ph Values

Approximate pH Values

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.

Biological Materials

Blood plasma, human................................................ 7.3-7.5	Spinal fluid, human........................................................ 7.3-7.5
Blood dog.................................................................. 6.9-7.2	Saliva, human................................................................. 6.9-7.2
Gastic contents, human............................................... 1.0-3.0	Duodenal contents, human.............................................. 4.8-8.2
Feces, human.............................................................. 4.6-8.4	Urine, human.................................................................. 4.8-8.4
Milk, human ...............................................................6.6-7.6	Bile, human................................................................... 6.8-7.0

Foods

Apples ......................................................................2.9-3.3	Apricots ..........................................................................3.6-4.0
Asparagus.................................................................. 5.4-5.8	Bananas.......................................................................... 4.5-4.7
Beans .........................................................................5.0-6.0	Beers.............................................................................. 4.0-5.0
Beets.......................................................................... 4.9-5.5	Blackberries................................................................... 3.2-3.6
Bread, white.............................................................. 5.0-6.0	Butter.............................................................................. 6.1-6.4
Cabbage ....................................................................5.2-5.4	Carrots............................................................................ 4.9-5.3
Cherries.................................................................... 3.2-4.0	Cider ...............................................................................2.9-3.3
Corn ..........................................................................2.9-3.3	Crackers......................................................................... 6.5-8.5
Dates........................................................................ 6.2-6.4	Eggs,fresh white............................................................. 7.6-8.0
Flour, wheat............................................................. 5.5-6.5	Gooseberries.................................................................. 2.8-3.0
Grapefruit.................................................................. 3.0-3.3	Grapes ............................................................................3.5-4.5
Hominy (lye)............................................................. 6.8-8.0	Jams, fruit .......................................................................3.5-4.0
Jellies, fruit............................................................... 2.8-3.4	Lemons........................................................................... 2.2-2.4
Limes........................................................................ 1.8-2.0	Maple syrup ...................................................................6.5-7.0
Milk, cow................................................................. 6.3-6.6	Olives............................................................................ 3.6-3.8
Oysters .....................................................................6.1-6.6	Oranges ..........................................................................3.0-4.0
Peaches.................................................................... 3.4-3.6	Pears............................................................................. 3.6-4.0
Peas.......................................................................... 5.8-6.4	Pickles, dill................................................................... 3.2-3.6
Pickles, sour............................................................. 3.0-3.4	Pimento ..........................................................................4.6-5.2
Plums....................................................................... 2.8-3.0	Potatoes......................................................................... 5.6-6.0
Pumpkin.................................................................... 4.8-5.2	Raspberries ...................................................................3.2-3.6
Rhubarb..................................................................... 3.1-3.2	Salmon ...........................................................................6.1-6.3
Sauerkraut................................................................. 3.4-3.6	Shrimp........................................................................... 6.8-7.0
Soft drinks................................................................. 2.0-4.0	Spinach........................................................................... 5.1-5.7
Squash....................................................................... 5.0-5.4	Strawberries................................................................... 3.0-3.5
Sweet potatoes ..........................................................5.3-5.6	Tomatoes........................................................................ 4.0-4.4
Tuna...........................................................................5.9-6.1	Turnips........................................................................... 5.2-5.6
Vinager...................................................................... 2.4-3.4	Water, drinking ...............................................................6.5-8.0
Wines....................................................................... 2.8-3.8	.

Acids

Hydrochloric,1 N........................................................... 0.1	Formic, 0.1N.......................................................................... 2.3
Hydrochloric, 0.1N........................................................ 1.1	Lactic, 0.1N........................................................................... 2.4
Hydrochloric, 0.01N...................................................... 2.0	Acetic N ................................................................................ 2.4
Sulfuric, N..................................................................... 0.3	Acetic, 0.1N........................................................................... 2.9
Orthophosphoric, 0.1N.................................................. 1.5	Acetic, 0.01N .........................................................................3.4
Sulfurous, 0.1N.............................................................. 1.5	Benzoic, 0.01N ......................................................................3.1
Oxalic, 0.1N.................................................................. 1.6	Alum, 0.1N............................................................................ 3.2
Tartaric, 0.1N................................................................. 2.2	Carbonic (saturated)............................................................... 3.8
Malic, 0.1N.................................................................... 2.2	Hydrogen sulfide, 0.1N...........................................................4.1
Citric, 0.1N ....................................................................2.2	Arsenious (saturated).............................................................. 5.0
Hydrocyanic, 0.1N........................................................ 5.1	Boric, 0.1N ............................................................................5.2

Bases(alkalis)

Sodium hydroxide, N.................................................... 14.0	Sodium hydroxide, 0.1N ......................................................13.0
Sodium hydroxide, 0.01N............................................. 12.0	Potassium hydroxide, N .......................................................14.0
Potassium hydroxide,0 .1N........................................... 13.0	Potassium hydroxide, 0.01N................................................ 12.0
Sodium metasilicate, 0.1N ............................................12.0	Lime (saturated)................................................................... 12.4
Trisodium phosphate, 0.1N.......................................... 12.0	Sodium carbonate, 0.1N....................................................... 11.6
Ammonia, N................................................................. 11.6	Ammonia, 0.1N.................................................................... 11.1
Ammonia, 0.01N ..........................................................10.6	Potassium Cyanide, 0.1N ......................................................11.0
Magnesia (saturated).....................................................10.5	Sodium sesquicarbonate, 0.1N............................................ 10.1
Ferrous hydroxide (saturated)........................................ 9.5	Calcium carbonate (saturated)................................................ 9.4
Borax, 0.1N ...................................................................9.2	Sodium bicarbonate, 0.1N..................................................... 8.4