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buffering agent

   Also found in: Wikipedia 0.01 sec.
buffering agent [′bəf·ə·riŋ ‚a·jənt]
(food engineering)
A chemical, such as lactic, citric, or acetic acid or the sodium salts of various acids, added to processed food to adjust and regulate its pH.


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In addition, the buffering agent in didanosine (Videx) interferes with the absorption of indinavir and thus the drugs should be taken at least 1 hour apart.
Though it yields an almost immediate and potentially revitalizing increase in pH, its benefits vanish as the water containing the buffering agent flushes out of the system and is replaced by untreated water.
EHC-O(TM) is an integrated source of slow-release oxygen, major-, minor-, and micro-nutrients, and a pH buffering agent.
 
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