Buttermilk is primarily due to lactic acid produced by lactic acid bacteria while fermenting lactose, the primary sugar in milk. As the bacteria produce lactic acid, the pH of the milk decreases and casein, the primary milk protein, precipitates, causing the curdling or clabbering of milk. This process makes buttermilk thicker than plain milk. While both traditional and cultured buttermilk contain lactic acid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous. Buttermilk can be drunk straight, and it can also be used in cooking. Soda bread is a bread in which the acid in buttermilk reacts
Bicarbonate part of the carbon cycle. Ammonium bicarbonate is used in digestive biscuit manufacture. In diagnostic medicine, the blood value of bicarbonate is one of several indicators of the state of acid–base physiology in the body. It is measured, along with carbon dioxide, chloride, potassium, and sodium, to assess electrolyte levels in an electrolyte panel test (which has Current Procedural Terminology, CPT, code 80051). The parameter "standard bicarbonate concentration" (SBC) is the bicarbonate concentration in the blood at a PCO of , full oxygen saturation and 36 °C. Bicarbonate In inorganic chemistry, bicarbonate (IUPAC-recommended nomenclature: hydrogencarbonate) is an intermediate form in