pH
What is pH?
pH is a measurement of the degree to which water is “acidic” (like lemon juice) or “basic” (like
bleach or soap). pH is measured on a scale that ranges from 0 (strongly acidic) to 14 (strongly
basic). In the middle is 7, where the pH is “neutral” (like in pure water).
In the term pH, the H refers to the element Hydrogen, specifically Hydrogen H+. The plus means
that this Hydrogen is carrying a positive charge. Charged chemicals are also commonly called
“ions”, so H+ is a Hydrogen ion. The “p” in pH stands for “power” of the activity of the H+ ion
activity in the water.
The pH scale is based on the balance between H+ ions and negatively charged Hydroxide ions
(OH-) in the water. When pH is low (e.g., pH = 2) there are a lot of H+ ions in the water. When
pH is high (e.g., pH = 13) there are a lot of OH- ions in the water. At the middle (pH=7), the
two ions balance each other out completely. Each whole pH value below 7 is ten times more
acidic than the next higher value. The same is true for whole pH values above 7, each is ten
times more basic than the value below it.
Most lakes are basic (also referred to as “alkaline”) when they first form. They become more
acidic as they age due to buildup of organic material from plant leaves and animals. As organic
substances decompose in the lake, carbon dioxide gas (CO2) is formed. This CO2 combines with
water to form a weak acid, called "carbonic" acid. This carbonic acid lowers the water’s pH over
time.
Lemon juice Pure water Bleach
(exactly half way)
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Low pH Neutral High pH
Very Acidic Very basic
High level of H+ High level of OH-
Why does pH matter?
Most fish prefer to live in water that ranges in pH from around 6.4 to 8.4. Fish eggs grow and
survive best at a narrower range of pH; from 6.0 to 7.2. Most North American rivers, lakes and
streams fall within the range of 6.5 to 8.2. Trout can only survive when the pH of the water is
between 4.1 and 9.5. If the pH of the water goes above or below those limits, the trout will die.
Perch can survive as long as the pH does not fall below 4.6 or exceed 9.5.
0 1 2 3 4 5 6 7 8 9 10 11 12 13 14
All fish are dead Fish like this best All fish are dead
In freshwater lakes and ponds, pH of the water can be affected by chemicals discharged by
communities and industries. For example, acid rain has affected many Southern Canadian lakes
and rivers. Acid rain occurs when certain pollutants (sulfur dioxide and nitrogen oxides) are
released to the air from industries like power plants. These chemicals react with water in the air
to form acids. These acids are then deposited to the land, lakes, and rivers in rain and snow.
When acid waters come into contact with certain chemicals and metals, they often make them
more toxic than normal. As an example, fish that can usually live in pH values as low as 4.8 will
die at the higher pH of 5.5 if the water contains a certain level of iron. When acid water is mixed
with small amounts of aluminum, lead or mercury, the same problem occurs. The metals are
much more toxic than they would normally be when the water is acidic.
Seawater is not as vulnerable to pH shifts as freshwater because different salts in seawater tend
to prevent large shifts in pH. This being said, climate change is slowly increasing the acidity of
the ocean because more carbon dioxide is entering seawater and forming carbonic acid. Normal
pH values in seawater are about 8.1 at the surface and about 7.7 in deep water. Some shellfish
and algae are very sensitive to changes in pH because they need to form calcium shells; we are
already seeing effects of increased ocean acidity on these animals and plants.
How do we measure pH?
pH can be estimated using strips of paper embedded with different
chemicals (litmus paper). These strips change colour depending on
the acidity or alkalinity of the water they are placed, and the colour
changes are evaluated against a guide to determine the approximate
pH range of the water. pH can also be measured directly in a lake
or river using a water quality meter. The meter has a sensor that is
specific for measuring pH. Before use, this sensor is first calibrated
in the lab using standards of known pH (typically pH 4, 7 and 10).
References/For More information Photo credit: Jenny Graydon
Hach Company’ H2O University. 2007. Important Water Quality Factors.
[Link]
Horne, A. J., and Goldman, C. R. 1994. Limnology, 2nd edition. McGraw-Hill, Inc. 576 pp.
U.S. E.P.A. What is pH? [Link]
Wetzel, R. G. 1983. Limnology, 2nd edition. Saunders College Publishing. 760 pp.
