Substances that prevent a change in the pH when acid or alkali is added. Salts of weak acids and bases are buffers and are commonly used to control the acidity of foods. Amino acids and proteins also act as buffers. The pH of blood is maintained by physiological buffers including phosphates, bicarbonate, and proteins.
buffers
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 | Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
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Mentioned in
- buffer pool (technology)
- block standby (computer science)
- unchecked buffer (technology)
- alkali
- volumetrics (technology)
- buffer
- buffer
- buffer (technology)
- acid
- polyphosphates
- buffer pooling (computer science)
- control unit (computer science)
- location analysis (design engineering)
- double buffering (technology)
