It depends upon a number of factors discussed below. But first, a few points on what pH means: pH is a logarithmic measure — pH = log10 1/[H+]. Hence, if you mix equal parts of a pH 2 solution and pH 4 solution, you will not necessarily end up with a pH 3 solution –
Reason No. 1: According to the definition of pH, the pH 2 solution has 100 times the concentration of hydrogen ion [H+], not twice the concentration.
Reason No. 2: Both the pH 2 solution and pH 4 solution may contain “buffering agents” which dampen shifts in pH despite the addition of acids or bases.
Hence, to anticipate the resulting pH, it is useful to measure the relative buffering capacities of the two solutions in addition to their pH. The measures used to define buffering capacity (acidity and alkalinity) are derived from the amount of acid or base needed to bring the solutions to neutrality (pH 7).
With this background, the following factors influence the pH of commercial solutions of H2O2:
% H2O2 Conc. | 0 | 10 | 20 | 30 | 40 | 50 | 60 | 70 | 80 | 90 | 100 |
pH @ 25-deg C | 7.0 | 5.3 | 4.9 | 4.7 | 4.6 | 4.5 | 4.5 | 4.5 | 4.6 | 4.9 | 6.2 |
Consequently, it is not possible to state with any certainty the pH of commercial H2O2 solutions. However, it is likely that the apparent pH will be pH 4-5 for the more dilute products (3-10% H2O2) and pH 1-4 for the more concentrated products (35-70%). In terms of buffering capacities, one would expect to find an inverse correlation with product purity. Thus, a general ranking of H2O2 grades might be as follows:
Buffering Capacity
Lowest | Moderate | Highest |
---|---|---|
Semiconductor | Technical | Cosmetic |
Electronic (etching) | Standard | Metallurgical |
Pharmaceutical | Dilution | |
Reagent (laboratory) | ||
NSF | ||
Food |
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