to tell how acidic something is
A low pH is generally good for storing food. Canned foods have to have a pH less than 4.6 or else they need to be heated in a pressure cooker. A low pH is also good for determining when a fermentation is finished, like in yogurt. However, too low of a pH can affect the flavor, color, and texture of a food.
Primarily it would be the mineral content. There are a number of additives that could be applied: PH Buffers, PH setters, PH Ups, PH Downs, substrates, some types of rocks, mineral additives, mineral depleters, waterchanges, etc.
Water acts as a pH buffer because it can accept or donate protons, helping to stabilize the pH of a solution. This is due to the presence of both water molecules and hydronium ions, which can react with acids or bases to maintain a relatively constant pH.
No. Water has a different ph from urine.
Bases have a low pH level, making them good at neutralizing acids with a similar pH difference. If your taking a test, they are good for lab clean up.
A buffer absorbs or releases excess hydrogen ions, making the solution hold at a steady pH. Since red cabbage indicator makes a good pH indicator, it has a neutral pH. any amount of acids or bases added would change the pH of the red cabbage juices. If it made a good buffer, it would not make a good pH indicator.
That is a good question
Soap, no matter how good a soap is, is soap. The pH will never change in relation to the quality of soap. It is a 'basic' pH'ed molecule (NaOH).
A pH of 7 is neutral. Below 7 is acidic and above 7 is caustic.
Milk is considered neutral because the pH is 6.6 - 6.8. The total pH range is from 1 to 14. This puts the pH of milk right in the middle of the total pH range.This pH range (6.6 to 6.8) is also a very good pH for growth of spoilage bacteria.
No, a pH reading of 26.9 is not possible as pH values range from 0 to 14. It is likely that there was an error in measuring or recording the pH value. Double-check the measurement and ensure the pH meter is properly calibrated for accurate readings.
Milk is considered neutral because the pH is 6.6 - 6.8. The total pH range is from 1 to 14. This puts the pH of milk right in the middle of the total pH range.This pH range (6.6 to 6.8) is also a very good pH for growth of spoilage bacteria.