pH and Buffers

Mr. Andersen explains the importance of maintaining a specific pH range in blood to prevent protein denaturation. He describes how buffer systems, composed of weak acids and their conjugate bases, help stabilize pH levels. The video covers the relationship between pH and pKa, the role of equilibrium constants, and the application of Le Chatelier's principle. It also discusses the significance of buffer capacity and the biological importance of buffers, using examples like acid/base indicators and amino acids.

Why is it crucial to maintain a specific pH range in the blood?

• To reduce carbon dioxide levels

• To enhance blood flow

• To increase oxygen levels

• To prevent protein denaturation

What is the role of a buffer solution in maintaining pH?

• It increases the acidity of the solution

• It stabilizes pH by using a weak acid and its conjugate base

• It neutralizes all acids and bases

• It removes protons from the solution

How does maintaining equal concentrations of weak acid and conjugate base affect a buffer solution?

• It decreases the buffer capacity

• It increases the buffer capacity and stability

• It makes the solution more acidic

• It makes the solution more basic

What happens to the pH if the concentration of hydronium ions is manipulated?

• The pH changes slightly if the buffer is effective

• The pH increases significantly

• The pH decreases significantly

• The pH remains constant

What does a pH value less than the pKa indicate in a buffer solution?

• More of the weak acid is present

• The solution is neutral

• The solution is highly basic

• More of the base is present

How does an acid/base indicator like bromothymol blue work?

• It changes color based on temperature

• It changes color based on pH changes

• It remains colorless in all solutions

• It changes color based on light exposure

Why is pH important in the behavior of proteins?

• It affects the protein's color

• It changes the protein's size

• It influences the behavior of amino acid side chains

• It alters the protein's weight