这色拉的味道太酸了。
“扫除”额外的氢离子—血液里的中和物质，如重碳酸盐和血红蛋白，扫除了多余的氢离子防止PH值变得太酸。
"Mopping up" excess hydrogen ions - Neutralizing substances in the blood, such as bicarbonate and hemoglobin, mop up excess hydrogen ions and prevent pH from becoming too acidic.
约翰大声喊着，“它太酸了，我的胃都胀起来了。”
That was very distasteful!” exclaimed John. “It was so sour, it distended my stomach!”
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