Question

The `[-OH]`] in a sample of egg whites is `6.3 times 10^-7` `M`. What is the `[H_3O^+]` in these egg whites?

Answer 1

We know that `pOH+pH=14` in aqueous solution...........

Explanation:

`pOH=-log_10(6.3xx10^-7)=-(-6.2)=6.2`

And thus `pH=7.80`

Now `pH=-log_10[H_3O^+]`

And thus, taking anti-logs............

`[H_3O^+]=10^(-7.80)*mol*L^-1=1.5xx10^-8*mol*L^-1.`

The soapiness, and bitterness, and sliminess of egg white, is characteristic of this basic property; our sense of taste can discriminate this. Egg-yolks (and most things that taste good) are slightly acidic.

See here and here.