3. Tris(hydroxymethyl)aminomethane [ (HOCH₂)3CNH2, commonly called "Tris" ] is a good non-interacting buffer frequently used with proteins. The pKa value for the protonated form [ (HOCH2)3CNH3 ] is 8.075. The solid salt made with HCl(aq) ("Tris-HCI", the protonated form with a Cl- counter ion) is often utilized to make the buffer - it has a molecular weight of 157.596 g/mole. a. A buffer is made from 15.431 g of solid "Tris-HCI" dissolved in 1000.0 mL of water that contains 0.0462 M NaOH (assume the final volume is also 1000.0 mL). Calculate the pH of this solution. b. Exactly 16.30 mL of 1.761 M HCl(aq) is added to the 1000.0 mL buffer described in part A. What is the new pH?

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3. Tris(hydroxymethyl)aminomethane [ (HOCH2)3CNH2, commonly called
"Tris" ] is a good non-interacting buffer frequently used with proteins. The
pKa value for the protonated form [ (HOCH2)3CNH3* ] is 8.075. The solid
salt made with HCl(aq) ("Tris-HCI", the protonated form with a Cl- counter
ion) is often utilized to make the buffer - it has a molecular weight of
157.596 g/mole.
a. A buffer is made from 15.431 g of solid "Tris-HCI" dissolved in 1000.0 mL
of water that contains 0.0462 M NaOH (assume the final volume is also
1000.0 mL). Calculate the pH of this solution.
b. Exactly 16.30 mL of 1.761 M HCl(aq) is added to the 1000.0 mL buffer
described in part A. What is the new pH?
Transcribed Image Text:3. Tris(hydroxymethyl)aminomethane [ (HOCH2)3CNH2, commonly called "Tris" ] is a good non-interacting buffer frequently used with proteins. The pKa value for the protonated form [ (HOCH2)3CNH3* ] is 8.075. The solid salt made with HCl(aq) ("Tris-HCI", the protonated form with a Cl- counter ion) is often utilized to make the buffer - it has a molecular weight of 157.596 g/mole. a. A buffer is made from 15.431 g of solid "Tris-HCI" dissolved in 1000.0 mL of water that contains 0.0462 M NaOH (assume the final volume is also 1000.0 mL). Calculate the pH of this solution. b. Exactly 16.30 mL of 1.761 M HCl(aq) is added to the 1000.0 mL buffer described in part A. What is the new pH?
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