ACIDS

VINEGAR

• pH 2.4
• Used for cooking

ORANGE JUICE

• pH 3.5
• You drink it

SALIVA

• pH 6.0 - 6.5 in the morning
• In the evening 6.5 - 7.0
• Helps break down food

MILK

• pH is 6.7
• You drink it

LEMON JUICE

• pH 2.0
• Used for cooking and drinking

ACID PROPERTIES

• React with most metals to form hydrogen gas
• React with bases to form salt and water
• Taste sour
• Feel sticky
• Usually gases or liquids

BASES

BAKING SODA

• pH 9.0
• Used for cooking

BLOOD

• pH 7.0
• Supplies nutrients to cells
• and carries away waste.
• It also contains clotting
• agents.

EGGS

• pH 7.9-9.3 in white
• In yolk it is 6.2
• Used for cooking and eating

AMMONIA

• pH 11.6
• Used for refrigerant gas,
• the manufacturing of plastics,
• explosives, etc.

BLEACH

• pH 12.6
• Used for cleaning

BASES PROPERTIES

• Feel slippery
• Taste bitter
• React with oil and greases
• Frequently solids
• Bases destroy the chemical properties of acids