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buffering
(redirected from Buffering agents)

   Also found in: Medical, Encyclopedia, Wikipedia 0.01 sec.
buff·er 1  (bfr)
n.
1. One that buffs, especially a piece of soft leather or cloth used to shine or polish.
2. A buffing wheel.

buff·er 2  (bfr)
n.
1. Something that lessens or absorbs the shock of an impact.
2. One that protects by intercepting or moderating adverse pressures or influences: "A sense of humor . . . may have served as a buffer against the . . . shocks of disappointment" (James Russell Lowell).
3. Something that separates potentially antagonistic entities, as an area between two rival powers that serves to lessen the danger of conflict.
4. Chemistry A substance that minimizes change in the acidity of a solution when an acid or base is added to the solution.
5. Computer Science A device or area used to store data temporarily.
tr.v. buff·ered, buff·er·ing, buff·ers
1. To act as a buffer for or between.
2. Chemistry To treat (a solution) with a buffer.
3. Computer Science To hold or collect (data) in a buffer.

[Probably from obsolete buff, to make a sound like a soft body being hit, of imitative origin.]
Translations
buffering [ˈbʌfərɪŋ] N (Comput) → almacenamiento m en memoria intermedia
buffering [ˈbʌfərɪŋ] n (COMPUTING) (= storage) → mise f en mémoire tampon (= use) → utilisation f de la mémoire tampon
buffer memory n (COMPUTING)mémoire f tampon
buffer state nétat m tampon
buffer zone nzone f tampon
buffering
n (Comput) → Pufferung f
buffering [ˈbʌfərɪŋ] n (Comput) → bufferizzazione f, memorizzazione f transitoria


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Other components of equal importance are proprietary stabilizers, chelating agents and buffering agents.
In 1915, aspirin came onto the over-the-counter drug market, and today there is a huge variety of pain relievers that are spinoffs of aspirin, many offering buffering agents to protect against the still troublesome stomach side effects.
Specifications for Identity and Purity of Food Additives: Anticaking Agents, Buffering Agents, Salts, Emulsifiers, Enzymes, Extraction Solvents, Flavouring Agents, and Miscellaneous Food Additives: 28th Session of the Joint FAO/WHO Expert Committee on Food Additives, Rome, March 1984.
 
 
 
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