Please discuss the buffering capacity of an amino acid. In your answer include what is a buffer? Why is it important? How can amino acids act as buffers? A- BI X 3
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- The greatest buffering capacity at physiological pH would be provided by a protein rich in which of the following amino acids? Choose one from among the possible answers and explain. Serine Cysteine Alanine HistidineWhat is the correlation in hydration of proteins between the average weight and the ph? see the graph belowWhy can amino acids act as buffers in certain pH range? Refer to the structure of amino acids in your answer.
- What effect on total protein concentration would you expect to see during dehydration? Explain your reasoning.Describe in detail why amino acids protonate and deprotonate as the pH of the solution changes. In your answer, refer to the general structure of amino acids, pKa- values, what this means and what role it plays in protonation and deprotonation of amino acids.Three proteins with an overall charges of 0, -5, and -8 are passed through an anion exchange column equilibrated in a buffer with low ionic strength and eluted with an increasing gradient of salt in a buffer. Which protein will elute last from the column? 1. Protein with no charge. 2. Protein with eight negative charges. 3. Protein with five negative charges. 4. Both charged proteins will elute at the same time.
- Which would be an overall explanation for how a buffer works? O The conjugate base ions in the buffer solution resists changes in pH by reacting with any hydroxide ions added to the buffer solution O None of the choices The undissociated acid molecules in the buffer solution resists changes in pH by reacting with any acid H+ ions added to the buffer solution O The mixture of ions and molecules in a buffer solution resists changes in pH by reacting with any hydrogen ions or hydroxide ions added to the buffer solutionA small amount of NaOH is added to a weak acid buffer system. Describe what happens in terms of possible reactions and changes in pH.Explain why unfolding or aggregation may occur using changes in entropy and enthalpy of the protein and water. a. When removing all salt such as NaCl from the buffer