Word: ph
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...Three years after beginning her work at the CIA, McCulla was ready to quit her day job and move into cooking full-time. Following her husband, Brian D. Goldstein ’04, who is pursuing a Ph. D. in architecture at the Harvard Graduate School of Design, McCulla returned to Cambridge. Fortuitously, McCulla came back to her alma mater just as Jessica Zdeb, the former FLP coordinator, was leaving to become an organic farmer in France...
...plan to take on two of the greatest threats to the Earth’s future—acid rain and global warming. Kurt Z. House, a research assistant in earth and planetary sciences, proposed a process known as electrochemical weathering, which increases the alkalinity—or basic pH level—of the Earth’s oceans to reduce the damage caused by acid rain and decrease carbon levels in the atmosphere. The natural ability of oceans to remove carbon from the air has suffered due to pollution-induced acid rain. House hopes to increase the waters?...
...water, chlorine, algicide. Still, the pool seldom has a proper pH: sometimes too much chlorine, sometimes none at all. There are days when I think of my pool as a malign presence that may or may not be full of chemicals, like having Barry Bonds in the backyard...
...there are and how big they are. Some 20% comes from how dense the liquid is with minerals such as calcium and magnesium--which, to my shock, is listed on the side of most bottles as the TDS: total dissolved solids. The remaining 5%, Mascha claimed, comes down to pH balance: slightly alkaline waters taste sweet; acidic ones have a tinge of sourness...
With our salad of burrata with heirloom tomatoes, Mascha poured Antipodes, a nearly mineral-free, lightly carbonated water from New Zealand, which, because of its neutral pH, tasted pleasantly sweet against the soft cheese. With my tagliatelle with ragout, I drank a medium-carbonated, high-calcium Italian water. We also had one water that flowed through volcanic rock (Hawaiian Springs), two from melted glaciers (Hawaii's Kona Deep and Canada's unpleasantly sour 10 Thousand BC) and water freshly bottled from Tasmanian rain (Tasmanian Rain). To my surprise, the waters did taste different. Or felt different. Buying an occasional bottle...