pH is a logarithmic measure of hydrogen ion concentration, initially defined by Danish biochemist Søren Peter Lauritz Sørensen in 1909. The Oxford English Dictionary states that “p” stands for potenz, which, in German, translates to “power,” and “H” represents hydrogen. Therefore, the abbreviation pH translates to “power of hydrogen.” In a paper written by Sørensen, pH is formerly written as PH. However, the modern notation “pH” was adopted by W. Clark for typographical convenience in 1920.
Hydrogen ions, or protons, are crucial suppliers to various chemical and biological processes, indicated by the abbreviation “pH.” A “low pH” resembles a very high concentration of protons, and a “high pH” signifies a low concentration of protons. The concept of pH goes further as water contains polar bonds that can ionize, forming a hydroxide ion and a proton. An individual water molecule–water contains a few hydroxide ions and a few protons– does not ionize very quickly; however, factoring in a large number of water molecules, a few take on an ionized state.
Regular water generally has a pH near 7. The range may vary slightly higher or lower depending on the presence of dissolved minerals. A low pH of 1-3 is deemed very acidic, while a high pH of 12 to 14 is very basic. Water contains lots of protons and very few hydroxide ions at low pH. Mostly due to the equilibrium dysregulation between ionized and non-ionized water caused by the extra protons pushing to the non-ionized side. This equilibrium dysregulation falls under le Chatlelier’s principle in two ways: (1) There is overconcentration of hydroxide ions and no free protons at high pH. (2) the remaining free protons will interact with the hydroxide ions to re-form water.