The metabolism of the peptides (as the baterial culture uses them) causes the production of ammonia, which increases the pH.
Phosphate source
Many bacteria produce metabolic acids that may lower the pH and inhibit their growth. To prevent this, buffers that produce a pH equilibrium are added to culture media to neutralize these acids.
In chemistry, the most accurate way of measuring a pH balance is through a pH meter. This is usually found in labs. If not available, the next best process is by using pH strips
well most foods contain water, which is a pH 7 (neutral). so id assume most foods are around that pH, except for sour foods like lemon or salty foods. You could test this by stuffing a pH indicator strip into your food
(n. ph.) The culture of most people, the normal way of acting.
It will cause the culture to become more basic...an increase in pH
If it ferments a sugar, the pH drops (becomes more acidic) -- lower pH #
PH 75 is the most acid.
The metabolism of the peptides (as the baterial culture uses them) causes the production of ammonia, which increases the pH.
Most acidic is substance of pH of 2, then of pH of 5 and the substance of pH 7 is neutral and the substance of pH 11 is basic
Phosphate source
pH 14 is the most alkaline. NB An alkali is a soluble base.
From pH 6 - pH 0. pH 0 being the most acidic.
Many bacteria produce metabolic acids that may lower the pH and inhibit their growth. To prevent this, buffers that produce a pH equilibrium are added to culture media to neutralize these acids.
pH indicating dyes
Most cells operate around a pH of 7.4