H+
Chemical
Acids are added to neutralize base and inverse; a buffer only stabilizes the pH.
A coefficient.
Your food is usually made up of polymers. You get monomers in your digestion. So from the proteins, you get amino acids. From lipids, you get fatty acids and glycerol. From carbohydrates, you get simple sugars. You have to boil proteins in strong hydrochloric acid for about twenty four hours to get amino acids. But with the help of pepsin, you get amino acids in about one hour, without spending the energy. That is the beauty of enzymes and digestion.
When an electron is added to an atom, its size increases due to increase in repulsions between the electrons.
Chemical
1. Hydrogenation
chemical buffer
polyacrylamide & XANTHANUM GUM
Acids are added to neutralize base and inverse; a buffer only stabilizes the pH.
most acids have a H+ that gets added like H2O+H+=H3O or Cl+H+=HCl
When citric acid is added, or any acid for that matter, the pH of a substance will decrease. This is because since acids have a low pH they will decrease the pH of other substances when added to it.
A coefficient.
The atomic number increase with 1.
Increased pressure is a physical change, not a chemical change - even if the increase in pressure is itself the result of a chemical process.
Acids are added in foods for taste and as preservatives.
Yes, depending on the number of nodes added, the topology of the network, and how busy the nodes are.