Re-evaluation of the Second Stoichiometric Dissociation Constants of Phosphoric Acid at Temperatures from (0 to 60) °C in Aqueous Buffer Solutions with or without NaCl or KCl. 2. Tests and Use of the Resulting Hückel Model Equations

2005 ◽  
Vol 50 (6) ◽  
pp. 2065-2073 ◽  
Author(s):  
Jaakko I. Partanen ◽  
Arthur K. Covington
Keyword(s):  
Phosphoric Acid ◽  
Dissociation Constants ◽  
Aqueous Buffer ◽  
Buffer Solutions ◽  
Model Equations

Acids, bases and buffer solutions

2018 ◽  
Author(s):  
Dennis Sherwood ◽  
Paul Dalby
Keyword(s):  
First Principles ◽  
Buffer Capacity ◽  
Unique Feature ◽  
Dissociation Constants ◽  
Equilibrium Composition ◽  
Buffer Solutions ◽  
Acid And Base ◽  
Water Ph ◽  
Acids And Bases ◽  
Conjugate Bases

Many reactions in solution involve acids and bases, and so this chapter examines these important reactions in detail. Topics covered include the ionisation of water, pH, pOH, acids and bases, conjugate acids and conjugate bases, acid and base dissociation constants, the Henderson-Hasselbalch equation, the Henderson-Hasselbalch approximation, buffer solutions and buffer capacity. A unique feature of this chapter is a ‘first principles’ analysis of how a reaction buffered at a particular pH achieves an equilibrium composition different from that of the same reaction taking place in an unbuffered solution. This introduces some concepts which are important in understanding the biochemical standard state, as required for Chapter 23.

Conjugation of 4-(dimethylamino)pyridine to primary amines in aqueous buffer solutions using an N-hydroxysuccinimide ester reagent

2021 ◽  
Vol 81 ◽  
pp. 153343
Author(s):  
Saki Horie ◽  
Hikaru Fujita ◽  
Rina Yamashita ◽  
Munetaka Kunishima
Keyword(s):  
Primary Amines ◽  
Aqueous Buffer ◽  
Buffer Solutions

INTERACTIONS OF CHLOROFORM WITH α- AND β-LIPOVITELLIN AND OTHER EGG YOLK CONSTITUENTS

1963 ◽  
Vol 41 (2) ◽  
pp. 389-395 ◽  
Author(s):  
R. W. Burley
Keyword(s):  
Aqueous Solutions ◽  
Low Density Lipoprotein ◽  
Density Lipoprotein ◽  
Egg Yolk ◽  
Threshold Concentration ◽  
Low Density ◽  
Aqueous Buffer ◽  
Buffer Solutions

The absorption of chloroform by α- and β-lipovitellin from chloroform-saturated aqueous buffer solutions has been measured quantitatively. Absorption is rapid and reaches equilibrium values of 13 and 22% of the dry weights of α- and β-lipovitellin respectively. Ultracentrifugal examination of these lipovitellin solutions shows that chloroform absorption produces a heavier fraction that is not homogeneous and probably consists of aggregates. There appears to be a threshold concentration of chloroform in the aqueous solutions below which none is absorbed by the lipovitellins. Similar, but less extensive, experiments with the low-density lipoprotein of yolk and yolk lecithin have shown that they also absorb chloroform under the same conditions.

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