citratization

Citratization is a process that involves the addition of citrate ions to a solution or substance. Citrate is the salt or ester of citric acid, a weak organic acid found naturally in citrus fruits. The primary purpose of citratization can vary depending on the context, but it often relates to its chemical properties, such as its ability to chelate metal ions or its buffering capacity.

In biochemistry and medicine, citratization can refer to the process of adding citrate to blood collected for transfusions. Citrate acts as an anticoagulant by binding to calcium ions, which are essential for blood clotting. By chelating calcium, citrate effectively prevents the formation of fibrin clots, thereby preserving the blood's liquid state for storage and transfusion. This method is widely used in blood banks worldwide.

Beyond its anticoagulant properties, citratization can also be employed in industrial processes, such as water treatment, where citrate might be used to sequester metal ions that contribute to scale formation. In food science, citric acid and its salts are common additives, and the process of incorporating them could be broadly termed citratization. The specific mechanism and benefits of citratization are dependent on the application and the concentration of citrate used.