Blood Buffering

Blood buffering is the process by which blood maintains a stable pH, around 7.4, despite various metabolic activities that produce acids or bases. This is achieved mainly through a system involving bicarbonate ions (HCO₃⁻), which react with excess hydrogen ions (H⁺) to neutralize acids, and other buffers like proteins and phosphate buffers. This regulation helps prevent blood from becoming too acidic or too alkaline, ensuring the body's enzymes and metabolic processes function properly. In essence, blood buffering acts like a chemical sponge, absorbing or releasing ions to maintain a stable, balanced environment.