration/dp/B005H78ZI0 ) work worth a crap? Thanks