DrinksPh Water Benefits Our Body Without A Doubt
pH is a measure of the activity of the hydrogen ion (H+) and is reported as the reciprocal of the logarithm of the hydrogen ion activity. Therefore, a water with a pH of 7 has 10-7 moles per liter of hydrogen ions; whereas, a pH of 6 is 10-6 moles per liter. The pH scale ranges from 0 to 14. In general, a water with a pH 7 is considered basic. The normal range for pH in surface water systems is 6.5 to 8.5 and for groundwater systems 6 to 8.5. Alkalinity is a measure of the capacity of the water to resists a change in pH that would tend to make the water more acidic. To display the range in pH, take a look at these examples:
- Lemon- 2.5
- Coffee-5-6.5
- Milk- 6.2
- Soapy water-7-10
- Beer- 4.5
- Seawater - 8.3
- Wine - 2.8 - 3.8
In addition, many of the foods we eat contain an acidic pH because of their bacteria killing functions.
A water with a pH > 8.5 could indicate that the water is hard. Hard water does not pose a health risk, but can cause aesthetic problems. These problems include:
- Formation of a "scale" or precipitate on piping and fixtures causing water pressures and interior diameter of piping to decrease ;
- Causes an alkali taste to the water and can make coffee taste bitter;
- Formation of a scale or deposit on dishes, utensils, and laundry basins;
- Difficulty in getting soaps and detergents to foam and formation of insoluble precipitates on clothing, etc.; and
- Decreases efficiency of electric water heaters.
Most people are familiar with why chlorine is important. Chlorine kills the germs that lurk in your pool. But chlorine takes time to work. pH levels determine the germ killing power that chlorine will have in a salt water pool system. The two must be properly balanced to achieve maximum results.
According to a Wilkes University study, because of the association of pH with atmospheric gases and temperature, it is strongly recommended that water samples be tested as soon as possible. The study says that the pH value of the water is not a measure of the strength of the acidic or basic solution, and alone cannot provide a full picture of the characteristics or limitations with the water supply.