Ph & Vinegar

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The Effects of the Changes in the pH of Vinegar when Milk & Water is added Biology 131 November 01, 2011 Lab Partners: Shanice Alexander I’vanya Hobson Abstract The pH scalevaries from (0-14) measuring the concentrations of hydrogen ions and indirectly hydroxide ions which are given by a pH number. We measured and analyzed the different fluids vinegar, water and milk in order to calculate their pH and identify their acidity, neutrality or alkalinity before fluids were mixed with water, the mixture can where they can become either acidic or basic. We then tested vinegar and water to calculate the pH and then the same repeated process for Vinegar and milk. We compared the in samples with varying Hydrogen ions concentrations and water had a constant pH of 7,Vinegar and Water and Vinegar and milk hadvarying pH levels. Vinegar and water had the highest Hydrogen concentration which was a pH of 3 compared to the sample with the lowest concentration and an absorption rate of 24 percent. This suggests that a higher concentration of enzymes leads to a greater product production rate. The samples with a pH between six and eight had the greatest absorption rate of pH of 4; this suggests thats most effective in a neutral pH ranging from six to eight. Introduction The pH is a measurement of the acidity or alkalinity (base) of a solution (Campbell 2008). The pH concept was introduced by a Danish chemist, Soren Sorensen (1909). A measure of acidity and alkalinity of a solution that is a number on a scale on which a value of 7 represents neutrality and lower numbers indicate increasing acidity and higher numbers increasing alkalinity and on which each unit of change represents a tenfold change in acidity or alkalinity and that is the negative logarithm of the effective hydrogen-ion concentration or

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