Søren Sørensen and the pH Scale
Measuring the hidden chemistry that governs life
As agricultural science moved deeper into chemistry, one persistent problem remained:
Soil reactions mattered—but they were difficult to describe with precision.
Farmers knew some soils were “sweet.”
Others were “sour.”
Certain crops thrived in one field and failed in another, even when nutrients appeared similar.
What was missing was a common language for acidity and alkalinity.
That language arrived in 1909 through the work of Søren Sørensen.
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Why acidity mattered
Long before the pH scale existed, growers understood its effects.
They observed that:
* legumes struggled in sour (acidic) soils, while crops favoring sweet (alkaline) conditions performed better
* lime improved structure and crop performance
* nutrients behaved differently from field to field
But these observations lacked precision.
Without a way to quantify soil reaction, recommendations remained general and inconsistent.
Chemistry needed a ruler.
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The birth of the pH scale
Sørensen, working in biochemical research, introduced the pH scale as a way to measure the concentration of hydrogen ions in solution.
The scale:
* ranges from acidic to alkaline
* is logarithmic rather than linear
* reflects exponential change with each whole unit
Here’s the simplified breakdown:
* More hydrogen ions → lower pH → acidic
* Fewer hydrogen ions → higher pH → alkaline (basic)
pH Value — What it Means
* 0–6: Acidic (lots of hydrogen ions)
* 7: Neutral (balanced)
* 8–14: Alkaline (fewer hydrogen ions)
This exponential point is critical.
A shift of one pH unit represents a tenfold change in acidity.
Suddenly, subtle differences could be expressed clearly—and compared reliably.
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From laboratory to soil
Although developed for biochemical applications, the pH scale quickly proved invaluable to...
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