pH is the concentration of free protons (H+ ions) in a beverage that dissociates from acids. The activity and concentration of ions in a beverage may be affected by the beverage’s temperature, which is related to the pH. It may happen due to a decreased tendency of hydrogen bond formation. A low pH level in a beverage is associated with complications such as metabolic acidosis and dental erosion. The literature on the relation between pH level and temperature of the beverages is scarce. So, a quasi-experimental study was conducted to correlate the pH of the beverage with its temperature. Carbonated beverages, apple cider vinegar, commercial fruit juice (mango juice), wine, distilled spirit, and beer were included as study samples.  The most consumed non-alcoholic beverages were selected by survey, while alcoholic beverages were chosen based on anecdotal evidence.  Carbonated  beverages,  fruit  juice,  and  beer were not diluted, but wine (1:1), distilled spirit (1:1), and apple  cider  vinegar  (3:25)  were  diluted  with  water  as per the manufacturer’s instructions. The pH level of six beverages  (n=30,  5  samples  for  each  beverage  group) was  measured  using  a  pH  Meter  (HANNA),  and  the temperature  (0C)  of  the  attributed  beverages  was monitored  using  the  pH  Meter  with  automatic temperature  compensation  systems.  This experimental trial was conducted at a controlled room temperature (370C) at the Department of Chemical Engineering, Bangladesh University of Engineering and Technology, Dhaka, Bangladesh. The mean value of pH and beverage’s temperature were analyzed by One Sample T-Test. The correlation between the variables (pH and beverage’s temperature) was analyzed by Bivariate correlation (Pearson) analysis with significance level at 0.01. The findings indicated a very strong inverse correlation (r=-0.96) between pH and temperature of beverages. To conclude, a lower pH of a beverage was observed to be associated with a higher beverage temperature. Beverage consumption at the coolest possible temperature is recommended to prevent complications of beverage acidity, such as metabolic acidosis or dental erosion.

Rozina Akter Rizdina (born January, 1983, Dhaka, Bangladesh) is an Academic Researcher best known for her contributions to the research work is up to date on advances in medical and dental science. After graduation in 2007, she completed MPH (Master of Public Health) degree in 2017 from Faculty of Preventive and Social Medicine, and PhD degree from Faculty of Dentistry, Bangabandhu Sheikh Mujib Medical University, Dhaka, Bangladesh. She has been published 12 original articles (1 PubMed indexed and 5 Scopus indexed). She served for 8 years as a Co-investigator, Academic Research, Bangabandhu Sheikh Mujib Medical University. Rozina Akter has contributed a new insight by conducting 23 researches regarding the exploration of oral and systemic diseases and medications with therapeutic effects. She was also assigned as a demonstrator for Resident of Post-Graduate Programs to undertake academic thesis in Faculty of Dentistry, BSMMU. At present she has been serving as a Senior Research Officer in Department of Public Health and Informatics, Faculty of Preventive and Social Medicine, BSMMU