What is pH?

pH is a measure of the acidity or basicity of a solution. It is defined as the cologarithm of the activity of dissolved hydrogen ions (H+). Hydrogen ion activity coefficients cannot be measured experimentally, so they are based on theoretical calculations. The pH scale is not an absolute scale; it is relative to a set of standard solutions whose pH is established by international agreement.

The concept of pH was first introduced by Danish chemist Søren Peder Lauritz Sørensen at the Carlsberg Laboratory in 1909. It is unknown what the exact definition of p is. Some references suggest the p stands for “Power”, others refer to the German word “Potenz” (meaning power in German), still others refer to “potential”. Jens Norby published a paper in 2000 arguing that p is a constant and stands for “negative logarithm”; which has also been used in other works. H stands for Hydrogen. Sørensen suggested the notation "PH" for convenience, standing for "power of hydrogen",[2] using the cologarithm of the concentration of hydrogen ions in solution, p[H] Although this definition has been superseded p[H] can be measured if an electrode is calibrated with solution of known hydrogen ion concentration.

Pure water is said to be neutral. The pH for pure water at 25 °C (77 °F) is close to 7.0. Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are said to be basic or alkaline. pH measurements are important in medicine, biology, chemistry, food science, environmental science, oceanography and many other applications.

Pure water has a pH around 7; the exact values depends on the temperature. When an acid is dissolved in water the pH will be less than 7 and when a base, or alkali is dissolved in water the pH will be greater than 7. A solution of a strong acid, such as hydrochloric acid, at concentration 1 mol dm-3 has a pH of 0. A solution of a strong alkali, such as sodium hydroxide, at concentration 1 mol dm-3 has a pH of 14. Thus, measured pH values will mostly lie in the range 0 to 14. Since pH is a logarithmic scale a difference of one pH unit is equivalent to a ten-fold difference in hydrogen ion concentration.

Because the glass electrode (and other ion selective electrodes) responds to activity, the electrode should be calibrated in a medium similar to the one being investigated. For instance, if one wishes to measure the pH of a seawater sample, the electrode should be calibrated in a solution resembling seawater in its chemical composition, as detailed below.

An approximate measure of pH may be obtained by using a pH indicator. A pH indicator is a substance that changes colour around a particular pH value. It is a weak acid or weak base and the colour change occurs around 1 pH unit either side of its acid dissociation constant, or pKa, value. For example, the naturally occurring indicator litmus is red in acidic solutions (pH<7) and blue in alkaline (pH>7) solutions. Universal indicator consists of a mixture of indicators such that there is a continuous colour change from about pH 2 to pH 10. Universal indicator paper is simple paper that has been impregnated with universal indicator. 

Living systems

The pH of different cellular compartments, body fluids, and organs is usually tightly regulated in a process called acid-base homeostasis.

The pH of blood is usually slightly basic with a value of pH 7.4. This value is often referred to as physiological pH in biology and medicine.

Plaque can create a local acidic environment that can result in tooth decay by demineralization.

Enzymes and other proteins have an optimum pH range and can become inactivated or denatured outside this range.

The most common disorder in acid-base homeostasis is acidosis, which means an acid overload in the body, generally defined by pH falling below 7.35.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SOURCE:

http://en.wikipedia.org/wiki/PH
 

 

pH Balance Information

When the body is too acidic as a result of acid forming foods, high fat, mucus forming foods, and toxic food residues, disease and infections proliferate. This is especially true in cases of arthritis and rheumatic situations.

Most foods are alkaline by nature, but manufactured processed foods are acidic. It is important to balance each meal with 75% alkaline to 25% acidic to maintain health.

Perfect body pH is 6.4, above is alkaline and below is acidic. It is important that your daily dietary intake of food naturally balances your body pH.

pH Balance:

Dietary Recommendations

pH Articles


A Universal diet does not exist. People are individual and personal. So what works for one person may not work for the next. A balanced diet is unique for each person. To find balance, it is helpful to know not only your own personal needs, but the correct preparation of whole foods, how not to overeat, how to choose high-quality foods, avoiding too many unnatural food combinations, and the art of learning the broad range of nutritious foods including chlorophyll-rich plants, the best source of certain fatty acids, and the dangers of food chemicals like aspartame, MSG, and food colorings.

When a good attitude and sufficient exercise are combined with a balanced and disciplined diet, you can find no limit to health. Remember that we eat to live; we do not live to eat. When food is seen as an object separate from other aspects of life, we create an imbalance. Preoccupation with food creates the illusion of a mind/body separation. Get back to the basics of eating, and recognize your individuality in relation to nutrition.

pH Balance Information
When the body is too acidic as a result of acid forming foods, high fat, mucus forming foods, and toxic food residues, disease and infections proliferate. This is especially true in cases of arthritis and rheumatic situations.

The human body should be slightly alkaline in order to build an alkaline reserve for acid-forming conditions such as stress, lack of exercise, or poor dietary habits.

Acid-forming examples:

Meats
fish
poultry
eggs
most dairy (Milk is approximately neutral in acid/alkaline but high in mucus-forming attributes such as fat.)
most grains and legumes (Millet and roasted buckwheat are slightly alkalizing. Soy and lima beans are extremely alkalizing.)
refined sugars
drugs
food chemicals

Alkaline-producing examples:

Fruits
Vegetables
Sprouts
Cereal grasses
Herbs

The acid and alkaline balance can be changed by simple practices such as:

            1. Soak mildly acid-forming foods such as whole grains and legumes before cooking them, starting the sprouting process, which is alkalizing.

           2. Chew thoroughly the complex carbohydrates as grains, vegetables, and legumes in order to mix them with salvia, a very alkaline fluid that begins the digestive process.

           3. Do not drink while eating, as this stops the digestive process from beginning within the mouth.

The correct ratio of acid and alkaline forming foods is difficult to know since the balance is altered by chewing, food preparation, individual lifestyle, genetics, exercise, and mental outlook. However, those prone to infections, viruses, excess mucus problems and other toxic acidic conditions need to increase their alkaline diet.

SOURCE:

http://www.naturalhealthschool.com/pH-balance.html

 

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