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To build the scale, two solutions are prepared: 1\u202fM HCl (pH\u00a0=\u00a00) and 1\u202fM NaOH (pH\u00a0=\u00a014). Each original solution undergoes six consecutive 1\/10 dilutions, producing acidic solutions with pH values of 1, 2, 3, 4, 5, and 6; and basic solutions with pH values of 13, 12, 11, 10, 9, and 8. Pure water (nominal pH\u00a0=\u00a07) serves as the reference. Upon adding the indicator, a beautiful rainbow of colors appears in the solution containers. To connect the experimental results with its mathematical representation, a written exercise is provided for students. This activity allows them to visually understand that, even though the change in pH is only one unit, the change in H\n                    <jats:sup>+<\/jats:sup>\n                    concentration is 10 times greater or smaller. Thus, pH is an exponential function, best expressed in logarithmic terms.\n                  <\/jats:p>","DOI":"10.1515\/cti-2024-0093","type":"journal-article","created":{"date-parts":[[2024,12,12]],"date-time":"2024-12-12T13:40:22Z","timestamp":1734010822000},"page":"325-332","source":"Crossref","is-referenced-by-count":1,"title":["pH scale. An experimental approach to the math behind the pH chemistry"],"prefix":"10.1515","volume":"7","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-5265-7930","authenticated-orcid":false,"given":"Martha Elena","family":"Ibarg\u00fcengoitia","sequence":"first","affiliation":[{"name":"High School Section: Prepaibero , 27829 Universidad Iberoamericana Ciudad de M\u00e9xico , Camino a Salazar Alf\u00e9rez 112 , Lerma , 52050 , M\u00e9xico"}]}],"member":"374","published-online":{"date-parts":[[2024,12,13]]},"reference":[{"key":"2026031715232438140_j_cti-2024-0093_ref_001","doi-asserted-by":"crossref","unstructured":"Abedi-Firoozjah, R., Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R., Rouhi, M., & Garavand, F. (2022). Application of red cabbage anthocyanins as pH-sensitive pigments in smart food packaging and sensors. Polymers, 14(8), 1629. https:\/\/doi.org\/10.3390\/polym14081629.","DOI":"10.3390\/polym14081629"},{"key":"2026031715232438140_j_cti-2024-0093_ref_002","doi-asserted-by":"crossref","unstructured":"Almaz\u00e1n-Ruiz, F., Caballero, F., Cruz-D\u00edaz, M., Rivero, E., V\u00e1zquez-Arenas, J., & Gonz\u00e1lez, I. (2015). Nickel recovery from an electroplating rinsing effluent using RCE bench scale and RCE pilot plant reactors: The influence of pH control. Chemical Engineering Research and Design, 97, 18\u201327. https:\/\/doi.org\/10.1016\/j.cherd.2015.02.022.","DOI":"10.1016\/j.cherd.2015.02.022"},{"key":"2026031715232438140_j_cti-2024-0093_ref_003","unstructured":"Badui, S. (2013). Food Chemistry (In Spanish). Mexico City, M\u00e9xico: Pearson Educaci\u00f3n."},{"key":"2026031715232438140_j_cti-2024-0093_ref_004","unstructured":"Baldor, A. (2011). Algebra (In Spanish). 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Retrieved from: https:\/\/pubs.acs.org\/journal\/jceda8.","DOI":"10.1021\/acs.jchemed.1c00819"},{"key":"2026031715232438140_j_cti-2024-0093_ref_008","unstructured":"Habschied, K., & Mastanjevi\u0107, K. (2022). Maintaining the quality control of beer. In: H. Glava\u0161, M. Hadzima-Nyarko, M. Karaka\u0161i\u0107, N. Ademovi\u0107 & S. Avdakovi\u0107 (Eds.), 30th international conference on organization and technology of maintenance (OTO 2021). OTO 2021. Lecture Notes in networks and systems (Vol.\u00a0369). Cham: Springer."},{"key":"2026031715232438140_j_cti-2024-0093_ref_009","unstructured":"Helmenstine, A. (2019). pH definition and equation in chemistry. Retrieved February 20 2024 from: https:\/\/www.thoughtco.com\/definition-of-ph-in-chemistry-604605."},{"key":"2026031715232438140_j_cti-2024-0093_ref_010","unstructured":"Hopkins, E., Sanvictores, T., & Sharma, S. (2022). Physiology, acid- base balance. National library of medicine. Treasure Island (FL): Stat Pearls Publishing. Retrieved February 26, 2024 from: https:\/\/www.ncbi.nlm.nih.gov\/."},{"key":"2026031715232438140_j_cti-2024-0093_ref_011","unstructured":"Kariper, A. (2011). An investigation into the misconceptions, erroneous ideas and limited conception of the pH concept in pre-service science teacher education. Chemical Education Journal, 14(1). http:\/\/chem.sci.utsunomiya-u.ac.jp\/cejrnlE.html."},{"key":"2026031715232438140_j_cti-2024-0093_ref_012","doi-asserted-by":"crossref","unstructured":"Lim, K. (2006). Negative pH does Exist. Journal of Chemical Education, 83(10), 1465. https:\/\/doi.org\/10.1021\/ed083p1465.","DOI":"10.1021\/ed083p1465"},{"key":"2026031715232438140_j_cti-2024-0093_ref_013","unstructured":"Mandal, H. (2014). Influence of wastewater pH on turbidity. International Journal of Environmental Research and Development, 4(2), 105\u2013114. http:\/\/www.ripublication.com\/ijerd.htm."},{"key":"2026031715232438140_j_cti-2024-0093_ref_014","doi-asserted-by":"crossref","unstructured":"Nawaz, H., Shad, M., & Rauf, A. (2018). Optimization of extraction yield and antioxidant properties of Brassica oleracea convar Capitate var L. Leaf extracts. Food Chemistry, 242, 182\u2013187. https:\/\/doi.org\/10.1016\/j.foodchem.2017.09.041.","DOI":"10.1016\/j.foodchem.2017.09.041"},{"key":"2026031715232438140_j_cti-2024-0093_ref_015","doi-asserted-by":"crossref","unstructured":"Park, E., & Choi, K. (2013). Analysis of student understanding of science concepts including mathematical representations: pH values and the relative differences of pH values. 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