1-7, 7 being neutral, so maybe you would consider it 1 - 6.9
A slightly acidic vegetable, this pH range would include asparagus, beans, and beets.
At the temperature of 298K, any pH value below 7.0 indicates an acidic condition.
do you mean the full pH range? the pH range varies from 1-14 with 1 being the most acidic, 7 neutral, and 14 the most alkaline
Lower numbers are more acidic. The normal range for pH is 0-14. However, it's possible to go beyond that range (2M HCl has a negative pH); I'm not certain what the absolute lowest (or highest) possible value is.
If the compound is acidic in nature then it has an acidic pH. It would have a pH from 0-7.
Acidic solutions have a pH under 7.
The chlorophyll is usually acidic. The PH range for safe chlorophyll stability should be between a PH of seven and nine.
Lemonade is acidic and would have a pH in the 4.0 - 6.5 range.
A slightly acidic vegetable, this pH range would include asparagus, beans, and beets.
a pH of 7 is neutral. anything below 7 is acidic, and everything above is basic.
pepsin is activated from pepsinogen in stomach. the pH range for its optimal ativity is at acidic pH between 1.5 to 2. It is also stable upto pH8 and can be inactivated at basic pH from 8.5,
At the temperature of 298K, any pH value below 7.0 indicates an acidic condition.
At the temperature of 298K, any pH value below 7.0 indicates an acidic condition.
do you mean the full pH range? the pH range varies from 1-14 with 1 being the most acidic, 7 neutral, and 14 the most alkaline
You probably have a buffer solution and don't realize it
The pH of milk is in the range 6,5-6,7.
Acidic pH is a reading of between pH7 (neutral) and pH 0 (highly acidic).