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Between the two buffer regions there is an end-point, or equivalence point, at about pH 3. This end-point is not sharp and is typical of a diprotic acid whose buffer regions overlap by a small amount: pK a2 − pK a1 is about three in this example. (If the difference in pK values were about two or less, the end-point would not be noticeable ...
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. [citation needed]
In computational biology, protein pK a calculations are used to estimate the pK a values of amino acids as they exist within proteins.These calculations complement the pK a values reported for amino acids in their free state, and are used frequently within the fields of molecular modeling, structural bioinformatics, and computational biology.
In cell biology, protein kinase A (PKA) is a family of serine-threonine kinase [1] whose activity is dependent on cellular levels of cyclic AMP (cAMP). PKA is also known as cAMP-dependent protein kinase (EC 2.7.11.11). PKA has several functions in the cell, including regulation of glycogen, sugar, and lipid metabolism.
In the case of multiple pK values they are designated by indices: pK 1, pK 2, pK 3 and so on. For amino acids, the pK 1 constant refers to its carboxyl (–COOH) group, pK 2 refers to its amino (–NH 2) group and the pK 3 is the pK value of its side chain.
Bjerrum plot of speciation for a hypothetical monoprotic acid: AH concentration as a function of the difference between pK and pH. Carbonic acid is the formal Brønsted–Lowry conjugate acid of the bicarbonate anion, stable in alkaline solution. The protonation constants have been measured to great precision, but depend on overall ionic ...
Low-fat milk, also called reduced-fat milk, is available in two varieties: 2% and 1%. These milks still contain some fat, but not as much as the 3.25% of whole milk.
Acid strength is the tendency of an acid, symbolised by the chemical formula, to dissociate into a proton, +, and an anion, .The dissociation or ionization of a strong acid in solution is effectively complete, except in its most concentrated solutions.