The relationship between pH and pKa of buffer solution in given atomic view:
In figure I pH= pKa ( since [HA] =[A-] )
In figure II pH > pKa ( since [A-] > [HA] )
In figure III pH < pKa ( since [A-] < [HA] )
The pH and pKa are related by the Henderson-Hasselbalch equation. It should not be used for concentrated solutions, extremely low pH acids, or extremely high pH bases because it is simply an approximation.
pH = pKa + log(conjugate base/weak acid).
pH equals pKa plus log ([A-] / [HA]).
pH is determined by dividing the weak acid concentration by the log of the conjugate base concentration and the pKa value.
About halfway to the equivalence point:
pH = pKa
It's important to note that this equation is familiar with the connection because it is sometimes written for the Ka value rather than the pKa value.
pKa = – log Ka
Hence, value of pH depend on relative concentration of [A-] and HA]
To know more about Ka.
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Answer:
- Starch is a polysaccharide comprising glucose monomers joined in α 1,4 linkages. or
- Starch is a long-chain polymer of glucose molecules joined together. or
- A starch is a complex polysaccharide made up of a large number of glucose units joined together by glycosidic bonds.
Explanation:
starch, a white, granular, organic chemical that is produced by all green plants. Starch is a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents.
Starch is amongst the most abundant plant products and is a mixture of two polymers, amylose and amylopectin. During food processing starch is transformed by hydrothermal treatments. ... The structure of starch is also influenced by specific and non-specific interactions with other food constituents and ingredients.
Answer:
i would say red
Explanation:
im learning about this right now lol actually. <3
The correct answer would be, "<span>D. beta-galactosidase".
As all the others are made in different organisms.
Hoped I helped.</span>
