pH means "hydrogen potential", one logarithmic scale that measures the degree of acidity, neutrality or alkalinity of a given solution.
This concept was introduced in 1909 by Danish chemist Søren Peter Lauritz Sørensen. The pH varies according to the temperature and composition of each substance (concentration of acids, metals, salts, etc.).
The scale comprises values from 0 to 14, with 7 being considered the neutral value. The value 0 (zero) represents the maximum acidity and the value 14 the maximum alkalinity. Values below zero or above 14 can also be verified in some substances.
Substances are considered acidic when the pH value is between 0 and 7 and alkaline (or basic) between 7 and 14. Below are some solutions and their pH values:
Vinegar: 2.9
Coke: 2.5
Human Saliva: 6.5 - 7.4
Natural water: 7
Sea water: 8
Chlorine: 12.5
To maintain the pH balance it is important to avoid foods with a low pH (soda, coffee, etc.) and consume alkaline foods such as vegetables, fruits with little sugar, etc.
The pH inside the stomach is approximately 1.5 to 2, thanks to the presence of hydrochloric acid.
blood pH
The decrease in pH in human blood is related to the emergence of diseases. The normal value of the blood pH should be 7.4. Below this value, the acidity of the blood becomes a favorable environment for the most varied fungi, bacteria and viruses. Saliva pH measurements from cancer patients recorded values between 4.5 and 5.7.
