posted by Akira12 .
Processed cheese must be at a pH of 5.5 to 5.9 to prevent growth of unwanted microorganisms. If a sample comes back with [OH-]of 7.76e-9 as a control supervisor would you send the cheese back? Justify your answer. My asnswer is no but I don't know how to justify it by showing calculations.
OH^- = 7.76E-9
(H^+)(OH^-) = Kw = 1E-14
Solve for H^+, then convert to pH [pH = -log(H^+)] and see if it is within the brackets set between 5.5 and 5.9 for pH.