PH

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pH, pH factor or the pH scale are measures of the acidity or alkanility of a solution. For food biology, the importance of pH as a concept is that two solutions of equal acidity taste equally sour, irrespective of the actual chemicals that comprise the solution.

Table of pHs for Selected Ingredients

Product pH
Acidic:
Human gastric juice 1.5 - 3.0 (strongly acidic)
Lemon juice 2.1 - 2.3
Wine vinegar (weak) 2.5
Orange juice 3.0 - 3.3
Yoghurt 4.0
Sour milk 4.4
Fresh milk 6.6 - 6.9
Pure water/ distilled water 7.0 (Neutral)
Alkaline:
Human blood 7.4
Human pancreatic juice 8.0
1% bicarbonate of soda solution 8.0
Caustic soda solution/ 1% caustic soda solution 13.0 (strongly alkaline)

Associated Pages

Further Reading

  • Davidson, A. (1999) The Oxford Companion to Food, Oxford University Press. ISBN 0192115790.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.