The Korean Journal of Clinical Laboratory Science

The pH, titrated acid and buffer effect of drinks

Group	pH^**	Modified pH^** (7.0 - pH)	Titrated acid^** (µL/50 mL)	Buffer effect^** (µL/∆pH)
C	2.61±0.02^a)	4.39±0.02	41.30±4.72^a)	9.40±1.06^a)
F	3.08±0.26^b)	3.92±0.12	150.21±2.08^b)	38.31±1.82^b)
F. milk	3.62±0.03^c)	3.39±0.03	272.32±10.60^c)	80.33±3.64^c)
Milk	6.81±0.04^d)	0.19±0.04	14.00±0.58^d)	73.68±14.85^c)
0.25% glucose TSB (control)	7.13±0.02^e)	0	0	0

mean±SD.

Buffer effect: titrated acid/modified pH.

**P<0.01, by Kruscal-Wallis test.

^{a),b),c),d),e)}The same letter indicates no significant difference by Mann-Whitney test.

Abbreviations: C, carbonated drink; F, fruit drink; F. milk, fermented milk; TSB, tryticase soy broth.