Final answer:
The pH range of wines is 2.6 to 3.6, and the corresponding range of hydrogen ion concentrations is approximately 0.0025 to 0.00025 moles per liter.
Step-by-step explanation:
The pH scale is used to describe the acidity or basicity of a solution and ranges from 0 to 14. A change of one unit on the pH scale represents a change in the concentration of hydrogen ions by a factor of 10. In the case of wines, the pH readings vary from 2.6 to 3.6. Using the pH scale, we can calculate the corresponding range of hydrogen ion concentrations:
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- For a pH of 2.6, the hydrogen ion concentration would be 10-2.6 moles per liter.
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- For a pH of 3.6, the hydrogen ion concentration would be 10-3.6 moles per liter.
Therefore, the corresponding range of hydrogen ion concentrations for wines is approximately 0.0025 to 0.00025 moles per liter.
The pH of wine ranges from 2.6 to 3.6, corresponding to a hydrogen ion concentration range that goes from approximately 2.51 x 10⁻³ M to 2.51 x 10⁻⁴ M. The pH value is the negative log of the hydrogen ion concentration.
The pH scale is used to measure the acidity or basicity of a solution. The pH of wine ranges from 2.6 to 3.6, which means we need to find the corresponding hydrogen ion concentration. The pH is the negative logarithm of the hydrogen ion concentration, which can be expressed mathematically as pH = -log[H+]. Therefore, to calculate the concentration from the pH, the anti-logarithm of the negative pH value is used.
For a wine with a pH of 2.6, the hydrogen ion concentration would be 10-2.6 M, which equals 2.51 x 10-3 M. For a wine with a pH of 3.6, the concentration would be 10-3.6 M, which equals 2.51 x 10-4 M. Thus, the range of hydrogen ion concentrations for wines is approximately from 2.51 x 10-3 M to 2.51 x 10-4 M.