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Bacon
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This article is about the meat. For other uses, see Bacon (disambiguation).
A strip of cooked side (streaky) bacon
Bacon is a type of salt-cured pork.[1] Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French bacon.[2][3]
Cured side bacon in a pan
The same bacon after being pan-fried
Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".[4] Such use is common in areas with significant Jewish and Muslim populations, both of which prohibit the consumption of pork.[5]
Contents
1 Curing and smoking
2 Cuts
3 Around the world
3.1 Australia and New Zealand
3.2 Canada
3.3 Germany
3.4 Japan
3.5 United Kingdom and Ireland
3.6 United States
4 Bacon mania
5 Bacon dishes
6 Bacon fat
7 Nutrients
8 Health concerns
9 Alternatives
9.1 Turkey bacon
9.2 Macon
9.3 Vegetarian bacon
10 Reception
11 Bacon-flavoured products
11.1 Bacon bits
11.2 Other bacon-flavoured products
12 In popular culture
13 See also
14 References
15 External links
Curing and smoking
Uncured pork belly
Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain crystal salt, known as dry curing.[1][6] Bacon brine has added curing ingredients, most notably sodium nitrite (or less often, potassium nitrate), which speed the curing and stabilize color. Fresh bacon may then be dried for weeks or months in cold air, or it may be smoked or boiled.[1] Fresh and dried bacon are typically cooked before eating, often by pan frying. Boiled bacon is ready to eat, as is some smoked bacon, but they may be cooked further before eating. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat. This process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife (1824), thought to be one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot.[7] In early American history, the curing and smoking of bacon (like the making of sausage) seems to have been one of the few food-preparation processes not divided by gender.[8]
Bacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing. Historically, the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel. Today, ham is defined as coming from the hind portion of the pig and brine specifically for curing ham includes a greater amount of sugar, while bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavor. Bacon is similar to salt pork, which in modern times is often prepared from similar cuts, but salt pork is never smoked, and has a much higher salt content.[9]
For safety, bacon may be treated to prevent trichinosis,[10] caused by Trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.[11] Sodium polyphosphates, such as sodium triphosphate, may also be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried.
Cuts
Varieties differ depending on the primal cut from which they are prepared:[9][1] Different cuts of pork are used for making bacon depending on local preferences.
Uncooked strips of side bacon
Side bacon, or streaky bacon, comes from the pork belly.[9][1] It has long alternating layers of fat and muscle running parallel to the rind.[9][12] This is the most common form of bacon in the United States.[9]
Pancetta is an Italian form of side bacon, sold smoked or unsmoked (aqua). It is generally rolled up into cylinders after curing, and is known for having a strong flavour.[9][1]
Uncooked back bacon
Back bacon contains meat from the loin in the middle of the back of the pig.[9][13] It is a leaner cut, with less fat compared to side bacon.[1] Most bacon consumed in the United Kingdom and Ireland is back bacon.[9][14]
Collar bacon is taken from the back of a pig near the head.[9][15]
Cottage bacon is made from the lean meat from a boneless pork shoulder that is typically tied into an oval shape.[9]
Sliced jowl bacon
Jowl bacon is cured and smoked cheeks of pork.[16] Guanciale is an Italian jowl bacon that is seasoned and dry cured but not smoked.
The inclusion of skin with a cut of bacon, known as the 'bacon rind',[17] varies, though is less common in the English-speaking world.
Around the world
Bacon and egg on toast, garnished with a strawberry
Bacon is often served with eggs and sausages as part of a full breakfast.[18]
Australia and New Zealand
The most common form sold is middle bacon, which includes some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. In response to increasing consumer diet-consciousness, some supermarkets also offer the loin section only. This is sold as short cut bacon and is usually priced slightly higher than middle bacon. Both varieties are usually available with the rind removed.[19]
Canada
Roasted peameal bacon with a maple glaze at the St. Lawrence Market in Toronto, Ontario, Canada.
In Canada, the term bacon on its own typically refers to side bacon.[20] Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat.[20] Peameal bacon is an unsmoked back bacon, wet-cured and coated in fine-ground cornmeal (historically, it was rolled in ground, dried peas);[20] it is popular in southern Ontario. Bacon is often eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is often used as a flavouring while curing bacon in Canada.
Germany
Smoked fatback (Rückenspeck)
German smoked and baked pork belly used for cold cuts
Tyrolean Speckknödelsuppe including bacon cubes
Grilled pork belly, Wammerl in Bavarian dialect
Some of the meanings of bacon overlap with the German-language term Speck. Germans use the term bacon explicitly for Frühstücksspeck ('breakfast Speck') which are cured or smoked pork slices. Traditional German cold cuts favor ham over bacon, however "Wammerl" (grilled pork belly) remains popular in Bavaria.
Small bacon cubes (called "Grieben" or "Grammerln" in Austria and southern Germany) have been a rather important ingredient of various southern German dishes. They are used for adding flavor to soups and salads and for speck dumplings and various noodle and potato dishes. Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods recently as "Baconwürfel" ("bacon cubes") in German retail stores.
Japan
In Japan, bacon (ベーコン)[21] is pronounced "bēkon". It is cured and smoked belly meat as in the US, and is sold in either regular or half-length sizes. Bacon in Japan is different from that in the US in that the meat is not sold raw, but is processed, precooked and has a ham-like consistency when cooked.[22] Uncured, sliced pork belly, known as bara (バラ), is very popular in Japan and is used in a variety of dishes (e.g. yakitori and yakiniku).
United Kingdom and Ireland
In the United Kingdom and Ireland, back bacon is most common, and is the usual meaning of the plain term "bacon".[23] A thin slice of bacon is known as a rasher.[23] Heavily trimmed back cuts which consist of just the eye of meat, known as a medallion, are available. Bacon may be cured in several ways, and may be smoked or unsmoked; unsmoked bacon is known as "green bacon".[6] Fried or grilled bacon rashers are included in the traditional full breakfast.[23]
United States
The term bacon on its own generally refers to side bacon, which is the most popular type of bacon sold in the US. Back bacon is known as "Canadian bacon" or "Canadian-style bacon", and is usually sold pre-cooked and thick-sliced.[24] American bacons include varieties smoked with hickory, mesquite or applewood and flavourings such as chili pepper, maple, brown sugar, honey, or molasses.[25] A side of unsliced bacon is known as "slab bacon".[26]
Bacon mania
Main article: Bacon mania
Chocolate-covered bacon on a stick
The United States and Canada have seen an increase in the popularity of bacon and bacon-related recipes, dubbed "bacon mania". The sale of bacon in the US has increased significantly since 2011. Sales climbed 9.5% in 2013, making it an all-time high of nearly $4 billion in US. In a survey conducted by Smithfield, 65% of Americans would support bacon as their "national food".[27] Dishes such as bacon explosion, chicken fried bacon, and chocolate-covered bacon have been popularised over the internet,[28] as has using candied bacon. Recipes spread quickly through both countries' national media, culinary blogs, and YouTube.[29][30] Restaurants have organised and are organising bacon and beer tasting nights,[31] The New York Times reported on bacon infused with Irish whiskey used for Saint Patrick's Day cocktails,[32] and celebrity chef Bobby Flay has endorsed a "Bacon of the Month" club online, in print,[33] and on national television.[34]
Commentators explain this surging interest in bacon by reference to what they deem American cultural characteristics. Sarah Hepola, in a 2008 article in Salon.com, suggests a number of reasons, one of them being that eating bacon in the modern, health-conscious world is an act of rebellion: "Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smoulders between your lips."[35] She also suggests bacon is sexy (with a reference to Sarah Katherine Lewis' book Sex and Bacon), kitsch, and funny. Hepola concludes by saying that "Bacon is American".
Alison Cook, writing in the Houston Chronicle, argues the case of bacon's American citizenship by referring to historical and geographical uses of bacon.[29] Early American literature echoes the sentiment—in Ebenezer Cooke's 1708 poem The Sot-Weed Factor, a satire of life in early colonial America, the narrator already complains that practically all the food in America was bacon-infused.[36]
On 1 February 2017, The Ohio Pork Council released a report that demand for pork belly (bacon) product is outpacing supply. As of December 2016 national frozen pork belly inventory totaled 17.8 million lb (8.1 million kg), the lowest level in 50 years.[37][38][39]
Bacon dishes
Main article: Bacon dishes
A bacon, lettuce, and tomato (BLT) sandwich
Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, Cobb salad, and various bacon-wrapped foods, such as scallops, shrimp,[40][41][42] and asparagus. Recently invented bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. Bacon jam and bacon marmalade are also commercially available.
In the US and Europe, bacon is commonly used as a condiment or topping on other foods, often in the form of bacon bits. Streaky bacon is more commonly used as a topping in the US on such items as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the US, sliced smoked back bacon is used less frequently than the streaky variety, but can sometimes be found on pizza, salads, and omelettes.
Bacon is also used in adaptations of dishes; for example, bacon wrapped meatloaf,[43] and can be mixed in with green beans[44] or served sautéed over spinach.
Bacon fat
Bacon frying in its own grease
Bacon fat liquefies and becomes drippings when it is heated. Once cool, it firms into a form of lard. Bacon fat is flavourful and is used for various cooking purposes. Traditionally, bacon grease is saved in British and southern US cuisine, and used as a base for cooking and as an all-purpose flavouring, for everything from gravy to cornbread[45] to salad dressing.[46]
German Griebenschmalz used as spread
In Germany, Griebenschmalz is a popular spread made from bacon lard.

Bacon is often used for a cooking technique called barding consisting of laying or wrapping strips of bacon or other fats over a roast to provide additional fat to a lean piece of meat. It is often used for roast game birds, and is a traditional method of preparing beef filet mignon, which is wrapped in strips of bacon before cooking. The bacon itself may afterwards be discarded or served to eat, like cracklings. It may also be cut into lardons.
One teaspoon (4 g or 0.14 oz) of bacon grease has 38 calories (40 kJ/g).[47] It is composed almost completely of fat, with very little additional nutritional value. Bacon fat is roughly 40% saturated.[47] Despite the disputed health risks of excessive bacon grease consumption, it remains popular in the cuisine of the American South.[48]
Nutrients
One 20-gram (0.7 oz) rasher of cooked streaky bacon contains 5.4 grams (0.19 oz) of fat, and 4.4 grams (0.16 oz) of protein.[49] Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method.
68% of the food energy of bacon comes from fat, almost half of which is saturated.[50] 28 grams (1 oz) of bacon contains 30 milligrams of cholesterol (0.1%).[50][51]
Health concerns
See also: Dietary recommendations for saturated fat and Health effects of salt
Studies have consistently found the consumption of processed meat to be linked to increased mortality, and to an increased risk of developing a number of serious health conditions including cancer, cardiovascular disease and type 2 diabetes.[52][53] Although as of 2017[update] these links have not been definitely established as causal, they are likely to be.[53]
According to the World Health Organization, regular consumption of processed meats such as bacon increases the likelihood of developing colorectal cancers by 18%.[54]
Alternatives
Several alternatives to and substitutes for bacon have been developed for those who cannot or prefer not to eat standard pork bacon.
Turkey bacon
Turkey bacon cooking in skillet
Turkey bacon is a popular alternative to bacon.[1][55] People may choose turkey bacon over real bacon due to health benefits, religious laws, or other reasons.[55] It is lower in fat and food energy than bacon,[1][55] but may be used in a similar manner (such as in a BLT sandwich).[55]
The meat for turkey bacon comes from the whole turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon.[1] Turkey bacon is cooked by pan-frying.[55] Cured turkey bacon made from dark meat can be 90% fat free.[56] The low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan.[56]
Macon
Macon is another alternative to bacon, produced by curing cuts of mutton in a manner similar to the production of pork bacon.[57] Historically produced in Scotland, it was introduced across Britain during World War II as a consequence of rationing.[58][59] It is today available as an alternative to bacon, produced for the Muslim market and sold at halal butchers; it is largely similar in appearance to pork bacon except for the colour (which tends to be black and yellow).[60]
Vegetarian bacon
Vegetarian bacon, also referred to as fakon, veggie bacon, or vacon, is a product marketed as a bacon alternative that is available in supermarkets.[61] It has no cholesterol, is low in fat, and contains large amounts of protein and fibre.[61] Two slices contain about 310 kilojoules (74 kcal).[61] Vegetarian bacon is usually made from marinated strips of tofu or tempeh.
Reception
Barded rabbit limb with rosemary and bay
Bacon Today states that bacon has a very valuable amount of protein that is "valuable to maintaining our energy levels and a fully functioning, healthy body".[62] Everything Tastes Better with Bacon, a book by Sara Perry, is a cookbook that compliments bacon's many uses in cooking.[63]
On the other hand, as with most meat products, producers of bacon have received heavy criticism for how their pigs are treated. Many petitions and protests have been made trying to raise awareness and change how producers treat their pigs. Many of these protests have turned out successful: for example, following NBC News's report of an undercover investigation of an abusive pig farm, Tyson Foods terminated their contract with the pig farm.[64] Similar to NBC's investigation, The Humane Society of the United States (HSUS) investigated Seaboard Foods, one of the pig breeding facilities that supply Walmart.[65] According to HSUS, the pigs were treated poorly and abused. Walmart spokesperson Diana Gee said, "As soon as we were made aware of the allegations, we immediately reached out to Seaboard to begin investigating the issue ... Pending our review, we will take any action necessary." Petitions also exist that oppose poor treatment of pigs, many of which state that the current treatment of pigs in factories is cruel and unethical.[66][67]
Bacon-flavoured products
Bacon bits in a bowl.
The popularity of bacon in the United States has given rise to a number of commercial products that promise to add bacon flavouring without the labour involved in cooking it or the perceived negative qualities of bacon.
Bacon bits
Bacon bits are a frequently used topping on salad or potatoes, and a common element of salad bars.[1] They are usually salted. Bacon bits are made from small, crumbled pieces of bacon;[1] in commercial plants they are cooked in continuous microwave ovens. Similar products are made from ham or turkey, and analogues are made from textured vegetable protein, artificially flavoured to resemble bacon.[68]
Other bacon-flavoured products
There is also a wide range of other bacon-flavoured products, including a bacon-flavoured salt (Bacon Salt),[1][69] Baconnaise (a bacon-flavoured mayonnaise),[1][70] Bacon Grill (a tinned meat, similar to Spam) and bacon ice cream.
In popular culture
Maple brown sugar five spice bacon jerky about to be oven-cured
Bacon has been gaining popularity over the past decade.[71] It has become a fad on the internet.[72]
Epic Meal Time, a cooking show based on YouTube, features bacon in many of their episodes. In one episode entitled Bacon Tree, Epic Meal Time creates a tree made out of bacon using over 2,000 strips of bacon.[73] In another episode entitled Boss Bacon Burger, over 400 strips of bacon are used to make a gigantic hamburger with bacon and other toppings.[74]
See also
Related articles
List of smoked foods
Salo (food) - Eastern European salt-cured fatback
Samgyeopsal
Zeeuws spek
Books
Bacon portal
Seduced by Bacon
Everything Tastes Better with Bacon
Bacon and Hams
Bacon: A Love Story
Snake 'n' Bacon
The Bacon Cookbook
The BLT Cookbook
I Love Bacon!
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External links
Look up bacon in Wiktionary, the free dictionary.
Wikimedia Commons has media related to Bacon.
Wikiquote has quotations related to: Bacon
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GND: 4299964-9
LCCN: sh85010808
NARA: 10662831
NDL: 00560584
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text:
Bicarbonate buffer system
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Carbon dioxide, a by-product of cellular respiration, is dissolved in the blood, where it is taken up by red blood cells and converted to carbonic acid by carbonic anhydrase. Most of the carbonic acid then dissociates to bicarbonate and hydrogen ions.
The bicarbonate buffer system is an acid-base homeostatic mechanism involving the balance of carbonic acid (H2CO3), bicarbonate ion (HCO−
3), and carbon dioxide (CO2) in order to maintain pH in the blood and duodenum, among other tissues, to support proper metabolic function.[1] Catalyzed by carbonic anhydrase, carbon dioxide (CO2) reacts with water (H2O) to form carbonic acid (H2CO3), which in turn rapidly dissociates to form a bicarbonate ion (HCO−
3 ) and a hydrogen ion (H+) as shown in the following reaction:[2][3][4]
C O 2 + H 2 O ⇄ H 2 C O 3 ⇄ H C O 3 − + H + {\displaystyle {\rm {CO_{2}+H_{2}O\rightleftarrows H_{2}CO_{3}\rightleftarrows HCO_{3}^{-}+H^{+}}}}
As with any buffer system, the pH is balanced by the presence of both a weak acid (for example, H2CO3) and its conjugate base (for example, HCO−
3) so that any excess acid or base introduced to the system is neutralized.
Failure of this system to function properly results in acid-base imbalance, such as acidemia (pH<7.35) and alkalemia (pH>7.45) in the blood.[5]
Contents
[hide]
1 In systemic acid–base balance
1.1 Regulation
1.2 Henderson–Hasselbalch equation
1.3 Derivation of the Kassirer-Bleich approximation
2 In other tissues
3 References
4 External links
In systemic acid–base balance[edit]
In tissue, cellular respiration produces carbon dioxide as a waste product; as one of the primary roles of the cardiovascular system, most of this CO2 is rapidly removed from the tissues by its hydration to bicarbonate ion.[6] The bicarbonate ion present in the blood plasma is transported to the lungs, where it is dehydrated back into CO2 and released during exhalation. These hydration and dehydration conversions of CO2 and H2CO3, which are normally very slow, are facilitated by carbonic anhydrase in both the blood and duodenum.[7] While in the blood, bicarbonate ion serves to neutralize acid introduced to the blood through other metabolic processes (e.g. lactic acid, ketone bodies); likewise, any bases (e.g. urea from the catabolism of proteins) are neutralized by carbonic acid (H2CO3).[8]
Regulation[edit]
As calculated by the Henderson-Hasselbalch equation, in order to maintain a normal pH of 7.4 in the blood (whereby the pKa of carbonic acid is 6.1 at physiological temperature), a 20:1 bicarbonate to carbonic acid must constantly be maintained; this homeostasis is mainly mediated by pH sensors in the medulla oblongata of the brain and probably in the kidneys, linked via negative feedback loops to effectors in the respiratory and renal systems.[9] In the blood of most animals, the bicarbonate buffer system is coupled to the lungs via respiratory compensation, the process by which the rate of breathing changes to compensate for changes in the blood concentration of CO2.[10] By Le Chȃtelier’s Principle, the release of CO2 from the lungs pushes the reaction above to the left, causing carbonic anhydrase to form CO2 until all excess acid is removed. Bicarbonate concentration is also further regulated by renal compensation, the process by which the kidneys regulate the concentration of bicarbonate ions by excreting H+ ions into the urine while, at the same time, secreting HCO−
3 ions into the blood plasma, or vice versa, depending on whether the plasma pH is falling or rising, respectively.[11]
Henderson–Hasselbalch equation[edit]
A modified version of the Henderson–Hasselbalch equation can be used to relate the pH of blood to constituents of the bicarbonate buffer system:[12]
p H = p K a H 2 C O 3 + log  ( [ H C O 3 − ] [ H 2 C O 3 ] ) {\displaystyle pH=pK_{a~H_{2}CO_{3}}+\log \left({\frac {[HCO_{3}^{-}]}{[H_{2}CO_{3}]}}\right)}
, where:
pKa H2CO3 is the negative logarithm (base 10) of the acid dissociation constant of carbonic acid. It is equal to 6.1.
[HCO−
3] is the concentration of bicarbonate in the blood
[H2CO3] is the concentration of carbonic acid in the blood
This is useful in arterial blood gas, but these usually state pCO2, that is, the partial pressure of carbon dioxide, rather than H2CO3. However, these are related by the equation:[12]
[ H 2 C O 3 ] = k H C O 2 × p C O 2 {\displaystyle [H_{2}CO_{3}]=k_{\rm {H~CO_{2}}}\,\times pCO_{2}}
, where:
[H2CO3] is the concentration of carbonic acid in the blood
kH CO2 is a constant including the solubility of carbon dioxide in blood. kH CO2 is approximately 0.03 (mmol/L)/mmHg
pCO2 is the partial pressure of carbon dioxide in the blood
Taken together, the following equation can be used to relate the pH of blood to the concentration of bicarbonate and the partial pressure of carbon dioxide:[12]
p H = 6.1 + log  ( [ H C O 3 − ] 0.03 × p C O 2 ) {\displaystyle pH=6.1+\log \left({\frac {[HCO_{3}^{-}]}{0.03\times pCO_{2}}}\right)}
, where:
pH is the acidity in the blood
[HCO−
3] is the concentration of bicarbonate in the blood, in mmol/L
pCO2 is the partial pressure of carbon dioxide in the blood, in mmHg
Derivation of the Kassirer-Bleich approximation[edit]
The Henderson Equation, which is derived from the Law of Mass Action, can be modified with respect to the bicarbonate buffer system to yield a simpler equation that provides a quick approximation of the H+ or HCO−
3 concentration without the need to calculate logarithms:[7]
K a , H 2 C O 3 = [ H C O 3 − ] [ H 3 O + ] [ H 2 C O 3 ] {\displaystyle {\rm {K_{a,H_{2}CO_{3}}={\frac {[HCO_{3}^{-}][H_{3}O^{+}]}{[H_{2}CO_{3}]}}}}}
Since the partial pressure of carbon dioxide is much easier to obtain from measurement than carbonic acid, the Henry’s Law solubility constant – which relates the partial pressure of a gas to its solubility – for CO2 in plasma is used in lieu of the carbonic acid concentration. After rearranging the equation and applying Henry’s Law, the equation becomes:[13]
[ H + ] = K ′ ⋅ 0.03 P C O 2 [ H C O 3 − ] {\displaystyle {\rm {[H^{+}]={\frac {K'\cdot 0.03P_{CO_{2}}}{[HCO_{3}^{-}]}}}}}
Where K’ is the dissociation constant from the pKa of carbonic acid, 6.1, which is equal to 800nmol/L (since K’ = 10−pKa = 10−(6.1) ≈ 8.00X10−07mol/L = 800nmol/L).
By multiplying K’ (expressed as nmol/L) and 0.03 (800 X 0.03 = 24) and rearranging with respect to HCO−
3, the equation is simplified to:
[ H C O 3 − ] = 24 P C O 2 [ H + ] {\displaystyle {\rm {[HCO_{3}^{-}]=24{\frac {P_{CO_{2}}}{[H^{+}]}}}}}
In other tissues[edit]
The bicarbonate buffer system plays a vital role in other tissues as well. In the human stomach and duodenum, the bicarbonate buffer system serves to both neutralize gastric acid and stabilize the intracellular pH of epithelial cells via the secretion of bicarbonate ion into the gastric mucosa.[1] In patients with duodenal ulcers, Helicobacter pylori eradication can restore mucosal bicarbonate secretion, and reduce the risk of ulcer recurrence.[14]
References[edit]
^ Jump up to: a b Krieg, Brian J.; Taghavi, Seyed Mohammad; Amidon, Gordon L.; Amidon, Gregory E. (2014-11-01). "In Vivo Predictive Dissolution: Transport Analysis of the CO2, Bicarbonate In Vivo Buffer System". Journal of Pharmaceutical Sciences. 103 (11): 3473–3490. doi:10.1002/jps.24108. ISSN 1520-6017.
Jump up ^ Oxtoby, David W.; Gillis, Pat (2015). "Acid-base equilibria". Principles of Modern Chemistry (8 ed.). Boston, MA: Cengage Learning. pp. 611–753. ISBN 1305079116.
Jump up ^ Widmaier, Eric; Raff, Hershel; Strang, Kevin (2014). "The kidneys and regulation of water and inorganic ions". Vander's Human Physiology (13 ed.). New York, NY: McGraw-Hill. pp. 446–489. ISBN 0073378305.
Jump up ^ Meldrum, N. U.; Roughton, F. J. W. (1933-12-05). "Carbonic anhydrase. Its preparation and properties". The Journal of Physiology. 80 (2): 113–142. doi:10.1113/jphysiol.1933.sp003077. ISSN 0022-3751. PMC 1394121  . PMID 16994489.
Jump up ^ Rhoades, Rodney A.; Bell, David R. (2012). Medical physiology : principles for clinical medicine (4th ed., International ed.). Philadelphia, Pa.: Lippincott Williams & Wilkins. ISBN 9781451110395.
Jump up ^ al.], David Sadava ... [et; Bell, David R. (2014). Life : The Science of Biology (10th ed.). Sunderland, MA: Sinauer Associates. ISBN 9781429298643.
^ Jump up to: a b Bear, R. A.; Dyck, R. F. (1979-01-20). "Clinical approach to the diagnosis of acid-base disorders". Canadian Medical Association Journal. 120 (2): 173–182. ISSN 0008-4409. PMC 1818841  . PMID 761145.
Jump up ^ Nelson, David L.; Cox, Michael M.; Lehninger, Albert L (2008). Lehninger Principles of Biochemistry (5th ed.). New York: W.H. Freeman. ISBN 9781429212427.
Jump up ^ Johnson, Leonard R., ed. (2003). Essential medical physiology (3rd ed.). Amsterdam: Elsevier Academic Press. ISBN 9780123875846.
Jump up ^ Heinemann, Henry O.; Goldring, Roberta M. "Bicarbonate and the regulation of ventilation". The American Journal of Medicine. 57 (3): 361–370. doi:10.1016/0002-9343(74)90131-4.
Jump up ^ Koeppen, Bruce M. (2009-12-01). "The kidney and acid-base regulation". Advances in Physiology Education. 33 (4): 275–281. doi:10.1152/advan.00054.2009. ISSN 1043-4046. PMID 19948674.
^ Jump up to: a b c page 556, section "Estimating plasma pH" in: Bray, John J. (1999). Lecture notes on human physiology. Malden, Mass.: Blackwell Science. ISBN 978-0-86542-775-4.
Jump up ^ Kamens, Donald R.; Wears, Robert L.; Trimble, Cleve (1979-11-01). "Circumventing the Henderson-Hasselbalch equation". Journal of the American College of Emergency Physicians. 8 (11): 462–466. doi:10.1016/S0361-1124(79)80061-1.
Jump up ^ Hogan, DL; Rapier, RC; Dreilinger, A; Koss, MA; Basuk, PM; Weinstein, WM; Nyberg, LM; Isenberg, JI. "Duodenal bicarbonate secretion: Eradication of Helicobacter pylori and duodenal structure and function in humans". Gastroenterology. 110 (3): 705–716. doi:10.1053/gast.1996.v110.pm8608879.
External links[edit]
Physiology: 7/7ch12/7ch12p17 - Essentials of Human Physiology
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