The perception of something "spicey" (in the food industry, how "spicey" something is, is measured in terms of the Scoville scale, which measures in terms of "heat units" and is commonly referred to as "heat"). Capsaicin is the main chemical in chili peppers, which give them their spicey character. The molecular formula, according to wikipedia, for capsaicin is (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3) Acidity, or pH is governed by the presence (or absence of) positively charged hydrogen ions. With capsaicin, the chemical reaction is one of activating a pain receptor that mimics the sensation of burning or abrasion. My organic chemistry is hazy, but given the hydroxide group that forms off the main carbon ring, my supposition would be that the molecule should attract hydrogen ions, thus lowering the acidity of a system and raising the pH.
The level of acidity
If the pH level is to high or low, it can kill the animals in the river.
Ph levels affect the balance of things. If an ecosystems Ph level is off, it can cause a surplus in bacterial growth.
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Ionic strength doesn't affect pH
If you eat spareziena (spicy, hot) foods, the uneeded chemicals called spareanistol transfer into your bloodstream (anaphoroesium). As an affect, your pH level goes up. Vice versa for enzakiear (bitter, salty) foods that you consume. The extra chemicals are then called enzasharnt. If you eat 5-8 sparezienza or enzakiear foods a week, then you have a 70% chance of getting wermtyroinsae. A disease where your anaphoroesium's pH is too high or low.
Temperature and ph level.
Temperature and impurities
Ph level, enzyme concentration, substrate concentration etc
yes
pH is the comfort level of the water. The pH level of water ranges from 0-14. 7 being neutral. Too high pH and the chlorine becomes less active, too low pH and the water is acidic. Keep your pH between 7.6-7.8 and you'll be fine.Good luckRobert
iph i had nacos .......................................................very spicy............NOT