AP BIOLOGY

Detailed explanation-1: -A buffer’s job is to prevent large pH changes upon the addition of small amounts of either strong acid or strong base. As long as the buffer capacity is not exceeded, any added strong acid or strong base will be neutralized by the buffer components.

Detailed explanation-2: -Maximum buffering in normal milk occurs at approximately pH 5.50. The buffer intensity curve of casein determined by difference indicates that the buffer action of casein is exerted principally between pH 4.50 and pH 5.70 with a maximum at approximately pH 5.20.

Detailed explanation-3: -1. The calculated buffer value of milk varies with the pH range and is the more definite at the range pH 8.5 to 9.0, with an average value of 0.0067.

Detailed explanation-4: -The buffering capacity of milk products is an important physico-chemical characteristic that corresponds to the ability of the product to be acidified or alkalinized.