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 |