Blog/07

Understanding pH Levels : The Hidden Scale That Shapes Our World

Whether you're testing your drinking water, choosing skincare products, or growing the perfect tomato, one tiny measurement plays a surprisingly big role: pH level. But what exactly is pH, and why does it matter?

What Is pH?

pH stands for “potential of hydrogen” and measures how acidic or basic (alkaline) a substance is. The scale ranges from 0 to 14 :

0–6.9 : Acidic (think lemon juice or vinegar)
7 : Neutral (pure water)
7.1–14 : Basic/Alkaline

Each step on the scale represents a tenfold change in acidity or alkalinity. So a pH of 4 is ten times more acidic than a pH of 5!

Why pH Matters

Health and Wellness

Skin care : Healthy skin has a slightly acidic pH (around 5.5). Products that are too alkaline can disrupt your skin barrier.
Digestion : Your stomach has a pH of 1.5–3.5 to break down food. Antacids raise this level to relieve heartburn.
Water quality : Drinking water should ideally have a pH between 6.5 and 8.5. Too acidic or too alkaline can affect taste and safety.

Food and Agriculture

Soil pH affects nutrient availability for plants. Tomatoes love slightly acidic soil (pH 6.0–6.8), while cabbage prefers more alkaline conditions.
Fermentation : pH is critical in making yogurt, kimchi, and vinegar. It controls microbial growth and flavor.

Cleaning and Chemistry

Household cleaners often have high pH to cut through grease.
Pool maintenance : Keeping water at the right pH (7.2–7.8) prevents irritation and equipment damage.

How to Test pH

You can test pH using :

Litmus paper : Simple color-change strips
Digital meters : More precise, great for water and soil
pH indicators : Used in labs and science experiments

pH in Everyday Life

From the tang of a calamansi to the fizz of soda, pH influences taste, texture, and even color. Red cabbage, for example, changes color depending on the pH of the liquid it’s in—making it a fun natural pH indicator!

What Makes Kangen Water Special?

Kangen water is created through electrolysis, a process that splits regular tap water into acidic and alkaline streams. The alkaline stream—Kangen water—typically has a pH between 8.5 and 9.5, making it more alkaline than standard drinking water.