1. The isoelectricpoint of aminoacid. The influence of pH on theprotein charge.0.00

Proteins are made up of substances called amino acids. Proteins and amino acids are the components…

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1. The isoelectric acid. The influence of pH protein charge. point of amino on the

Anatomy & Physiology

1st Edition

ISBN:9781938168130

Author:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Publisher:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble

Chapter26: Fluid, Electrolyte, And Acid-base Balance

Section: Chapter Questions

Problem 29RQ: At a pH of 7.40, the carbonic acid ratio is ________. a. 35:1 b. 4:1 c. 20:1 d. 3:1

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The ideal buffer range for any amino acids is pH above or below its pI values because the amino acid will get get precipitated at its pI. pKa1 of -COOH group of Cys = 1.71 pKa2 of -NH2 group of Cys = 10.78 pKa3 of side chain group of Cys = 8.33 (it indicates that the thiol group of Cys is a strong acid than the -NH2 group pf Cys as pKa Cys side chain is lower). Thiol side chain of Cys will loose proton first than -NH2. Net charge on Cys is zero in structure B, i.e. Structure B is a zwitterion and pI can be calculated from pKa1 and pKa3. Structure B of Cys, pI = (8.33 + 1.71) / 2 = 10.04/2 = 5.02 pH above its pI the Cys will be -vely charged (deprotonated) while pH below its pI it will be +vely charged (protonated). So, selection of buffer depends on its pI values, not pKa values of each functional group, QUESTION: What are the buffer regions/effective pH range?
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