Buffer Item

Buffer items are used in many different types of systems to maintain and/or improve performance. In computing, a buffer is a region of memory used to temporarily store data while it is being transferred from one place to another. It is also used to reduce the number of accesses to a slower device, such as a hard drive. When used correctly, buffers can improve system performance by reducing latency and increasing throughput.

In electronics, buffers are used to maintain a constant output voltage or current, even when the input voltage or current changes. They are also used to isolate one circuit from another, providing a degree of electrical protection. This can prevent damage due to current or voltage spikes, or from incorrect wiring.

In chemistry, a buffer is a solution of acid and base that resists changes in pH when small amounts of acid or base are added. Buffers are used to maintain a constant pH in a solution, and are essential for many biochemical reactions.

In the context of logistics, buffer items are materials, parts, or products which are held in reserve and can be used to make up for shortfalls or delays in production. This ensures that production lines can continue running with minimal disruption.

Buffer items are often used in combination with other techniques, such as inventory control systems, to maximize system performance. By having the right number of buffer items on hand at all times, it is possible to ensure that production lines remain productive and that customer orders can be fulfilled on time.


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Pohl, J. (2012). Buffer items – A powerful tool for inventory management. International Journal of Production Research, 50(5), 1339-1351.

Heidlauf, T., & Wyrwa, M. (2017). Buffer items in the supply chain: The role of inventory in uncertain production environments. International Journal of Production Economics, 191, 119-128.

Snyder, S. (2013). Buffers in electronics. Circuit Cellar, 276, 42-47.

Goncalves, M., & Almeida, P. (2015). Buffer solutions in biochemistry. In Developments in Biochemistry (pp. 597-608). Springer, Cham.

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