What is pKa value of Polymaleic acid?
93087
http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=f4d806fc8446448abdafa58918cebc38&rgn=div8&view=text&node=21:3.0.1.1.4.1.1.7&idno=21
350998
It's the least reactive. It's non-polar. It's pKa is simply the average of the N and C terminus. It's also Ambivalent, meaning it can be inside and outside a protein. Because of these properties, if it was replaced with a polar AA, it would change the protein property, and in 99% of time, change in AA is deleterious.
168314
Ionic strength of isolated protein depends on the pH of the medium. At pI i.e. isoelectric pH ionic strenght would be 0.\n\nHope this helps.
342463
HCO3(-) <---> H(+) + CO3(2-) (Sodium ions are spectators.)\n\npH can be determined by either using the normal Ka expression:  Ka = 5.6 x 10^-11 = [H(+)][CO3(2-)]/[HCO3(-)]\n\nor by the Henderson-Hasselbach equation:\npH = pKa + log [CO3(2-)]/[HCO3(-)]
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To answer this question, you must know the Ka or Kb values for those acids or bases above.\nYou must then use those values to find the concentration of H+ (H30+ depending how you were taught it) or OH- ions.\nthese values can then be used to find pH or pOH depending which ion value you have.\nSimply perform the calculation \n\n-log[concentration H+ or OH-]\n\nthis will give you a pH value if you used H+ ions, or a pOH value if you used OH-. To get the pH from a pOH, you must take the value and subtract it from 14. (14-pOH = pH)
950743
theoretical amount of product=10g lead acetate/ mw lead acetate x mw lead iodide\n\ntake the result of this formula as the denominator and divide 5.00 grams product/theoretical x 100%
539720
it's a pretty strong acid\n\nGastric Juice has a pH of 1-3\nLemons have a pH of 2.2-2.4\n\ni'd say it's pretty strong\n\nthe closer to 0 the more acidic it is, the closer to 14 the more basic it is\n\n0=VERY strong acid, 14= VERY strong base
646163
Presuming that the base is monobasic.\n\na) with 25 ml added, you are at the equivalence point.  The pH is 7.\nb) after adding 25.01 ml, you will have 0.01 ml of base that did not get reacted.  The molarity of the base in solution will then be 0.1 * (0.01/50.01) = 2.0 x 10^-5.  Your pOH is 4.70, pH would be 9.30\nc) Now, it's 0.1 ml of unreacted base.  Molarity is 0.1 * (0.1/50.1) = 2.0 x 10^-4.  Your pOH is 3.70, pH is 10.30.\nd) Now 1 ml of unreacted base.  Molarity is 0.1 * (1/51) = 2.0 x 10^-3.  pOH is 2.70, pH is 11.30.\ne) Now 25 ml of unreacted base.  Molarity is 0.1 * (25/75) = 3.33 x 10^-2.  pOH is 1.48, pH is 12.52.\n\nIn each case, you have to figure out the amount of unreacted titrant and recalculate the molarity as if you were simply diluting it, using McVc = MdVd, where the volume is now the total volume of the solution (the unreacted amount plus the 25 ml of acid and the 25 ml of base that have neutralized each other).
215942
Phenol has a pKa around 10 (really 9.9).  As the pH of a solution with phenol goes up, more phenol becomes deprotonated to become phenoxide.  Above pH 10, there will be more phenoxide than phenol.
858181
It would be 1.8N.  \n\nThree times in the case of Phosphoric Acid.
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Look at their conjugate bases and whichever is more stable will have the weakest acid. PKA values are also easy to prove this becuase it is a realtion of the H+ content.
74693
I asked this same question at the Wikipedia reference desk not long ago. See below for a summary of the answer. (It discusses both protein length- the number of amino acids and molecular weight):\nI am looking for a rule of thumb on the molecular weight of proteins. Any opinion of the "average" MW of proteins? Or the range of MW that most proteins fall in? I know this is an ill defined question, so don't bother telling me that..... ike9898 22:32, 3 January 2006 (UTC)\n\nA molecular mass of about 40,000 is fairly average. Proteins such as myoglobin and calmodulin are good examples of proteins that do not try to do a whole lot, but they show that a particular biological function can often be accomplished with a 15-20 kDa protein. Many proteins combine several functional domains and can easily be 40, 60, 80, 100 kDa. Many membrane proteins have multiple transmembrane domains plus a cytoplasmic and an extracellular domain. Transmembrane proteins in the range of 80-160 kDa are fairly common. Attempts have been made to identify all the proteins in various organisms. In Mycoplasma hyopneumoniae the average protein size is 388 amino acids (see). The recent article, "Protein length in eukaryotic and prokaryotic proteomes" says that among the Eukaryotic proteins analyzed the average protein was 361 amino acids long while in Bacteria the average was 267 amino acids. --JWSchmidt 00:05, 4 January 2006 (UTC) \n\nThank you! Using another rule of thumb (number of amino acids times 110 = estimate of MW): \n388 amino acids represents a MW of about 42.6 kDa \n361 """" 39.7 kDa \n267 """" 29.4 kDa
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d) Cu I\n\nChromic and phosphoric acid are polyprotic acids and the salts will show a decreasing solubility with increasing pH as the higher pH favours the formation of chromate and phosphate.\n\nHydroIodic acid is a strong acid and is fully dissociated and the the amount of iodide formed depends on concentration and not pH. Thus CuI solubility will show no dependence on pH.
440758
Pascal (Same as Newton per Meter sqaure)\nmm of Hg (Mercury)
1095569
check this link-- http://www.orgsyn.org/orgsyn/prep.asp?prep=cv6p0468.\n\ninstead of Me use Ph
844758
Using the Michaelis-Menten equation.\n\nMore details on teh attached link\n\nhttp://www.le.ac.uk/by/teach/biochemweb/tutorials/michment2print.html\n\nGood luck
675001
pKa is the negative logarithm(-log) of ionization constant(Ka) for acids. Weak acids have partially ionized,and which have high pKa value. On the other hand strong acids is completely ionized(nearly)and they have small pKa values.