pH Level in human body

2013 July 03
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7activestudio
pH Level in human body

For more information: http://www.7activestudio.com [email protected]dio.com http://www.7activemedical.com/ [email protected] http://www.sciencetuts.com/ [email protected] Contact: +91- 9700061777, 040-64501777 / 65864777 7 Active Technology Solutions Pvt.Ltd. is an educational 3D digital content provider for K-12. We also customise the content as per your requirement for companies platform providers colleges etc . 7 Active driving force "The Joy of Happy Learning" -- is what makes difference from other digital content providers. We consider Student needs, Lecturer needs and College needs in designing the 3D & 2D Animated Video Lectures. We are carrying a huge 3D Digital Library ready to use. Importance of pH in Everyday Life Human body works within the pH range of 7.0 to 7.8. Living organisms can survive only in a narrow range of pH When pH of rain water is less than 5.6, it is called acid rain. When acid rain flows into the rivers, it lowers the pH of the river water. The survival of aquatic life in such rivers becomes difficult. Plants require a specific pH range for their healthy growth. pH in our digestive system Stomach produces hydrochloric acid. It helps in the digestion of food without harming the stomach. During indigestion the stomach produces too much acid and this causes pain and irritation. To control this pain people uses bases called antacids. These antacids neutralise the excess acid. pH change as the cause of tooth decay Tooth decay starts when the pH of the mouth is lower than 5.5. Tooth enamel, made up of calcium phosphate is the hardest substance in the body. It does not dissolve in water, but is corroded when the pH in the mouth is below 5.5. Bacteria present in the mouth produce acids by degradation of sugar and food particles remaining in the mouth after eating. The best way to prevent this is to clean the mouth after eating food. Some naturally occurring acids Acetic acid from Vinegar, Citric acid from Orange and Lemon, Tartaric acid from Tamarind Oxalic acid from Tomato, Lactic acid from Sour milk (Curd) Acetic acid from Ant sting and Nettle sting