buffers

A Dictionary of Food and Nutrition | 2005 | 327 words | Copyright

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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DAVID A. BENDER. "buffers." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 13 Feb. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "buffers." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 13, 2012). http://www.encyclopedia.com/doc/1O39-buffers.html

DAVID A. BENDER. "buffers." A Dictionary of Food and Nutrition. 2005. Retrieved February 13, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-buffers.html

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