The following tables give approximate pH values for a number of substances such as acids, bases, foods, biological fluids, etc. All values are rounded off to the nearest tenth and are based on measurements at 25°C. A few buffer systems with their pH values are also given.
BIOLOGIC MATERIALS
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Blood plasma, human................................................
7.3-7.5
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Spinal fluid, human........................................................
7.3-7.5
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Blood dog..................................................................
6.9-7.2
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Saliva, human.................................................................
6.9-7.2
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Gastic contents, human...............................................
1.0-3.0
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Duodenal contents, human..............................................
4.8-8.2
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Feces, human..............................................................
4.6-8.4
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Urine, human..................................................................
4.8-8.4
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Milk, human ...............................................................6.6-7.6
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Bile, human...................................................................
6.8-7.0
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Apples ......................................................................2.9-3.3
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Apricots ..........................................................................3.6-4.0
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Asparagus..................................................................
5.4-5.8
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Bananas..........................................................................
4.5-4.7
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Beans .........................................................................5.0-6.0
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Beers..............................................................................
4.0-5.0
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Beets..........................................................................
4.9-5.5
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Blackberries...................................................................
3.2-3.6
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Bread, white..............................................................
5.0-6.0
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Butter..............................................................................
6.1-6.4
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Cabbage ....................................................................5.2-5.4
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Carrots............................................................................
4.9-5.3
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Cherries....................................................................
3.2-4.0
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Cider ...............................................................................2.9-3.3
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Corn ..........................................................................2.9-3.3
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Crackers.........................................................................
6.5-8.5
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Dates........................................................................
6.2-6.4
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Eggs,fresh white.............................................................
7.6-8.0
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Flour, wheat.............................................................
5.5-6.5
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Gooseberries..................................................................
2.8-3.0
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Grapefruit..................................................................
3.0-3.3
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Grapes ............................................................................3.5-4.5
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Hominy (lye).............................................................
6.8-8.0
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Jams, fruit .......................................................................3.5-4.0
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Jellies, fruit...............................................................
2.8-3.4
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Lemons...........................................................................
2.2-2.4
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Limes........................................................................
1.8-2.0
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Maple syrup ...................................................................6.5-7.0
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Milk, cow.................................................................
6.3-6.6
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Olives............................................................................
3.6-3.8
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Oysters .....................................................................6.1-6.6
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Oranges ..........................................................................3.0-4.0
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Peaches....................................................................
3.4-3.6
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Pears.............................................................................
3.6-4.0
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Peas..........................................................................
5.8-6.4
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Pickles, dill...................................................................
3.2-3.6
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Pickles, sour.............................................................
3.0-3.4
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Pimento ..........................................................................4.6-5.2
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Plums.......................................................................
2.8-3.0
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Potatoes.........................................................................
5.6-6.0
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Pumpkin....................................................................
4.8-5.2
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Raspberries ...................................................................3.2-3.6
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Rhubarb.....................................................................
3.1-3.2
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Salmon ...........................................................................6.1-6.3
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Sauerkraut.................................................................
3.4-3.6
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Shrimp...........................................................................
6.8-7.0
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Soft drinks.................................................................
2.0-4.0
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Spinach...........................................................................
5.1-5.7
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Squash.......................................................................
5.0-5.4
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Strawberries...................................................................
3.0-3.5
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Sweet potatoes ..........................................................5.3-5.6
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Tomatoes........................................................................
4.0-4.4
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Tuna...........................................................................5.9-6.1
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Turnips...........................................................................
5.2-5.6
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Vinager......................................................................
2.4-3.4
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Water, drinking ...............................................................6.5-8.0
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Wines.......................................................................
2.8-3.8
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.
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Hydrochloric,1 N...........................................................
0.1
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Formic, 0.1N..........................................................................
2.3
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Hydrochloric, 0.1N........................................................
1.1
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Lactic, 0.1N...........................................................................
2.4
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Hydrochloric, 0.01N......................................................
2.0
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Acetic N ................................................................................
2.4
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Sulfuric, N.....................................................................
0.3
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Acetic, 0.1N...........................................................................
2.9
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Orthophosphoric, 0.1N..................................................
1.5
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Acetic, 0.01N .........................................................................3.4
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Sulfurous, 0.1N..............................................................
1.5
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Benzoic, 0.01N ......................................................................3.1
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Oxalic, 0.1N..................................................................
1.6
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Alum, 0.1N............................................................................
3.2
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Tartaric, 0.1N.................................................................
2.2
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Carbonic (saturated)...............................................................
3.8
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Malic, 0.1N....................................................................
2.2
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Hydrogen sulfide, 0.1N...........................................................4.1
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Citric, 0.1N ....................................................................2.2
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Arsenious (saturated)..............................................................
5.0
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Hydrocyanic, 0.1N........................................................
5.1
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Boric, 0.1N ............................................................................5.2
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Sodium hydroxide, N....................................................
14.0
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Sodium hydroxide, 0.1N ......................................................13.0
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Sodium hydroxide, 0.01N.............................................
12.0
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Potassium hydroxide, N .......................................................14.0
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Potassium hydroxide,0 .1N...........................................
13.0
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Potassium hydroxide, 0.01N................................................
12.0
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Sodium metasilicate, 0.1N ............................................12.0
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Lime (saturated)...................................................................
12.4
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Trisodium phosphate, 0.1N..........................................
12.0
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Sodium carbonate, 0.1N.......................................................
11.6
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Ammonia, N.................................................................
11.6
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Ammonia, 0.1N....................................................................
11.1
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Ammonia, 0.01N ..........................................................10.6
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Potassium Cyanide, 0.1N ......................................................11.0
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Magnesia (saturated).....................................................10.5
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Sodium sesquicarbonate, 0.1N............................................
10.1
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Ferrous hydroxide (saturated)........................................
9.5
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Calcium carbonate (saturated)................................................
9.4
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Borax, 0.1N ...................................................................9.2
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Sodium bicarbonate, 0.1N.....................................................
8.4
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