328 PROTOPLASM 



in a base, an alkali; this is, in turn, due to a lack of water, which 

 causes urea to collect in the kidneys. Consequently, the proper 

 treatment is to drink water. Acidosis in nephritis likewise causes 

 kidney disorders; those organs cannot then secrete phosphate 



(KH2PO4). 



It should not be assumed that a reaction against the medical 

 practice of feeding alkalies to patients suffering from an acid 

 condition means that the practice is altogether discarded or that 

 it is not at all beneficial. In the case of diabetes, acidity may be 

 so great as to lead to a state of coma. If, now, sodium bicar- 

 bonate is fed, there is a quick response toward the alkaline side 

 which is to be detected immediately in the blood and urine. 

 This gives instant relief from the acid condition which may help 

 save the patient's life, but the relief is only temporary; the acid 

 condition returns — the bicarbonate has not reached the cause. 



Belief in the interdependence of health and pH outweighs 

 skepticism. This is to be seen from the emphasis laid on the 

 relation between health and acidity and alkalinity in foods. 

 The pH of some common foods is given below (from La Motte 

 Chemical Products Company). 



Apples (or cider) 2.9 to 3.5 Lemons 2.2 to 2.4 



Asparagus 5 . 4 to 5 . 7 Milk, human 6 . 6 to 7 . 6 



Beans 5.0 to 6.0 Milk, cows 6.4 to 6.8 



Bread, white 5.0 to 6.0 Plums 2.8 to 3.0 



Crackers 7 . to 8 . 5 Squash 5 . to 5 . 3 



Corn 6.0 to 6.5 Tomatoes 4.1 to 4.4 



Cherries 3 . 2 to 4 . 1 Water, sea 8 . to 8 . 4 



Dates 6 . 2 to 6 . 4 Water, distilled (in equi- 

 librium with air) 5 . 7 to 5 . 8 



Grapes 3 . 5 to 4 . 5 Water, distilled (free 



from CO2) 6.8 to 7.0 



Certain foods, acid or alkaline in themselves, may have 

 "potential" alkahnity or acidity which is quite independent of 

 the actual pH value in the natural state; that is to say, an acid 

 food may have qualities that will lead to an alkaline reaction 

 in the body. This property is possessed by lemons, which, while 

 in themselves acid, produce an alkaline condition in the body. 

 Citric acid, COOHCH2-C(OH)-COOH-CH2-COOH, the chief 

 acid of lemons, is tribasic ; that is to say, there are three replace- 

 able hydrogen atoms in the form of three carboxyl (COOH) 

 groups. To the taste, this acid is sour; to the hydrogen-ion 



