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Vulnerability to UV-B produces ROS such as O 2 , O 2 and OH (Moldau 1999)

PH Scale of Common Materials pH 0 Extremely acidic Battery acid (sulfuric acid) highly corrosive, industrial use pH 1 Very strong acid Stomach acid (hydrochloric acid) essential for digestion Industrial acid solutions pH 2 Lemon juice natural fruit acid Vinegar (acetic acid) used in cooking and cleaning Cola and sports drinks acidic due to phosphoric acid pH 3 Orange juice citrus-based acid Soda and carbonated beverages Pickled foods pH 4 Tomatoes and tomato juice Acid rain environmental concern, often around pH 4.04.5 Apples and grapes pH 5 Black coffee slightly acidic due to organic acids Bananas Bread pH 6 Urine varies depending on hydration and diet Milk close to neutral but slightly acidic Saliva (resting state) pH 7 Neutral Distilled water baseline for neutrality Human blood (technically ~7.4 but considered close to neutral for reference) pH 8 Sea water slightly basic due to dissolved minerals Eggs (especially egg whites) Baking powder (mildly basic when dissolved) pH 9 Baking soda (sodium bicarbonate) common antacid Toothpaste (some types) Hand soap (mild base) pH 10 Milk of magnesia (magnesium hydroxide) used to relieve indigestion Great Salt Lake water mineral-rich, alkaline environment Some detergents pH 11 Ammonia solution (household cleaner) Window cleaners Mild bleach products pH 12 Soapy water alkaline due to sodium salts Heavy-duty detergents Hair relaxers pH 13 Oven cleaner contains strong bases like sodium hydroxide Household bleach (concentrated) pH 14 Extremely basic (alkaline) Liquid drain cleaner highly caustic, often pure sodium or potassium hydroxide Industrial degreasers Other Questions Related to PH Scales 1

Enzymes such as lipase appear to play a critical role in this process, helping in the breakdown of these fats

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