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.
That means that a substance with a pH of 4 is 10 times more acidic than one with a pH of 5 and times more acidic than a pH of 6. This scale, which runs from 0 to 14, takes a complicated chemical phenomenon and distills it into an easy-to-grasp metric. No question he knew its pH: 4. Women surgeons face discrimination, harassment, and difficult personal choices—frustrations examined in a spate of new studies.
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