the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
pH>7.0
Granite hasn't a pH.
Doritos are about a 4.3 on the pH scale!
I think it is an acid but you will have to check on that
The preferred soil pH level for strawberries is 5.8 to 6.2. If the soil is too acidic, add ground limestone to bring the pH level within that range.
Butter has a pH level around 6.1 to 6.4, making it slightly acidic. This acidity helps to preserve the butter and protect it from spoilage.
The pH level of cashew butter typically ranges between 5.5 and 6.5, making it slightly acidic to neutral on the pH scale.
6
no not really but you shouldn't really have rotten things
the pH of whole fat butter (72-86% fat) is 4.1-4.6 mainly because FFA.
My guess, knowing something about the diary butter making process (charning acidified milk = buttermilk) is that the pH is somewhat lower than 5, not neutral anyhow, but slightly acid, though you can't taste it in the 15% water phase. pH in the 85% fat phase is not an issue because pH is defined for aquous solutions and acids do NOT ionise or protolyse in fat (hydrophobic). When butter becomes old and rancid the pH gets lower and is tastable!
the pH level is 1.1
Apples have a pH level of 3. Also, soda has a pH level of 4, and vinegar's pH level is 2.5.
the pH level of listerine is 4.8
pH LEVEL OF 10
The pH level of an orange typically ranges from 3 to 4. This acidic pH level gives oranges their tangy taste.
The pH level of pure phosphoric acid is typically around 2.8.