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How to buffer?

About microscopic forms of life, including Bacteria, Archea, protozoans, algae and fungi. Topics relating to viruses, viroids and prions also belong here.

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How to buffer?

Postby ilovebiology77 » Mon Mar 12, 2012 12:26 am

Hi there, so I want to buffer a yoghurt product to pH 5... in order to do this, would I simply add an amount of pH 5 buffer solution to the yoghurt pot... how much would I need to add approximately to a 100ml yoghurt pot if this is correct?

Many thanks :)
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Postby JackBean » Mon Apr 02, 2012 9:48 am

Depends on what salt you use for buffer and how concentrated. Also, how much acids does the yogurth contain and what is the actual pH. Best way is probably to pick some buffer with pK as close to % as possible (which will be OK for your measurement), make as concentrated solution as possible (I guess you do not want to dilute the yogurth much) and try adding parts of the solution to the yogurth and measure pH after euilibrium.
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