On the Measurement of Buffer Values and on the Relationship of Buffer Value to the Dissociation Constant of the Buffer and the Concentration and Reaction of the Buffer Solution

Slyke, Donald D. Van

doi:10.1016/s0021-9258(18)85845-8

Cited by 436 publications

(63 citation statements)

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“…The buffering capacity of pasteurized skim milk was measured in duplicate according to Park (1991). The buffering capacity (dB/dpH) after the addition of 4 mL of 0.5 M HCl was calculated using the equation given by Van Slyke (1922):…”

Section: Characterization Of Milk Physicochemical Propertiesmentioning

confidence: 99%

Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system

Singh

2019

Journal of Dairy Science

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We determined seasonal variations in the composition and characteristics of bovine milk, as well as heat-induced changes in the physicochemical properties of the milk, in a typical seasonal-calving New Zealand herd over 2 full milking seasons. Fat, protein, and lactose contents varied consistently during the year in patterns similar to those of the lactation cycle. Seasonality also had significant effects on milk calcium, ionic calcium, fat globule size, buffering capacity, and ethanol stability, but not on casein micelle size. The ratio of casein to total protein did not vary significantly over the season, but late-season milk had the highest content of glycosylated κ-casein (G-κ-CN) and the lowest content of α-lactalbumin in both years. We observed significant between-year effects on protein, total calcium, ionic calcium, pH, and casein: total protein ratio, which might have resulted from different somatic cell counts in the 2 years. Compared with heating at 90°C for 6 min, UHT treatment (140°C for 5 s) induced greater dissociation of κ-casein, a similar extent of whey protein denaturation, a lower extent of whey protein-casein micelle association, and a larger increase in casein micelle size. Indeed, UHT treatment might have triggered significant dissociation of G-κ-CN, resulting in aggregation among the casein micelles and increased apparent mean casein micelle diameter. Seasonality had significant effects on the partitioning of G-κ-CN between the micelle and the serum phase, the extent of whey protein-casein micelle association under both heating conditions, and the casein micelle size of the UHT milk.

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Section: Characterization Of Milk Physicochemical Propertiesmentioning

confidence: 99%

Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system

Singh

2019

Journal of Dairy Science

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“…Although the buffer capacity of seawater and its role in earth system science has been recognized in the first part of the twentieth century (Mitchell & Rakestraw, 1933;Thompson & Bonnar, 1931) and mathematical tools to quantify buffer efficiency have been developed a century ago (Koppel & Spiro, 1914;van Slyke, 1922), quantitative treatments of seawater buffering have historically received little attention, except for the homogeneous Revelle factor (Revelle & Suess, 1957) and the acid-base buffer capacity (van Slyke, 1922;Weber & Stumm, 1963). The acid-base buffer value β was originally defined for biological fluids by Koppel and Spiro (1914) but is commonly attributed to van Slyke ( 1922)…”

Section: Buffer Capacity Systematicsmentioning

confidence: 99%

“…While many geochemical and oceanographic studies mention ocean buffering, there are few where buffer and/or sensitivity factors are being used, except for the well-known Revelle factor expressing the sensitivity of pCO 2 to changes in DIC (Bolin & Eriksson, 1959;Revelle & Suess, 1957;Sarmiento & Gruber, 2006;Sundquist et al, 1979). This is surprising as rigorous treatments of buffering have been published a century ago (Koppel & Spiro, 1914;van Slyke, 1922).…”

Section: Introductionmentioning

confidence: 99%

Ocean alkalinity, buffering and biogeochemical processes

Middelburg

Soetaert

Hagens

2019

Preprint

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Alkalinity, the excess of proton acceptors over donors, plays a major role in ocean chemistry, in buffering and in calcium carbonate precipitation and dissolution. Understanding alkalinity dynamics is pivotal to quantify ocean carbon dioxide uptake during times of global change. Here we review ocean alkalinity and its role in ocean buffering as well as the biogeochemical processes governing alkalinity and pH in the ocean. We show that it is important to distinguish between measurable titration alkalinity and charge balance alkalinity that is used to quantify calcification and carbonate dissolution and needed to understand the impact of biogeochemical processes on components of the carbon dioxide system. A general treatment of ocean buffering and quantification via sensitivity factors is presented and used to link existing buffer and sensitivity factors. The impact of individual biogeochemical processes on ocean alkalinity and pH is discussed and quantified using these sensitivity factors. Processes governing ocean alkalinity on longer time scales such as carbonate compensation, (reversed) silicate weathering, and anaerobic mineralization are discussed and used to derive a close-to-balance ocean alkalinity budget for the modern ocean. Plain Language SummaryThe ocean plays a major role in the global carbon cycle and the storage of anthropogenic carbon dioxide. This key function of the ocean is related to the reaction of dissolved carbon dioxide with water to form bicarbonate (and minor quantities of carbonic acid and carbonate). Alkalinity, the excess of bases, governs the efficiency at which this occurs and provides buffering capacity toward acidification. Here we discuss ocean alkalinity, buffering, and biogeochemical processes and provide quantitative tools that may help to better understand the role of the ocean in carbon cycling during times of global change.This reequilibration following the principles of le Chatelier (1884) provides resistance to, but does not entirely eliminate, changes in ocean carbon chemistry. Oceanic uptake of anthropogenic carbon dioxide has caused increases in dissolved carbon dioxide and total inorganic carbon concentrations and decreases in carbonate ions and ocean pH, that is, ocean acidification (Gattuso & Hansson, 2011). Ocean acidification has consequences for further ocean carbon dioxide uptake, the precipitation and dissolution of carbonate minerals, and for the functioning and survival of marine organisms (Kroeker et al., 2013). It is therefore important that we understand and are able to quantify the buffering, that is, resistance, of the ocean in

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“…Buffers were defined by van Slyke as "substances which by their presence in solution increase the amount of acid or alkali that must be added to cause a unit change in pH" [2]. Plasma proteins, with albumin being the most abundant one, are regarded as effective buffers by modern textbooks of physiology [3].…”

Section: Accepted Manuscriptmentioning

confidence: 99%