This pH is slightly basic.
The pH of egg white is typically around 7.6 to 8.0, making it slightly alkaline.
Here is a website that tells what the pH of eggwhites are, I haven't seen anything about total pH, perhaps some nice person will steer us in the right direction. http://newton.ex.ac.UK/teaching/CDHW/egg/#white
The pH level of egg white is typically around 7.6 to 8.0, making it slightly alkaline.
0-14
Some boiled eggs are difficult to peel because the pH level of the egg white affects how easily the shell separates from the egg. Fresh eggs have a lower pH level, making them harder to peel, while older eggs have a higher pH level, making them easier to peel.
The ideal pH level of egg white for best results in baking or cooking is around 7.6 to 8.0. This slightly alkaline pH helps the egg white proteins to denature and coagulate properly, resulting in a stable foam and better texture in baked goods.
Its the stringy white thread that holds a fresh eggs yolk to the first white in a birds egg - best seen on chickens eggs - this disappears as the egg ages
The egg-white is alkaline (basic), while the yolk is slightly acidic. The white is more alkaline in free-range chickens, partly due to their diet.
what is the pH level of fresh milk
Egg white is slightly alkaline, with a pH ranging from 7.6 to 8.0, due to the presence of basic amino acids such as lysine and histidine.
Egg white is slightly alkaline or basic in nature because it contains proteins that have a specific pH range of about 7.1-7.5. This means that it has a tendency to neutralize acids.
what is ph level of mango fresh juice