Sorensen, Soren

Sorensen, Soren Peter Lauritz (1868-1939) Danish biochemist in Copenhagen suggested a convenient way of expressing acidity - the negative logarithm of hydrogen ion concentration (pH). 

Sorensen, Soren Peter Lauriti (1868-1939) Danish chemist who in 1909, while describing the effect of hydrogen ion concentration on enzyme activity, proposed the use of a negative logarithm of this concentration as a measure of acidity and alkalinity. This became the standard pH scale now in universal use. He also studied amino acids, enzymes, and proteins. He and his wife Magrete were the first to crystallize the egg protein albumin. 

The pH scale was introduced by the Danish chemist Soren Sorensen in 1909 in the course of his work on quality control in the brewing of beer and is now used throughout science, medicine, agriculture, and engineering. 

The pH scale was invented in 1909 by a Danish biochemist named Soren Sorensen (1868-1939). The pH of a substance is a measure of its acidity. Because acids donate hydrogen ions, when they are added to a solution they increase its hydrogen ion concentration. The addition of a base decreases the hydrogen ion concentration in a substance because bases accept hydrogen ions. 

The range of hydrogen ion concentrations encountered in chemistry is very large, so it is convenient to adopt the pH notation first developed by another Scandinavian chemist (Danish this time), Soren Peder Lauritz Sorensen. He defined pH as the negative logarithm (to the base 10) of the hydrogen ion concentration , or... 

Because the concentrations of and OH ions in aqueous solutions are frequently very small numbers and therefore inconvenient to work with, Soren Sorensen in 1909 proposed a more practical measure called pH. The pH of a solution is defined as the negative logarithm of the hydrogen ion concentration (in mol/L) ... 

Soren Peer Lauritz Sorensen (1868—1939). Danish biochemist. Sorensen originally wrote the symbol as pjj and called p the hydrogen ion exponent (Wasserstoffionexponent), it is the initial letter of Potenz (German), puissance (French), and power (English). It is now customary to write the symbol as pH. 

The six presidents were Sophus Mads Jorgensen (1879 1902 and again 1903 1906), as mentioned, Odin Christensen (1902 1903), Soren Peter Lauritz Sorensen (1906-1907), the polytechnic graduate Juhus Petersen (1907 1910), Einar Biilmann (1910-1913), and Christian Winther (1913 1916). 

Because the concentrations of and OH" ions in aqueous solutions are frequently very ap nefoip yfyyygi y[Pg.566]

An iterative method is used for the calculation of activity coefficients. Concentrations of H+ and OH in aqueous solutions are usually very small numbers and therefore are difficult to be handled. Soren Sorensen proposed a more practical measure called pH, which indicates the acidity, neutrality, or alkalinity of an aqueous solution. Mathematically, for ions of H+, one obtains... 

Danish biochemist Soren Peter Lauritz Sorensen... 

The range of possible hydrogen ion concentrations in different solutions is very large. It can range from 10 mol dm to 10 moldm". In order to overcome the problem of dealing with a wide range of numbers, the Danish chemist Soren Sorensen introduced the pH scale. 

The scale ranges from 1.0 (highly acidic) to 14.0 (highly alkaline) with neutral solutions such asdeionized waterwith apH of 7.0. The scale was developed in 1909by Danish chemist Soren Peder Lauritz Sorensen (i868-1939). 

As just pointed out, the acidity or basicity of a solution can be described in terms of its concentration. In 1909, Soren Sorensen (1868-1939), a biochemist working at the Carlsberg Brewery in Copenhagen, proposed an alternative method of specifying the acidity of a solution. He defined a term called pH (for power of the hydrogen ion ) ... 

Soren P. L. Sorensen, Om Argon og Helium [On argon and helium], Nyt Tidsskrift... 

The control of pH is often important in industrial processes. For example, in the mashing of barley malt, the first step of making beer, the pH of the solution must be maintained at 5.0 to 5.2, so that the protease and peptidase enzymes can hydrolyze the proteins from the barley. The inventor of the pH scale, Soren Sorensen, was a research scientist in a brewery. 

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