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Properties of a Buffer The amino acid glycine is often used as the main ingredient of a buffer in biochemical experiments. The amino group of glycine, which has a  of 9.6, can exist either in the protonated form  or as the free base , because of the reversible equilibrium  In what pH range can glycine be used as an effective buffer due to its amino group? In a 0.1 m solution of glycine at pH 9.0, what fraction of glycine has its amino group in the  form? How much 5 m KOH must be added to 1.0 L of 0.1 m glycine at pH 9.0 to bring its pH to exactly 10.0? When 99% of the glycine is in its  form, what is the numerical relation between the pH of the solution and the  of the amino

Properties of a Buffer The amino acid glycine is often used as the main ingredient of a buffer in biochemical experiments. The amino group of glycine, which has a  of 9.6, can exist either in the protonated form  or as the free base , because of the reversible equilibrium  In what pH range can glycine be used as an effective buffer due to its amino group? In a 0.1 m solution of glycine at pH 9.0, what fraction of glycine has its amino group in the  form? How much 5 m KOH must be added to 1.0 L of 0.1 m glycine at pH 9.0 to bring its pH to exactly 10.0? When 99% of the glycine is in its  form, what is the numerical relation between the pH of the solution and the  of the amino

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Properties of a Buffer The amino acid glycine is often used as the main ingredient of a buffer in biochemical experiments. The amino group of glycine, which has a  of 9.6, can exist either in the protonated form  or as the free base , because of the reversible equilibrium 

  1. In what pH range can glycine be used as an effective buffer due to its amino group?
  2. In a 0.1 m solution of glycine at pH 9.0, what fraction of glycine has its amino group in the  form?
  3. How much 5 m KOH must be added to 1.0 L of 0.1 m glycine at pH 9.0 to bring its pH to exactly 10.0?
  4. When 99% of the glycine is in its  form, what is the numerical relation between the pH of the solution and the  of the amino group?

Please answer all of these questions, especially C please write in detail. 

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