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What are the buffering capabilties of potatoes, carrots, apples, and liver? Students explore the answer with these plant and animal tissues you provide to determine the buffers that exist naturally in various substances and solutions. Through the investigation, students learn that living things have buffers in them in order to stabilize their pH. This understanding can then be related to the effect of fluctuating pH on enzyme activity and relate acid/base chemistry to anatomy and physiology. Developed by Julie Bohrer. Includes instructions and materials for 12 student groups. A blender and fresh biomaterials are required, but not included. Grades 9–12.


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