buffers
buffers 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.
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Acid Rain , Acid rain is a popular phrase used to describe rain, snow, fog, or other precipitation that is full of acids that collect in the atmosphere due to th… Acid Soil , acid soil Soil that has a pH less than 7.0. Degrees of soil acidity are recognized. Soil is regarded as ‘very acid’ when the reaction is less than pH… Aspartic Acid , aspartic acid (aspartate) (ă-spar-tik) n. see amino acid.
aspartic acid (aspartate) A non‐essential amino acid.
aspartic acid An aliphatic, acidic, p… Buffer , Buffer
A buffer is a solution that resists changes in pH upon the addition of acid or base. Buffers typically contain several species that react with… Lactic Acid , Lactic acid is a colorless, water-soluble liquid that freezes, or solidifies, at 64.4°F (18°C)—just slightly below normal room temperature . It is sc… Glutamic Acid , glutamic acid A non‐essential amino acid; it is acidic since it has two carboxylic acid groups; its amide is glutamine. See also monosodium glutamate…
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buffers