HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Buchanan, J. H. Articles by Peterson, E. E. Search for Related Content PubMed Articles by Buchanan, J. H. Articles by Peterson, E. E.

Buffers of Milk and Buffer Value

Department of Chemistry, Iowa State College, Ames, Iowa

ABSTRACT

Since buffers are considered as substances which, by their presence in solution, increase the amount of alkali or acid that must be added to cause unit change in pH, the question of their occurrence in milk would be important. Clark (1) gives the following with regard to buffers: "By buffer action, we mean the ability of a solution to resist change in pH through the addition or loss of alkali or acid."

Among the agents, which act well as buffers, are mixtures of weak acids or bases and their salts. Milk might be expected to have a definite buffer value, due probably to the combined effects of salts and protein matter present. Van Slyke (2) has shown that human blood has a rather definite buffer value of 0.0228 at pH of 7.4. Milk is known to bear a close relationship to blood. Both have a small amount of sugars and protein in true or colloidal solution.