An artisan cheesemaker is monitoring the acidification of milk during whey separation. To check the progress of the fermentation, the cheesemaker places a sample drop of the fermenting whey onto a strip of wide-range universal indicator paper.
Describe how the cheesemaker can determine the pH value of the whey from this indicator paper.
Practise Edexcel GCSE Chemistry Acids with exam-style questions for Foundation and Higher tier. 276 questions, matched to the Edexcel GCSE Chemistry (1CH0) specification and written in Paper 1 and Paper 2 style. Every question includes a full worked solution and mark scheme, so you can see where marks are awarded rather than just whether you got the answer right.
