When was ph scale created

The pH scale that is widely accepted and used by scientists didn't actually exist until Before then scientists had to rely on using adjectives to describe the acidity or basicity of a substance they were working with. That scale was created by S. The chemist was honored with an interactive Google Doodle Tuesday. The pH scale is used to classify the level of acidity a basicity of a substance. The scale is numbered from zero through to 14, and on modern scales each number has a corresponding color on a spectrum.

Today we have pH strips, pieces of paper that react with a substance's acidity or basicity and change color when they come in contact with one of them.

Two researchers tell the story of how the pandemic completely altered their research topic and how they dealt with it. Bottles of beer are placed on the pH-scale.

Sebastian Holmby Hansen. June - Researchers' Zone:. Powered by Labrador CMS. To learn more or opt-out, read our Cookie Policy. Many of us already have an intuitive grasp of which side of the scale tomatoes or broccoli fall on thanks to our own built-in pH tester, our tongues. Slightly bitter-tasting foods like leafy greens and legumes have a pH higher than 7, marking them as alkaline, or basic. Sour foods like lemons have a pH lower than 7, making them acidic. Pure water, which is neutral, sits right at 7.

He earned his doctorate for his research on cobalt oxalates, complex inorganic structures that have applications in nanotechnology. At the age of 33, he was appointed as the head of chemistry at the Carlsberg Laboratory in Copenhagen, an institution founded to answer this question: How do you brew the best beer of the highest quality? He was primarily studying fermentation, as one does when one works at a lab supported by a brewing company. In particular, he studied the formation of amino acids, the building blocks of proteins.

He also studied the enzymes made from proteins and quickly realized that hydrogen ion concentrations were important to how to these enzymes performed their functions. He developed the pH scale as a way to keep track of these conditions in a solution. And since the scale is negative, the smaller the number, the more concentrated the protons.