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Related Concept Videos

Calculating pH Changes in a Buffer Solution02:45

Calculating pH Changes in a Buffer Solution

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A buffer can prevent a sudden drop or increase in the pH of a solution after the addition of a strong acid or base up to its buffering capacity; however, such addition of a strong acid or base does result in the slight pH change of the solution. The small pH change can be calculated by determining the resulting change in the concentration of buffer components, i.e., a weak acid and its conjugate base or vice versa. The concentrations obtained using these stoichiometric calculations can be used...
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pH01:24

pH

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The potential of hydrogen (pH) is a measure of the acidity or basicity of a water-based solution determined by the concentration of hydronium ions (H3O+). In one liter of pure water at neutral pH, there are 1×10−7 moles of hydronium ions. However, the extensive range of hydronium ion concentrations present in water-based solutions makes measuring pH in moles cumbersome. Therefore, a pH scale was developed to convert moles of hydronium ions into the negative logarithm of the hydronium...
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Factors Influencing Microbial Growth: pH01:29

Factors Influencing Microbial Growth: pH

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Microorganisms are classified as acidophiles, neutrophiles, or alkaliphiles based on their pH growth preferences, reflecting their adaptations to specific environments. Maintaining a stable intracellular pH is critical for macromolecular stability and enzymatic activity, which can be challenged by external pH variations.Neutrophiles, such as Escherichia coli, grow optimally between pH 5.5 and 8.0. These microorganisms inhabit neutral or slightly acidic environments and employ mechanisms like...
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Acidity and Basicity of Alcohols and Phenols02:36

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Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
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Mixtures of Acids03:27

Mixtures of Acids

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The pH of a solution containing an acid can be determined using its acid dissociation constant and its initial concentration. If a solution contains two different acids, then its pH can be determined using one of several methods depending upon the relative strength of the acids and their dissociation constants.
A Mixture of a Strong Acid and a Weak Acid
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Polyprotic Acids03:38

Polyprotic Acids

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Acids are classified by the number of protons per molecule that they can give up in a reaction. Acids such as HCl, HNO3, and HCN that contain one ionizable hydrogen atom in each molecule are called monoprotic acids. Their reactions with water are:
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Fluoride Concentration and pH Levels in Non-/Low-Alcoholic Beers.

Guillermo Tamayo-Cabeza1, Adam B Kelly2, Frank Lippert3

  • 1Department of Dental Public Health and Dental Informatics, School of Dentistry, Indiana University, Indianapolis, IN, USA.

Biological Trace Element Research
|August 15, 2025
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Summary

Non- or low-alcoholic beers (NLABs) contain varying fluoride levels and acidic pH. This study analyzed 71 NLABs, finding fluoride concentrations from 0.09 to 1.01 ppm and pH values between 3.29 and 4.64.

Keywords:
AcidityBeerBeverageFluoridePH

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Area of Science:

  • Food Science
  • Dental Public Health
  • Analytical Chemistry

Background:

  • Non- or low-alcoholic beers (NLABs) are increasingly popular consumer beverages.
  • Limited data exist regarding the fluoride concentration and acidity of NLABs.
  • Understanding these properties is crucial for assessing potential oral health impacts.

Purpose of the Study:

  • To quantify fluoride concentrations in commercially available NLABs.
  • To measure the pH levels of these beverages.
  • To explore potential correlations between fluoride content and acidity across different NLAB styles.

Main Methods:

  • A convenience sample of 71 NLABs was collected from retail stores.
  • Fluoride concentration was determined using a fluoride ion-selective electrode.
  • pH levels were measured using a calibrated pH meter, and Spearman's rank correlation was employed.

Main Results:

  • Fluoride concentrations ranged from 0.09 to 1.01 ppm (mean 0.43 ± 0.24 ppm).
  • All analyzed NLABs exhibited acidic pH values, ranging from 3.29 to 4.64.
  • No significant correlation was observed between fluoride concentration and pH across beverage styles.

Conclusions:

  • NLABs present a wide spectrum of fluoride concentrations and acidic pH values.
  • Further research is needed to evaluate the contribution of NLABs to dietary fluoride intake.
  • Risk assessment methodologies should be applied to determine the role of NLABs in dental erosive tooth wear.