Dear fellow scientists,
My Name is Eric Flank and I am a high school chemistry and physics
teacher. We recently did a series of experiments and activities
focussing on the electricity producing capability of food when probed
with different combinations of metals. The students also tried to
measure the pH using pH paper. The metals we use were an aluminum tab,
nail, solid copper wire, cement spike, galvanized sheet metal.
Is there any literature or information about the explanation for the why
certain combination give higher voltages then others. Is there any
listing of the pH of various food. Also is there any medical or health
reasons for eating foods of either low pH for certain conditions and
high pH for other.
Any help would be appreciated.
Also if there are any opportunies for either High School or University
students to do cooperative activities we could send the data that has
been accumulated for about 30 foods with 5 combinations of metals.
Thank you in advance for the information.
PS. the NET has been searched and some information gleaned is as follows:
o There may be a correlation between bitterness and alkalinity
o cabbage-family vegetables: broccoli, cauliflower, Red cabbage
o brussels sprouts, mild cheeses, eggplant
o non-bitter vegetables: green beans, peas
o Asparagus root (Asparagus lucidus), Ginseng (panax Ginseng)
o Sun Chlorella
o low acid foods figs, all meats, fish, seafoods, and some dairy foods
o barley green leaves
o alkaline-forming foods include natural honey, herb tea, fruits, seeds,
vegetables, miso, radish, ginseng, and the "King of Alkaline Food,"