• (written as pH)
    A measure of hydrogen ion concentration expressed as an exponential number used to determine the relative acidity or alkalinity of a liquid.


  • (written as pH)
    A measure of the acidity or alkalinity of a solution. For an aqueous solution it can be expressed as pH = log10 (1/H+), where H+ is the hydrogen-ion concentration. A pH of 7 is defined as neutral, below 7 is acidic, and above 7 is basic, or alkaline. It is an abbreviation of potential for hydrogen. Also called pH value.
  • abbreviation forpi-cohenry
    (written as pH)


  • (written as pH)
    A measure of acidity or alkalinity related to the concentration of hydrogen ions (positively charged hydrogen atoms) in solution. Values range from 1 the most acid through 7, neutral, to 14 the most alkaline. Some typical pH values are: gastric juice 1.3 to 3.0, lemon juice 2.1, cranberry sauce 2.6, orange juice 3.0, apples 3.4, tomatoes 4.4, black coffee 5.0, egg yolk 6.0 to 6.6, milk 6.9, baking soda solution 8.4, egg white 9.6 to 10.0, household ammonia 11.9.

Information & Library Science

  • abbreviation in Internet addresses, the top-level domain for Philippines


  • (written as pH)
    a measure of the concentration of hydrogen ions in a solution, which shows how acid or alkaline it is: pH is shown as a number. A value of 7 is neutral. Lower values indicate increasing acidity and higher values indicate increasing alkalinity, so 0 is most acid and 14 is most alkaline. This system is used to measure the acidity of wine and the type of soil in an area. Plants vary in their tolerance of soil pH: some grow well on alkaline soils, some on acid soils only and some can tolerate a wide range of pH values.