alkalization

Alkalization is the process of increasing a substance’s alkaline content or pH toward the alkaline side of the pH scale. In water and other aqueous systems, alkalinity is the buffering capacity that resists pH change, largely due to dissolved bicarbonate, carbonate, and hydroxide ions. Alkalization can occur when bases are added or when chemical reactions consume hydrogen ions or carbon dioxide, shifting the equilibrium toward hydroxide and carbonate species.

In chemistry, alkalization often involves bases such as sodium hydroxide, potassium hydroxide, or sodium carbonate. It is used to raise pH in water treatment, various industrial processes, and food processing to control acidity and reaction conditions.

In physiology, alkalosis (alkalemia) refers to a condition where arterial pH rises above roughly 7.45. It can be metabolic, caused by excess bicarbonate or loss of hydrogen ions, or respiratory, due to decreased carbon dioxide. Alkalosis affects acid–base balance and can influence nervous system excitability and electrolyte status.

In agriculture, soil alkalization raises soil pH, sometimes through liming with calcium or magnesium carbonates. Higher pH soils can reduce the availability of certain micronutrients and alter plant growth, requiring management of fertilization and crop selection.

Measurement and context: pH expresses acidity versus alkalinity, with values above 7 indicating alkaline conditions. Total alkalinity, often reported as mg/L as calcium carbonate, indicates a solution’s capacity to neutralize acids.

Risks and considerations: excessive alkalization can cause scaling and corrosion in equipment, nutrient imbalances in soils and waters, and, in clinical contexts, electrolyte disturbances if not properly managed.