Posted by **Tricia** on Wednesday, December 5, 2012 at 12:33am.

Processed cheese must be at a pH of 5.5 to 5.9 to prevent the growth of unwanted microorganisms. If sample of cheeese has an [OH^-]of 7.76*10^-9, what does it mean? Show calculation. I really need help with please. Kindly show me hoe to compute it thanks a lot.

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