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

1 Answer
Apr 19, 2017

Answer:

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.