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Red Cabbage Juice; an Accurate or Not So Accurate Indicator for pH
Tammy Daniel
BIOL2101
9/28/12
Ms. Hunter

INTRODUCTION The pH scale is based on the number of hydrogen ions in a solution. The actual concentration of hydrogen ions, [H+], and hydroxyl ions [OH] in moles per liter are indicated for each pH value noted. Acidity and alkalinity can be demonstrated on the pH scale, which ranges from zero to fourteen. Anything less than seven is acidic and anything greater than seven is basic. Seven is neutral with an even concentration of H+ and HO- ions. The farther from the center of the scale a substance is the stronger of an acid or base it is. For example an acid with a pH of one or two is a very strong acid, while a six is a weak acid. As well, a base of thirteen or fourteen is a very much stronger base than that of a pH of eight. The measurements on the pH scale are logarithmic, with each unit representing tenfold change in H+ ion concentration.
The idea of the pH scale was devised by a Danish biochemist and part-time beer brewer named Soren Sorensen in 1909. He was searching for a convenient means of checking the acidity of his alcoholic product to prevent its spoilage by bacterial action. (Human Anatomy and Physiology; Seventh Edition ) Acids are proton donors while bases are proton acceptors. Referring to the pH scale numbers zero to fourteen, stomach acid and lemon juice are examples of strong acids having a pH of one and two while ammonia is an example of a base having a pH of 12. Milk and water are considered neutral because they are pretty even in the middle of the pH scale with a six and seven. (A&P I Lab Manual) pH is important to the body because thousands, maybe even millions of chemical reactions occur within the body. For you to live, all these reactions must be somewhat successful. For this to happen certain variables

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