The pH level of an apple is typically around 3.0-4.0, making it acidic. The acidity can vary between apple varieties and ripeness levels.
The pH level of an apple with lemon juice on it is generally around 3, due to the acidity of the lemon juice. Apples themselves are slightly acidic with a pH range of 3-4, but the addition of lemon juice further lowers the pH level.
An apple has a pH level of around 3, making it slightly acidic. A lemon has a pH level of around 2, indicating that it is more acidic than an apple. Both fruits have low pH levels due to their acidic nature.
Bromothymol blue is green at a pH of 5.
The pH level of Guinness typically falls within the range of 4.0 to 4.4, making it slightly acidic.
the pH level of a red delicious apple is 6.2
the pH level of a red delicious apple is 6.2
The pH level of an apple is typically around 3.0-4.0, making it acidic. The acidity can vary between apple varieties and ripeness levels.
The pH level of an apple with lemon juice on it is generally around 3, due to the acidity of the lemon juice. Apples themselves are slightly acidic with a pH range of 3-4, but the addition of lemon juice further lowers the pH level.
An apple has a pH level of around 3, making it slightly acidic. A lemon has a pH level of around 2, indicating that it is more acidic than an apple. Both fruits have low pH levels due to their acidic nature.
Granny Smith Apples have a pH of 7.2 to 6.9.
Bromothymol blue is green at a pH of 5.
The pH level of Guinness typically falls within the range of 4.0 to 4.4, making it slightly acidic.
the pH value of apple is 3.60
Natural apple cider vinegar usually has a pH level of about 5 to 7. Any substance with a pH level lower than 7 is considered an acid and anything higher a base, therefore, making it an acid.
Apples can be green, but they can also be red, yellow, or a combination of colors. The color of an apple depends on the variety of the apple and its level of ripeness.
An apple (red or other) is a fruit, of which only the 'juicy' part is acidic, like most fruit juices.The 'dry solid' part (fibres, 'flesh', skin etc.) of an apple does not have a pH value, so no acidic or alkaline properties.