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The pI value can affect the solubility of a molecule at a given pH. Such molecules have minimum solubility in water or salt solutions at the pH that corresponds to their pI and often precipitate out of solution. Biological amphoteric molecules such as proteins contain both acidic and basic functional groups. Amino acids that make up proteins ...
Solubility will also depend on the excess or deficiency of a common ion in the solution [clarification needed], a phenomenon known as the common-ion effect. To a lesser extent, solubility will depend on the ionic strength of solutions. The last two effects can be quantified using the equation for solubility equilibrium.
In chemistry, solvent effects are the influence of a solvent on chemical reactivity or molecular associations. Solvents can have an effect on solubility, stability and reaction rates and choosing the appropriate solvent allows for thermodynamic and kinetic control over a chemical reaction.
Therefore, pH values on the different scales cannot be compared directly because of differences in the solvated proton ions, such as lyonium ions, which require an insolvent scale that involves the transfer activity coefficient of hydronium/lyonium ion. pH is an example of an acidity function, but others can be defined.
In chemistry, the common-ion effect refers to the decrease in solubility of an ionic precipitate by the addition to the solution of a soluble compound with an ion in common with the precipitate. [1] This behaviour is a consequence of Le Chatelier's principle for the equilibrium reaction of the ionic association / dissociation .
K ow, being a type of partition coefficient, serves as a measure of the relationship between lipophilicity (fat solubility) and hydrophilicity (water solubility) of a substance. The value is greater than one if a substance is more soluble in fat-like solvents such as n-octanol, and less than one if it is more soluble in water.
Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of a solute, such as a protein. This effect tends to be observed at lower ionic strengths. [citation needed] Protein solubility is a complex function of physicochemical nature of the protein, pH, temperature, and the concentration of the ...
The pH scale is by far the most commonly used acidity function, and is ideal for dilute aqueous solutions. Other acidity functions have been proposed for different environments, most notably the Hammett acidity function, H 0, [3] for superacid media and its modified version H − for superbasic media.