ml
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
7.0
7.5
PH
ml
8.0
8.5
9.0
9.5
10.0
10.5
11.0
11.5
12.0
12.5
13.0
13.5
14.0
14.5
15.0
The most comm
PH
ml
15.5
16.0
16.5
17.0
17.5
18.0
18.5
19.0
19.5
20.0
20.5
21.0
21.5
22.0
22.5
pH
ml
23.0
23.5
24.0
24.5
25.0
25.5
26.0
26.5
27.0
27.5
28.0
28.5
29.0
29.5
30.0
pH
ml
30.5
31.0
31.5
32.0
32.5
33.0
33.5
34.0
34.5
35.0
35.5
36.0
36.5
37.0
37.5
pH
ml
38.0
38.5
39.0
39.5
40.0
40.5
41.0
41.5
42.0
42.5
43.0
43.5
44.0
44.5
45.0
pH
ml
45.5
46.0
46.5
47.0
47.5
48.0
48.5
49.0
49.5
50.0
50.5
51.0
51.5
52.0
52.5
At what points of the graph was the amino acid most resistant to pH changes?
These points are known as pk values.
Using a chemistry book or the internet, define pK below. Your definition should be accurate and concise.
At what pH did these pK values occur?
pH
How many pK values did you notice?
Fats and Fatty acids
Fatty acids are composed of hydrocarbons that on the terminal end have a carboxyl group. Examine Display A.
How is the melting point related to the length of hydrocarbons?
Certain fatty acids may vary in the number of double bonds within the hydrocarbon chain. What happens to the
melting point when the hydrocarbon chain contains double bonds but maintains the same number of carbons?