Buffer

Buffer may refer to:

Separating or cushioning

Physical science

Technology

Buffer (rail transport)

A buffer is a part of the buffers-and-chain coupling system used on the railway systems of many countries, among them most of those in Europe, for attaching railway vehicles to one another.

Fitted at the ends of the vehicle frames, one at each corner, the buffers are projecting, shock-absorbing pads which, when vehicles are coupled, are brought into contact with those on the next vehicle. The draw chain used between each pair of vehicles includes a screw which is tightened after coupling to shorten the chain and keep the buffers pressed together. Such is known as a 'screw coupling'. Historically, coupling chains were no more than that, a short length of heavy chain (typically three links long) with no adjustment. These would result in a 'loose-coupled train' in which the buffers of adjacent vehicles would only touch when the coupling chain was fully slack, such as when being pushed or going down hill.

Although the buffers in the very earliest days of railways were rigid (dumb buffers), they soon came to be spring-loaded, while those fitted to modern locomotives and rolling stock incorporate oleo-pneumatic shock absorbers.

Buffer solution

A buffer solution (more precisely, pH buffer or hydrogen ion buffer) is an aqueous solution consisting of a mixture of a weak acid and its conjugate base, or vice versa. Its pH changes very little when a small or moderate amount of strong acid or base is added to it and thus it is used to prevent changes in the pH of a solution. Buffer solutions are used as a means of keeping pH at a nearly constant value in a wide variety of chemical applications. Many life forms thrive only in a relatively small pH range so they utilize a buffer solution to maintain a constant pH. In nature, the bicarbonate buffering system is used to regulate the pH of blood.

Principles of buffering

Buffer solutions achieve their resistance to pH change because of the presence of an equilibrium between the acid HA and its conjugate base A⁻.

When some strong acid is added to an equilibrium mixture of the weak acid and its conjugate base, the equilibrium is shifted to the left, in accordance with Le Chatelier's principle. Because of this, the hydrogen ion concentration increases by less than the amount expected for the quantity of strong acid added. Similarly, if strong alkali is added to the mixture the hydrogen ion concentration decreases by less than the amount expected for the quantity of alkali added. The effect is illustrated by the simulated titration of a weak acid with pK_a = 4.7. The relative concentration of undissociated acid is shown in blue and of its conjugate base in red. The pH changes relatively slowly in the buffer region, pH = pK_a ± 1, centered at pH = 4.7 where [HA] = [A⁻]. The hydrogen ion concentration decreases by less than the amount expected because most of the added hydroxide ion is consumed in the reaction

Fil

FIL or Fil may refer to:

Filmjölk

Filmjölk (also known as fil) is a Nordic dairy product made from soured milk. It is similar to yogurt, but is produced using different bacteria and cultured at a lower temperature than yogurt, which gives it a different taste and texture. It is the modern version of the traditional product surmjölk (sour milk).

It is a mesophilic fermented milk product that is made by fermenting cow's milk with a variety of bacteria from the species Lactococcus lactis and Leuconostoc mesenteroides. The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can tolerate it better than other dairy products. The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product. The bacteria also produce a limited amount of diacetyl, which gives filmjölk its characteristic taste. Filmjölk is similar to cultured buttermilk, kefir, or yogurt in consistency, but has a different taste and texture. Its taste is mild and slightly acidic. In Sweden, it is normally sold in 1-liter packages with live bacteria. It has a shelf-life of around 10–14 days at refrigeration temperature.

Fili

A fili was a member of an elite class of poets in Ireland, up until the Renaissance, when the Irish class system was dismantled by the English.

Etymology

The word "file" is thought to derive from the Proto-Celtic *widluios, meaning "seer, one who sees" (attested on the Gaulish inscription from Larzac as "uidluias", which is the feminine genitive singular form), derived ultimately from the verb *widlu-, "to see". This may suggest that the filí were originally prophetic poets, who foretold the future in the form of verse or riddle, rather than simply poets.

Elite scholars

According to the Textbook of Irish Literature, by Eleanor Hull:

Oral tradition

The fili maintained an oral tradition that predated the Christianization of Ireland. In this tradition, poetic and musical forms are important not only for aesthetics, but also for their mnemonic value. The tradition allowed plenty of room for improvisation and personal expression, especially in regard to creative hyperbole and clever kenning. However, the culture placed great importance on the fili's ability to pass stories and information down through the generations without making changes in those elements that were considered factual rather than embellishment.