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The Effect of pH-vale on Cold Drinks

Introduction to pH Value

pH is a scale used to specify


how acidic or basic a water-based solution. Acidic
solutions have a lower pH, while basic solutions
have a higher pH. At room temperature (25°C or
77°F), pure water is neither acidic nor basic and
has a pH of 7. The p stands for
"decimal cologarithm of", and is also used in the
term pKa, used for acid dissociation constants and
pOH, the equivalent for hydroxide ions.
The pH scale is logarithmic and inversely indicates
the concentration of hydrogen ions in the solution -
a lower pH indicates a higher concentration of
hydrogen ions.
This is because the formula used to calculate pH
approximates the negative of the base 10
logarithm of the molar concentration of hydrogen
ions in the solution. More precisely, pH is the
negative of the base 10 logarithm of the activity of
the hydrogen ion.
At 25 °C, solutions with a pH less than 7 are acidic
and solutions with a pH greater than 7 are basic.
The neutral value of the pH depends on the
temperature, being lower than 7 if the temperature
increases. The pH value can be less than 0 for
very strong acids, or greater than 14 for very
strong bases. The pH scale is traceable to a set of
standard solutions whose pH is established by
international agreement. Primary pH standard
values are determined using a concentration cell
with transference, by measuring the potential
difference between a hydrogen electrode and a
standard electrode such as the silver chloride
electrode.
The pH of aqueous solutions can be measured with
a glass electrode and a pH meter, or a colour-
changing indicator.
Measurements of pH are important in
chemistry, agronomy, medicine, water treatment,
and many other applications.
Introduction to Cold Drinks
A Cold drink alias Soft drink is a drink that
usually contains carbonated water, a sweetener,
and natural or artificial flavouring agents.
The sweetener may be a sugar, high-fructose corn
syrup, fruit juice, or some combination of these.
Cold drink alias Soft drink may also
contain caffeine, colourings agents, preservatives,
and/or other ingredients.
Soft drinks are called "soft" in contrast with
"hard" alcoholic drinks. Small amounts
of alcohol may be present in soft drinks, but
the alcohol content must be less than 0.5% of the
total volume of the drink, and this is the reason
that in many countries and localities the soft drink
is to be considered non-alcoholic. Cold drinks
alias Soft drinks may be served chilled,
over ice cubes, or at room temperature, especially
soda. They are available in many container
formats, including cans, glass bottles, and plastic
bottles. Containers come in a variety of sizes,
ranging from small bottles to large multi-litre
containers. Cold drinks alias Soft drink are
widely available at fast food restaurants, movie
theatres, convenience stores, casual-dining
restaurants, dedicated soda stores,
and bars from soda fountain machines.
Cold drinks alias Soft drinks are usually served
in paper or plastic disposable cups also. In casual
dining restaurants and bars, Cold drinks alias Soft
drinks are often served in glasses made from glass
or plastic. Cold drinks alias Soft drinks may be
drunk with straws or sipped directly from the cups.
Cold drinks alias Soft drinks are mixed with other
ingredients in several contexts.
Examples of brands include Coca-
Cola, Pepsi, Sprite, Sierra, Mist, Fanta, Sunkist,
Mountain Dew, Dr. Pepper, and 7 UP.
Measurement of pH:

The first electronic method for measuring pH was


invented by Arnold Orville Beckman, a professor
at California Institute of Technology in 1934. It
was in response to local citrus grower Sunkist that
wanted a better method for quickly testing the pH
of lemons they were picking from their nearby
orchards.
pH

pH is defined as the decimal logarithm of the


reciprocal of the hydrogen ion activity, aH+, in a
solution. For example, for a solution with a
hydrogen ion activity of 5×10−6 (at that level, this
is essentially the number of moles of hydrogen
ions per liter of solution) there is 1/(5×10−6) =
2×105, thus such a solution has a pH
of log10(2×105) = 5.3.
For a commonplace example based on the facts
that the masses of a mole of water, a mole of
hydrogen ions, and a mole of hydroxide ions are
respectively 18 g, 1 g, and 17 g, a quantity of
107 moles of pure (pH 7) water, or 180 tonnes
(18×107 g), contains close to 1 g
of dissociated hydrogen ions (or rather 19 g of
H3O+ hydronium ions) and 17 g of hydroxide ions.
pH depends on temperature. For instance at 0 °C
the pH of pure water is 7.47. At 25 °C it's 7.00,
and at 100 °C it's 6.14.
The pH scale is logarithmic and therefore pH is
a dimensionless quantity.
pH indicators

pOH

Relation between p[OH] and p[H] (red = acidic


region, blue = basic region)
pOH is sometimes used as a measure of the
concentration of hydroxide ions. OH−. pOH values
are derived from pH measurements.
Soft Drinks alias Cold Drinks –
Carbonated drinks

 Priestley found that water treated in


this manner had a pleasant taste, and he
offered it to his friends as a refreshing drink.

 John Mervin Nooth, improved


Priestley's design and sold his apparatus for
commercial use in pharmacies.

 Swedish chemist Torbern


Bergman invented a generating apparatus
that made carbonated water from chalk by
the use of sulfuric acid.

 Thomas Henry, an apothecary, was the


first to sell artificial mineral water to the
general public for medicinal purposes.

 Johann Jacob Schweppe developed a


similar process to
manufacture carbonated mineral water at
the same time. Schweppes
commercialized Malvern Water at the
Holywell Spring in the Malvern Hills.
The Codd-neck bottle provided an effective seal
for soft drinks in the late 19th century
Production of soft drinks can be done at factories
or at home. Soft drinks can be made at home by
mixing a syrup or dry ingredients with carbonated
water, or by lacto-fermentation.
The frequent consumption of acidic beverages is a
developing problem for children, teenagers, and
adults. The dramatic increase in consumption of
acidic soft drinks, fruit juices, fruit drinks, sports
drinks, and carbonated beverages is now thought
to be the leading cause of dental erosion observed
among children and adolescents. The dental
erosion in children indicates its prevalence may
range from 10% to 80%. Primary teeth, having a
thinner enamel layer, are more susceptible to rapid
erosion into dentin, leading to exposure of the
dental pulp.

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