The pH scale measures a substance's acidity, but an acid can further be classified as either a weak acid or a strong acid.
Only rarely will an acid be found in an isolated or "free" state, meaning it lacks an alkaline element.
Acids generally are combined with one or more alkaline elements.
It is this combination that classifies an acid as strong or weak.
When an acidic element combines with a very strong alkaline, the acid is considered weak.
It is easy for the body to neutralize weak acids.
When the opposite occurs, and the acid combines with a weak alkaline, the acid is considered strong.
Strong acids are more stable and as a result, will not mix well with other elements.
Since strong acids do not readily mix with other elements, they are difficult to neutralize.
Because they are difficult to neutralize, it is more difficult for the body to eliminate them.
Animal proteins are the primary source of uric acids, phosphoric acids, and sulfuric acids; acids that are classified as strong.
Before these types of acids can be eliminated from the body, the body must attempt to neutralize them.
The liver and the kidneys are responsible for this task.
On a daily basis, however, the kidneys are only capable of eliminating a certain amount of strong acids.
What the kidneys cannot process end up being stored in the tissues.
Because of this daily limitation, it is very important that individuals control their intake of animal proteins.
Plants are the primary source of weak acids, mainly vegetable proteins and carbohydrates.
Yogurt and whey are the two exceptions: these originate from animal proteins.
Pyruvic, citric, acetylsalicylic, and oxalic acids are classified as weak acids.
Volatile acids are also classified as weak.
After oxidation, the body is able to eliminate these in the form of vapors and gasses (breath moisture and carbon dioxide) by way of the lungs.
Since volatile acids are easily eliminated by the lungs and the process does not involve the kidneys, the body has no limitations on their intake.
When excess amounts need to be eliminated, the body simply increases its breathing rate.
The only limitation on elimination therefore, is the depth and rate of a person's breathing.
Only rarely will an acid be found in an isolated or "free" state, meaning it lacks an alkaline element.
Acids generally are combined with one or more alkaline elements.
It is this combination that classifies an acid as strong or weak.
When an acidic element combines with a very strong alkaline, the acid is considered weak.
It is easy for the body to neutralize weak acids.
When the opposite occurs, and the acid combines with a weak alkaline, the acid is considered strong.
Strong acids are more stable and as a result, will not mix well with other elements.
Since strong acids do not readily mix with other elements, they are difficult to neutralize.
Because they are difficult to neutralize, it is more difficult for the body to eliminate them.
Animal proteins are the primary source of uric acids, phosphoric acids, and sulfuric acids; acids that are classified as strong.
Before these types of acids can be eliminated from the body, the body must attempt to neutralize them.
The liver and the kidneys are responsible for this task.
On a daily basis, however, the kidneys are only capable of eliminating a certain amount of strong acids.
What the kidneys cannot process end up being stored in the tissues.
Because of this daily limitation, it is very important that individuals control their intake of animal proteins.
Plants are the primary source of weak acids, mainly vegetable proteins and carbohydrates.
Yogurt and whey are the two exceptions: these originate from animal proteins.
Pyruvic, citric, acetylsalicylic, and oxalic acids are classified as weak acids.
Volatile acids are also classified as weak.
After oxidation, the body is able to eliminate these in the form of vapors and gasses (breath moisture and carbon dioxide) by way of the lungs.
Since volatile acids are easily eliminated by the lungs and the process does not involve the kidneys, the body has no limitations on their intake.
When excess amounts need to be eliminated, the body simply increases its breathing rate.
The only limitation on elimination therefore, is the depth and rate of a person's breathing.
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