what is buffering and how does it relate to foods.?
117085
Buffering, in chemical terms, is a weak acid and its cooresponding salt or a weak base and its cooresponding salt.  The idea is that the weak acid will go to an equilibrium like the following example.  Suppose that I have a weak acid HA and the salt with the anion A-.  The acid will go into equilibrium:\nHA <---> H+ + A-\nWhat will happen is that if you add H+ ions to the buffer solution (acids will add H+ ions), they will be consumed into the reaction to become more HA.  If you add a base (adding OH- ions), it will react away H+ to form water and force more A- to form.  Either way, this buffer system will resist a change in pH.  That's what buffers do. \nBuffers are essential in our body because even though we consume all of these orange juices and sodas, which are both acidic, our body needs to maintain a very precise slightly basic pH, or else we could die.  This is done with CO2 in solution in our bodies.
777786
what affects buffers?\n\ndepends on which bufffers  -pH will with solubility, aas will temperature\n\nmaximum capacity depends on individual buffer - citric acid maxes at 3 base molecules, as does phosphates..\n\n\nnow to the question - what will you do for me?????   Good  thing I am a Christian - so i'll just take a thank you
207807
Prepackaged and processed foods.  The sodium is used as a preservative.  I know canned soups especially are loaded with sodium, sometimes one can contains upto 55% of your daily allowance of sodium.\n\nBasically anything that comes in a box is going to have jacked up sodium unless it's listed as "reduced sodium"
707264
Methylamine (CH3NH2) and methylammonium chloride (CH3NH3Cl) would be a good buffer in both are in solution together in appreciable concentrations.\n\nNitrates, chlorides, and sulfates (either as acids or salts) will not act as buffers as those anions have no tendency to act as bases (they are the anions from strong acids, which are "strong" because they dissociate completely in solution).  The same with alkali metal hydroxides, which are strong bases.
301802
It's probably not the best thing for you as this can mess up your body chemistry if you're not used to this.  Nothing really horribly serious will happen though because your fluids are buffers.  A buffer is a solution which doesn't drastically change pH if an acid or base is added.  For example, your blood is a buffer solution.  On a daily basis you eat all sorts of acidic or basic things, but your insides need to be kept at a consistent pH.  Because buffer solutions don't change pH very much, your body can stay at a constant pH, and your organs won't fail.  I also think I heard that many cities have water with a pH of 9.
905977
While it lowers the mp of water as stated earlier (a colligative property), more importantly, the dissolving process (measured by heat of solvation) is endothermic.  It takes energy to separate the ions in the salt (solute).  That energy comes from the solvent (water).\n\nTherefore, the solution cools.  (BTW, the salt goes into the cooling or refrigerant bath, not the edible product itself).\n\nIf you start with ice water(0 C), then you end up cooler than zero.  At those temps, the fatty emulsion of protein and water (aka cream) (as well as sugar and flavoring) solidifies.\n\nYum, yum and enjoy.
565079
Initial decay is from cell lysis and release of enzymes from lysosomes. The body essentially starts eating itself. This doesn't last long though and then bacterial processes commence. That's why refrigeration slows down decay, the bacteria are 'cold blooded' so to speak.
1186506
1...ALKALIZING FOODS \nVEGETABLES\nGarlic\nAsparagus\nFermented Veggies\nWatercress\nBeets\nBroccoli\nBrussel sprouts\nCabbage\nCarrot\nCauliflower\nCelery\nChard\nChlorella\nCollard Greens\nCucumber\nEggplant\nKale\nKohlrabi\nLettuce\nMushrooms\nMustard Greens\nDulce\nDandelions\nEdible Flowers\nOnions\nParsnips (high glycemic)\nPeas\nPeppers\nPumpkin\nRutabaga\nSea Veggies\nSpirulina\nSprouts\nSquashes\nAlfalfa\nBarley Grass\nWheat Grass\nWild Greens\nNightshade Veggies\n FRUITS\nApple\nApricot\nAvocado\nBanana (high glycemic)\nCantaloupe\nCherries\nCurrants\nDates/Figs\nGrapes\nGrapefruit\nLime\nHoneydew Melon\nNectarine\nOrange\nLemon\nPeach\nPear\nPineapple\nAll Berries\nTangerine\nTomato\nTropical Fruits\nWatermelon\n\nPROTEIN\nEggs\nWhey Protein Powder\nCottage Cheese\nChicken Breast\nYogurt\nAlmonds\nChestnuts\nTofu (fermented)\nFlax Seeds\nPumpkin Seeds\nTempeh (fermented)\nSquash Seeds\nSunflower Seeds\nMillet\nSprouted Seeds\nNuts OTHER\nApple Cider Vinegar\nBee Pollen\nLecithin Granules\nProbiotic Cultures\nGreen Juices\nVeggies Juices\nFresh Fruit Juice\nOrganic Milk\n(unpasteurized)\nMineral Water\nAlkaline Antioxidant Water\nGreen Tea\nHerbal Tea\nDandelion Tea\nGinseng Tea\nBanchi Tea\nKombucha\n\nSWEETENERS\nStevia\n\nSPICES/SEASONINGS\nCinnamon\nCurry\nGinger\nMustard\nChili Pepper\nSea Salt\nMiso\nTamari\nAll Herbs\n\nORIENTAL VEGETABLES\nMaitake\nDaikon\nDandelion Root\nShitake\nKombu\nReishi\nNori\nUmeboshi\nWakame\nSea Veggies \n\n\n2...ACIDIFYING FOODS \nFATS & OILS\nAvocado Oil\nCanola Oil\nCorn Oil\nHemp Seed Oil\nFlax Oil\nLard\nOlive Oil\nSafflower Oil\nSesame Oil\nSunflower Oil\n\nFRUITS\nCranberries\n\nGRAINS\nRice Cakes\nWheat Cakes\nAmaranth\nBarley\nBuckwheat\nCorn\nOats (rolled)\nQuinoi\nRice (all)\nRye\nSpelt\nKamut\nWheat\nHemp Seed Flour\n\nDAIRY\nCheese, Cow\nCheese, Goat\nCheese, Processed\nCheese, Sheep\nMilk\nButter NUTS & BUTTERS\nCashews\nBrazil Nuts\nPeanuts\nPeanut Butter\nPecans\nTahini\nWalnuts\n\nANIMAL PROTEIN\nBeef\nCarp\nClams\nFish\nLamb\nLobster\nMussels\nOyster\nPork\nRabbit\nSalmon\nShrimp\nScallops\nTuna\nTurkey\nVenison\n\nPASTA (WHITE)\nNoodles\nMacaroni\nSpaghetti\n\nOTHER\nDistilled Vinegar\nWheat Germ\nPotatoes DRUGS & CHEMICALS\nChemicals\nDrugs, Medicinal\nDrugs, Psychedelic\nPesticides\nHerbicides\n\nALCOHOL\nBeer\nSpirits\nHard Liquor\nWine\n\nBEANS & LEGUMES\nBlack Beans\nChick Peas\nGreen Peas\nKidney Beans\nLentils\nLima Beans\nPinto Beans\nRed Beans\nSoy Beans\nSoy Milk\nWhite Beans\nRice Milk\nAlmond Milk
357624
Buffered/Registered means built in error checking, and some CPUs need that (typically high end ones)\n\nUn-buffered/registered means that it doesn't do this, average PCs require this kind and is cheaper
696123
buffer solution ?\nBuffer solution is  solution of which the pH does not change significantly on the addition of a little acid or base.\n\nBuffer are also important in many industrial processes.Certain processed food has to be prepared in a buffered form so that when consumed does not cuase undue changes in pH.
1131428
In answering another question I found this website - maybe they have some pointers for you or someone you can talk to - http://www.foodaddicts.org/index.html \n\nJohn
406274
I take the Buffered Creatine. What you guys talking about is the old one which requires loading. My comment is simply nothing wrong if you take the buffered one.
853918
Tris buffers the solution at a given pH.  If it's not buffered, the tendency is for the buffer to become acid as the gel progresses.  If the pH becomes acidic, the gel looks like garbage.\n\nEDTA is a chelating agent, it will protect the DNA from the action of DNAses.\n\nBorate provides ions to the solution to provide for optimum conductance of the electric charge while the gel runs.
154370
cutting\nslicing\ndicing\nmixing\nchopping\nwhipping\ngrating\nshredding\nkneading\ncombining\npureing\nblending\n\nto name a few\n\nanything that changes the food is "processing."
600985
According to the Henderson-Hasselbalch equation,\n\npH = pKa + log [A-]/[HA]\n\nSo, when pH = pKa, then [A-] = [HA]\n\nA buffer has is a mixture of undissociated acid and the products of dissocation.  With the concentrations equal, there is the maximum number of ions to react with to changes in pH.
855576
Buffer Overrun/overflow usually means that there are more APPLICATIONS running than your computer has memory for...\n\nIn most cases this happens if you are doing LOTS of things at once, and do not have the memory for it...\n\nHowever, 90% of the time, it is related to the fact that you have spyware on your computer, that eats up your memory speed, makes your computer go slow, and says buffer ovverun when you are practically doing NOTHING at all...\n\nTry installing this and scanning with it, its a free spyware removale program and it works great. Make sure you update it before you scan (I believe it updates to the latest defenitions by itself)\n\nhttp://www.everestlabs.com/\n\nPossibly it will fix the issue.
358906
Every time you cook you are using chemistry.\nExamples:\n1. Bread :generally bread starts out as a concoction of water, wheat flour, salt, (sometimes some additional sugar) and yeast. Yeast is a tiny live fungus, and it remains dormant until it hits warm water. The yeast feasts on the sugar contained in the flour and whatever sugar there is in the dough and releases carbon dioxide — a process called leavening. This gas is what makes the dough rise, it is the co2 that makes the bubbles.\n2. You can denature protein and make it edible.\na. when you whip egg whites\nb. When you heat steak (the muscle fiber has protein)\n\n3. Water freezes to ice. You add sugar and lower the freezing point. Voila! fruit slushies don't freeze solid (hard)\n4. When you make pickles - the salt, vinegar(a form of acetic acid) etc., work to preserve the pickles\n\n5. Why do we cook foods in certain ways? To ensure that we do not destroy vitamins and minerals present in the food.\n6. We use heat in some way - baking, grilling, broiling, steaming etc. We are using heat energy to induce chemical reactions.\nIf I start explaining all the things, Yahoo answers will run out of place.