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

Apr 19, 2017

We know that $p O H + p H = 14$ in aqueous solution...........

#### Explanation:

$p O H = - {\log}_{10} \left(6.3 \times {10}^{-} 7\right) = - \left(- 6.2\right) = 6.2$

And thus $p H = 7.80$

Now $p H = - {\log}_{10} \left[{H}_{3} {O}^{+}\right]$

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

$\left[{H}_{3} {O}^{+}\right] = {10}^{- 7.80} \cdot m o l \cdot {L}^{-} 1 = 1.5 \times {10}^{-} 8 \cdot m o l \cdot {L}^{-} 1.$

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.