From a technical standpoint, pH is simply a measurement of the hydrogen ion's activity. So, if you see that a certain sample of water has a pH of 6, that means it has 10-6 moles per liter of hydrogen ions. Water can range in pH scale from 0 to 14. From a more basic perspective, pH simply measures the scale of acidity of water.
So, if 0 is it's most acidic, and 7 is exactly neutral, 14 is the pH where water is it's most basic. The normal range for pH in water that you find in groundwater is approximately 6.5 to 8.5. But the pH of the water isn't the only measure of how strong the acidity or basic nature of it is.
For example, water with a low pH (let's say lower than 6 as an example) could be both acidic and soft, but also corrosive. Therefore the water could be damaging to metals such as iron, manganese, copper or lead. This could mean that the water tastes "sour" or "metallic".
On the other side of the coin, water with a high pH (let's say higher than 8.5), would be considered quite hard. Hardwater can cause other kinds of challenges including an "alkali" taste and the formation of "scum" on dishes, utensils and/or laundry basins.
To draw from examples, let's look at the pH of some other common liquids
- Vinegar 3.0
- Wine 2.8 - 3.8
- Beer 4.0 - 5.0
- Seawater - 8.5
If you're really interested in measuring the pH in any liquid, you can pick up pH paper from any scientific supply house. The Health Hound is one source.
When you measure pH, simply dip the paper onto the liquid you want to test. If it turns bright red, then you know it's acidic. If it's bright blue, then you know it's more base. Consult the scale with your pH paper to determine the exact pH of your water.
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The Water Connoisseur
