The pH scale is a logarithmic measure of the acidity or alkalinity of a solution, crucial in chemistry for understanding the behavior of acids and bases. Introduced by Soren Sorensen in 1909, it ranges from 0 to 14, with 7 being neutral. Strong acids and bases can significantly alter pH levels, affecting chemical reactions in various applications, from brewing to biology. Calculating pH is essential for monitoring these reactions and maintaining optimal conditions in both laboratory and industrial settings.
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The pH scale is a logarithmic measure of the acidity or alkalinity of a solution based on its hydrogen ion concentration
Logarithmic Relationship
The pH scale is logarithmic, with each unit change representing a tenfold change in ion concentration
Neutral pH
A pH of 7 is considered neutral, indicating an equal concentration of hydrogen ions and hydroxide ions
Extending Beyond the Standard Range
The pH scale can extend beyond the standard range, with negative pH values indicating extremely high acid concentrations
The pH of a solution can be calculated using the formula pH = -log10[H+], where [H+] is the molar concentration of hydrogen ions
Acids are substances that donate protons (H+) while bases are substances that accept protons
The Brønsted-Lowry theory defines acids as proton donors and bases as proton acceptors, expanding on the earlier Arrhenius definitions
Strong acids and bases dissociate completely in water, leading to significant changes in hydrogen ion concentration and pH level
The pH scale is a critical tool for expressing the acidity or alkalinity of a solution and is used in various industries and fields
Common substances, such as lemon juice and baking soda, can be categorized on the pH scale based on their relative acidity or alkalinity
pH meters are essential tools for monitoring and controlling pH levels in laboratories and industries, aiding in chemical reactions and pathogen control