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 | Saliva, human: 6.9–7.2 |
| Blood dog: 6.9–7.2 | Duodenal contents, human: 4.8–8.2 |
| Gastric contents, human: 1.0–3.0 | Feces, human: 4.6–8.4 |
| Spinal fluid, human: 7.3–7.5 | Milk, human: 6.6–7.6 |
| Urine, human: 4.8–8.4 | Bile, human: 6.8–7.0 |
Foods
| Apples: 2.9–3.3 | Maple syrup: 6.5–7.0 |
| Apricots: 3.6–4.0 | Milk, cow: 6.3–6.6 |
| Asparagus: 5.4–5.8 | Olives: 3.6–3.8 |
| Bananas: 4.5–4.7 | Oysters: 6.1–6.6 |
| Beans: 5.0–6.0 | Oranges: 3.0–4.0 |
| Beers: 4.0–5.0 | Peaches: 3.4–3.6 |
| Beets: 4.9–5.5 | Pears: 3.6–4.0 |
| Blackberries: 3.2–3.6 | Peas: 5.8–6.4 |
| Bread, white: 5.0–6.0 | Pickles, dill: 3.2–3.6 |
| Butter: 6.1–6.4 | Pickles, sour: 3.0–3.4 |
| Cabbage: 5.2–5.4 | Pimento: 4.6–5.2 |
| Carrots: 4.9–5.3 | Plums: 2.8–3.0 |
| Cherries: 3.2–4.0 | Potatoes: 5.6–6.0 |
| Cider: 2.9–3.3 | Pumpkin: 4.8–5.2 |
| Corn: 2.9–3.3 | Raspberries: 3.2–3.6 |
| Crackers: 6.5–8.5 | Rhubarb: 3.1–3.2 |
| Dates: 6.2–6.4 | Salmon: 6.1–6.3 |
| Eggs, fresh white: 7.6–8.0 | Sauerkraut: 3.4–3.6 |
| Flour, wheat: 5.5–6.5 | Shrimp: 6.8–7.0 |
| Gooseberries: 2.8–3.0 | Soft drinks: 2.0–4.0 |
| Grapefruit: 3.0–3.3 | Spinach: 5.1–5.7 |
| Grapes: 3.5–4.5 | Squash: 5.0–5.4 |
| Hominy (lye): 6.8–8.0 | Strawberries: 3.0–3.5 |
| Jams, fruit: 3.5–4.0 | Sweet potatoes: 5.3–5.6 |
| Jellies, fruit: 2.8–3.4 | Tomatoes: 4.0–4.4 |
| Lemons: 2.2–2.4 | Tuna: 5.9–6.1 |
| Limes: 1.8–2.0 | Turnips: 5.2–5.6 |
| Vinegar: 2.4–3.4 | Water, drinking: 6.5–8.0 |
| Wines: 2.8–3.8 |
|
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, 1N: 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 | Potassium hydroxide, N: 14.0 |
| Sodium hydroxide, 0.1N: 13.0 | Potassium hydroxide, 0.1N: 13.0 |
| Sodium hydroxide, 0.01N: 12.0 | 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 |