Dictionary defines pH as the degree of acidity or alkalinity of
a solution. More specifically, it is the logarithm of the
reciprocal of the hydrogen-ion concentration in gram equivalents
per liter of solution (Ex: .0000001 gram atom of hydrogen ion
per liter yields a numeric reciprocal of ten million, the log of
ten million equals 7, therefore 7 is the pH): a pH of 7, the
value for pure distilled water, is regarded as neutral; pH
values from 7 to 0 indicate increasing acidity and from 7 to 14
indicate increasing alkalinity.
an extension of the human sensorium, the concept of pH
facilitates the standardization of the individual experience.
The universality of the application of these standards extends
to every field of human inquiry from the science of food to the
longer is there total reliance on food tasters or the vagaries
of testing by trial and error. This predictability of experience
readily translated into profit and potentially longer life in
the case of the food taster. The concept of qualities such as
fresh, sour, sweet, ripe, etc. as well as a substance’s
ability to predictably perform or combine with other substances
could now be measured beyond the level of the human senses.
need no longer rely on word of mouth or information passed from
one generation to the next for their continuance. The farmer
could ascertain the qualities of the soil. The winemaker could
predictably determine readiness from the grape to the bottle.
The dairy farmer could replicate a pleasant experience in making
cheeses. Industry and manufacturing are no less reliant on these
same characteristics. Quality could now more readily be assured
with the understanding of pH and its application.