The pH of brine water can vary depending on the concentration of salt dissolved in the water. Typically, brine water has a pH that ranges from 6.5 to 8, but this can change based on the specific conditions of the water.
A good pH level for Brine Shrimp (sea monkey's) is about 8 to 9, because a pH of less then 5 or greater than 10 will kill them.
When the PH is increased, the cheese usually softens.
Feta Cheese Selection and StorageThe finest feta cheese should be purchased direct from its brine bath. If it is pre-packaged, it should have some of the brine in the packaging to keep it moist. Feta cheese is best when eaten fresh, so always check the date. If you will not be consuming it immediately, store feta cheese in a brine or milk bath. The milk bath will reduce the saltiness and help keep the cheese moist and mild in flavor. Properly stored in brine or milk and refrigerated, feta cheese will last up to 3 months. Feta cheese is not a candidate for freezing.
The pH value of cheese varies not only among types of cheese, but also between batches of the same variety. Typically, the pH of cheese ranges from 5.1 to 5.9 with a few exceptions such as Camembert which has a pH of 7.44. this pH value is due to the level of phosphorous present.
The pH level one can attribute to "cheese" is 8.3 on the pH scale, so in essence, cheese is a base.
Baby brine are really too small for a mandarin, you will need to raise the brine shrimp up to a larger size.
It's cured and stored in its own salty whey brine.
About 2 days, max,
That sounds like a good experiment to do.
That is brine, basically salty water
The pH of the solution after electrolysis of a brine solution will depend on the concentration of the resulting ions in the solution. The electrolysis of brine solution produces chlorine gas, hydrogen gas, and sodium hydroxide. The pH of the solution will increase due to the formation of sodium hydroxide, making it alkaline.