close, but wine is the answer.
It's used in winemaking to help understand the nature of a buffered solution. Winemakers that add acid to a wine sometimes can't quite understand why the pH isn't affected after the acid addition. Since it is a buffered solution, the acid disassociates to equilibrium and the concentration of H+ ions doesn't change (obviously within the range of buffering).
It's used in winemaking to help understand the nature of a buffered solution. Winemakers that add acid to a wine sometimes can't quite understand why the pH isn't affected after the acid addition. Since it is a buffered solution, the acid disassociates to equilibrium and the concentration of H+ ions doesn't change (obviously within the range of buffering).