Food Chemistry

pH

A number from 0 to 14 that tells us how acidic or basic (alkaline) something is. 7 is neutral, below 7 is acidic, above 7 is basic.

Real-life application

Lemon juice and curd (dahi) have a low pH, which is why they taste sour and also help set paneer by curdling milk.

Related terms

A substance that tastes sour and has a pH below 7. In food, acids come from fruits, curd, or are added on purpose.

The pH at which a protein carries no net electrical charge, so electrostatic repulsion between molecules is minimal.

Practise the subject behind the definition.