Hey!

 

I was wondering what are a couple of buffer systems in our everyday life besides our blood????

is any one going to help????

is any one going to help????

 

the oceans

And beer. The dominating malt buffers are various phosphates, which then interact with water carbonates and organic acids produced during fermentation.

 

Therefore most beers have a fairly similar pH. Wine is more acidic partly because the buffering power in wine must is lower and second due to more organic acids in the first place.

 

/Fredrik

Offhand, I can't think of any biological system that isn't buffered, possibly stomach contents which are strongly acid. Tears, blood, milk etc are all buffered.

Stomach? Strong acid solution behaves as buffer as well - pH doesn't change much when you add small amounts of acids/bases. See buffer and buffer capacity discussion.