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Buffer capacity falls to 33% of the maximum value at pH = pK a ± 1, to 10% at pH = pK a ± 1.5 and to 1% at pH = pK a ± 2. For this reason the most useful range is approximately p K a ± 1. When choosing a buffer for use at a specific pH, it should have a p K a value as close as possible to that pH.
Good sought to identify buffering compounds which met several criteria likely to be of value in biological research. p K a : Because most biological reactions take place near-neutral pH between 6 and 8, ideal buffers would have p K a values in this region to provide maximum buffering capacity there.
Many types of food are specially formulated to achieve water activity in the IMF range. Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product. Examples ...
Borate buffered saline (abbreviated BBS) is a buffer used in some biochemical techniques to maintain the pH within a relatively narrow range. Borate buffers have an alkaline buffering capacity in the 8–10 range. Boric acid has a pK a of 9.14 at 25 °C.
Acid-neutralizing capacity or ANC in short is a measure for the overall buffering capacity against acidification of a solution, e.g. surface water or soil water.. ANC is defined as the difference between cations of strong bases and anions of strong acids (see below), or dynamically as the amount of acid needed to change the pH value from the sample's value to a chosen different value. [1]
Buffer profiles and level – Once the strategically replenished positions are determined, the actual levels of those buffers have to be initially set. Based on several factors, different materials and parts behave differently (but many also behave nearly the same).
Individual quick freezing, usually abbreviated IQF, is a descriptive term for freezing methods used in the food processing industry. The food is in individual pieces, and is frozen quickly. Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced ...
HEPES (4-(2-hydroxyethyl)-1-piperazineethanesulfonic acid) is a zwitterionic sulfonic acid buffering agent.It is one of the twenty Good's buffers.HEPES is widely used in cell culture, largely because it is better at maintaining physiological pH despite changes in carbon dioxide concentration (produced by aerobic respiration) when compared to bicarbonate buffers, which are also commonly used in ...