| ACIDS |
| Hydrochloric, N |
0.1 |
| Hydrochloric,
0.1N |
1.1 |
| Hydrochloric,
0.01N |
2.0 |
| Sulfuric,
N |
0.3 |
| Sulfuric, 0.1N |
1.2 |
| Sulfuric, 0.01N
|
2.1 |
| Orthophosphoric,
0.1N |
1.5 |
| Sulfurous,
0.1N |
1.5 |
| Oxalic, 0.1N |
1.6 |
| Tartaric 0.1N |
2.2 |
| Malic. 0.1N |
2.2 |
| Citric, 0.1N |
2.2 |
| Formic, 0.1N |
2.3 |
| Lactic, 0.1N |
2.4 |
| Acetic, N |
2.4 |
| Acetic, 0.1N |
2.9 |
| Acetic, 0.01N |
3.4 |
| Benzoic,
0.01N |
3.1 |
| Aoum, 0.1N |
3.2 |
| Carbonic (saturated) |
3.8 |
| Hydrogen sulfide, 0.1N |
4.1 |
| Arsenious (saturated) |
5.0 |
| Hydrocyanic, 0.1N |
5.1 |
| Boric, 0.1N |
5.2 |
|
| BASES |
| Sodium hydroxide, N |
14.0 |
| Sodium hydroxide, 0.1N |
13.0 |
| Sodium hydroxide, 0.01N |
12.0 |
| Potassium
hydroxide, N |
14.0 |
| Potassium
hydroxide, 0. 1N |
13.0 |
| Potassium
hydroxide, 0.01N |
12.0 |
| Sodium
metasilicate, 0.1N |
12.6 |
| Lime (saturated) |
12.4 |
| Trisodium phosphate, 0.1N |
12.0 |
| Sodium carbonate, 0.1N |
11.6 |
| Calcium Carbonate (saturated) |
9.4 |
| Ammonia,
N |
11.6 |
| Ammonia, 0.1N |
10.6 |
| Ammonia, 0.01N |
11.0 |
| Potassium cyanide, 0.1N |
10.5 |
| Magnesia (saturated) |
10.1 |
| Sodium sesquicarbonate, 0.1N |
9.5 |
| Ferrous hydroxide. (saturated) |
9.4 |
| Borax,
0.1N |
9.2 |
| Sodium bicarbonate, 0.1N |
8.4 |
| BIOLOGICAL MATERIALS |
| Blood, plasma, human |
7.3-7.5 |
| Spinal fluid, human |
7.3-7.5 |
| Blood, whole dog |
6.9-7.2 |
| Saliva, human |
6.5-7.5 |
| Gastric contents, human |
1.0-3.0 |
| Duodenal contents, human |
4.8-8.2 |
| Feces,
human |
4.6-8.4 |
| Urine, human |
4.8-8.4 |
| Milk, human |
6.6-7.6 |
| Bile, human |
6.8-7.0 |
|
| FOOD PRODUCTS |
| Apples |
2.9-3.3 |
|
Olives |
3.6-3.8 |
| Apricots |
3.6-4.0 |
|
Oranges |
3.0-4.0 |
| Asparagus |
5.4-5.8 |
|
Oysters |
6.1-6.6 |
| Bananas |
4.5-4.7 |
|
Peaches |
3.4-3.6 |
| Beans |
5.0-6.0 |
|
Pears |
3.6-4.0 |
| Beers |
4.0-5.0 |
|
Peas |
5.8-6.4 |
| Blackberries |
4.9-5.5 |
|
Pickles, sour |
3.0-3.4 |
| Bread, white |
5.0-6.0 |
|
Pickles, dill |
3.2-3.6 |
| Beets |
4.9-5.5 |
|
Pimento |
4.6-5.2 |
| Cabbage |
5.2-5.4 |
|
Plums |
2.8-3.0 |
| Carrots |
4.9-5.3 |
|
Potatoes |
5.6-6.0 |
| Cheese |
4.8-6.4 |
|
Pumpkin |
4.8-5.2 |
| Cherries |
3.2-4.0 |
|
Raspberries |
3.2-3.6 |
| Corn |
6.0-6.5 |
|
Rhubarb |
3.1-3.2 |
| Crackers |
6.5-8.5 |
|
Salmon |
6.1-6.3 |
| Dates |
6.5-8.5 |
|
Sauerkraut |
3.4-3.6 |
| Eggs, fresh white |
7.6-8.0 |
|
Shrimp |
6.8-7.0 |
| Flour, wheat |
5.5-6.5 |
|
Soft drinks |
2.0-4.0 |
| Gooseberries |
2.8-3.0 |
|
Spinach |
5.1-5.7 |
| Grapefruit |
3.0-3.3 |
|
Squash |
5.0-5.4 |
| Grapes |
3.5-4.5 |
|
Strawberries |
3.0-3.5 |
| Hominy (Iye) |
6.8-8.0 |
|
Sweet potatoes |
5.3-5.6 |
| Jams, fruit |
3.5-4.0 |
|
Tomatoes |
4.0-4.4 |
| Jellies, fruit |
2.8-3.4 |
|
Tuna |
5.9-6.1 |
| Lemons |
2.2-2.4 |
|
Turnips |
5.2-5.6 |
| Limes |
1.8-2.0 |
|
Vinegar |
2.4-3.4 |
| Maple syrup |
6.5-7.0 |
|
Water, drinking |
6.5-8.0 |
| Mild, cows |
6.3-6.6 |
|
Wines |
2.8-3.8 |
|
