2006-09-18 12:04:36 · 3 answers · asked by bridgetbegins 1 in Science & Mathematics ➔ Biology
Buffers are generally solutions that contain acids capable of losing or gaining TWO protons.
One of the electrons is lost/gained at one pH, while the other is lost/gained at a different pH. The area in between these two pH's is generally the "buffering capacity" of the acid. It takes a lot of protons to shift the pH even a little in this range.
2006-09-18 12:13:18 · answer #1 · answered by Raj L 3 · 0⤊ 0⤋
They work as buffers because they contain compounds that have ionizable groups that can "titrate" the pH of a solution. Certainly in the case of milk, it buffers things at least in part because of the large amount of protein that is in it. Any compound that can absorb other ions by changing its relative ionization state can act as a buffer.
2006-09-18 15:05:52 · answer #2 · answered by Gene Guy 5 · 0⤊ 0⤋
Milk strengthens your bones and makes you healthy. apple juice is acidic.
2006-09-18 12:07:41 · answer #3 · answered by Khat 2 · 0⤊ 0⤋