A solution having a pH=1 is very acidic.
As a highly corrosive acid.
The pH scale is from 1-14 Strong acids are 1-4
Pepsin is an enzyme that catalyzes the breakdown of proteins int peptides. Its optimum pH range is between 1 to 4.
Each increment or step on the pH scale is 1 order of magnitude or 10 times the previous step.
The pH scale is the negative of the logarithm of the hydrogen ion concentration (molarity) in a solution. Thus at pH 1 there are 1x 10-1 mol/liter of H+ present and at pH 14 there are 1x10-14 mole/liter present (much less) Obviously you could have 1x10-15 mol/liter present for a pH of 15 or even a fraction of of a mole to give a pH of less than 1 (pH 0.698 = 0,2 mole/liter.) At pH 0 the concentration would be 10 mol/liter Now what happens at lower than zero pH. Any acid that has a concentration of hydrogen ions with a molarity greater than 1 can be calculated to have a negative pH. The pH of 12M HCl would be -log(12) = -1.08. The proof of the concentration and pH would be physically difficult as the pH probes don't work well in this range (acid error).
Acidic. (A pH below 7 is acidic. A pH of 7 is neutral. Above 7 is basic.)
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1.It makes it easier to find and study them. 2.Not everyone would classify the same way.
The pH scale is from 1-14 Strong acids are 1-4
that would be 1
Yes, a pH of -3 (if such a thing is possible) would be 10,000 times more acidic than a pH of 1.
A strong base would be around from 1-3 on the pH scale.
It depends on the concentration but this would be pretty acidic - pH of 0 -1 .
1 would be the strongest. Which would be a deep purple/black when using universal indicator to test it.
4 if its a base 1 if its an acid
Vinegar on a pH scale is red. This means that it is a strong acid and the pH value would be 1/2/3.
Pepsin is an enzyme that catalyzes the breakdown of proteins int peptides. Its optimum pH range is between 1 to 4.
Each increment or step on the pH scale is 1 order of magnitude or 10 times the previous step.