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This lab report examines the pH levels of various substances using pH paper. Samples tested included foods, beverages, household products, and bodily fluids. The pH was recorded for each substance to determine if it was acidic, basic, or neutral. A second part of the experiment tested the buffering capacities of water, NaCl solution, skim milk, and phosphate buffer by measuring how much their pH changed when HCl was added. Skim milk demonstrated the strongest buffering effect by maintaining a pH of 6 after

Author

Ahmad

Language

EN