I should have known that a good Pilsner is also a good teacher.
In article <%rRc4.1266$Cj3.4839444 at bunson.tor.sfl.net>, "Achim
Recktenwald, PhD" <ARecktenwald at StressGen.com> wrote:
> 'pH' stands for the Latin 'pondus hydrogenium', i.e., the weight/power of
>> The term was coined and defined at the end of the 19th century by the Danish
> chemist Sorensen (the 'o' in the name has a slash through it) and a
> colleague, whose name I have forgotten.
> They were employed by the Carlsberg beer brewery in Copenhagen and trying
> to figure out the parameters causing bad brews. They discovered as one of
> the most decisive parameters the hydrogen-ion concentration.
>> Microbiologists later discovered that at high pH-values yeasts do not grow
> anaerobically and strains of the anaerobe bacterium Clostridium take over,
> producing a rather foul smelling brew.