Buffers and pH Value

Penero, Gerard N.* Murano, Eurika Inna O. Nepacina, Ma. Rejane Neri, Kimberly Ongkiatco, Clein Yvan Patangui, Jessica F. Reyes, Allan Joe Samartino Jennica

Bs Biology 2-2 College of Science Polytechnic University of the Philippines

Abstract: The goal of the activity is to identify the pH value of different fruit juices and to enhance the knowledge aboput buffers. The six fruit juices serves as the specimen. The griup determnine the pH of the said samples by determining wether the said samples are acid or base. On the other hand the group uses chemicals in determining the correct amount of buffers to get the desiredpH value of certain compunds.

Introduction: pH is a measurement of the acidity or alkalinity (base) of a solution. When substances dissolve in water they produce charged molecules called ions. Acidic water contains extra hydrogen ions (H+) and basic water contains extra hydroxyl (OH-) ions.( http://extension.usu.edu/files/publications/publication/nr_wq_200519.pdf) Power of Hydronium or pH value is very important in every living organisms like humans. Proper balance of pH level in the body would be a help or an indication of a healthy person. For example in the human gut flora, in order for a human to have a better tolerance in drinking milk a certain level of pH value that is conducive for the growth of lactobacillus acidophilus is needed. In this activity the group measured the acidity/alakalinity of different fruit juices which we always encounter in our table. The fruit juices used are of Avocado (Persea Americana), Orange (Citrus sinensis), Tomato (Solanum lycopersicum), Mango (Mangifera indica),Calamansi (Citrus Microcarpa). On the other hand buffers are is an aqueous solution that has a highly stable pH. If you add acid or base to a buffered solution, its pH will not change significantly. Similarly, adding water to a buffer or allowing water to evaporate will not change the pH of a buffer. (http://chemistry.about.com/od/acidsbase1/a/buffers.htm). Many chemical reactions are affected by the acidity of the solution in which they occur. In order for a particular reaction to occur or to occur at an appropriate rate, the pH of the reaction medium must be controlled. Such control is provided by buffer solutions, which are solutions that maintain a particular pH. Biochemical reactions are especially sensitive to pH. Most biological molecules contain groups of atoms that may be charged or neutral depending on pH, and whether these groups are charged or neutral has a significant effect on the biological activity of the molecule. This activity aims to: y Enhance our knowledge on the importance of pH level and buffer in different biological processes of life y Use the Handerson-Hasselbach Equarion in solving problems with regards to pH and buffers

To know more about the concepts with regard to pH and buffers

Experimental:

Measurement of pH: In the first experiment the group prepared the samples of fruit juices. The group used the juices of Avocado (Persea Americana), Orange (Citrus sinensis), Tomato (Solanum lycopersicum) mango (Mangifera indica),Calamansi (Citrus Microcarpa). Next, the group place the different kind of juices in the different spaces of the watch plate. Consecutively the group put small cuts of litmus paper in each spaces of the watch plate. Next the group did test for the acidity of the fruit juices by observing certain changes in the color of the litmus paper. (Note: The group used red litmus paper first, then after testing the acidity or basisity of the juices). Then the group did the same procedure but this time the with a blue litmus paper. The litmus paper serves as the indicator for the pH of the different juices. After observing the result,we record the data gathered. For the Preparation of Buffers: The group first calculate the volume of the conjugate acid and base needed to prepare a total volume of 100 mL of the buffer solution. Next the group measure the required volume of 0.1 M reagents with a 100-mL graduated cylinder and mix in a 250 mL beaker. The group computed if the prepared buffers are correct. Finally the group record the original pH and the number of drops of NaOH and HCl added.

Results and Discussion: Measurement of pH Fruit Juices Color of Litmus Paper Acid/Base 1. Tomato Red Acid 2. Calamansi Red Acid 3. Mango Red Acid 4. Avocado Red Acid 5. Orange Red Acid Table 1. Determining the Acidity/Basisity of Fruit Juices using Red Litmus Paper as the Indicator Fruit Juices Color of Litmus Paper Acid/Base 1. Tomato Blue turns Red Acid 2. Calamansi Blue turns Red Acid 3. Mango Blue turns Red Acid 4. Avocado Blue turns Red Acid 5. Orange Blue turns Red Acid Table 2. Determining the Acidity/Basisity of Fruit Juices using Blue Litmus Paper as the Indicator The table 1 and 2 shows that in both types of indicators the fruit juices of Avocado (Persea Americana), Orange (Citrus sinensis), Tomato (Solanum lycopersicum), Mango (Mangifera indica),Calamansi (Citrus Microcarpa) are all acidic in nature.

Guide Questions:
Given: blood has a [H ] of 5 x 10 Solution: pH = -log [H ] pH = -log [5 x 10 ] pH of blood= 7.30 Given: 0.15 M of acetic acid ; Ka= 2 x 10 Solution: start [CH3COOH] [CH3COO ] [H ]
+ -5 -8 + + -8

reaction 0.15 - x x x

End 0.15 - x x x

0.15 0 0

Ka = [H ] [A ] / [HA] 2 x 10 = (x) (x) / (0.15 - x) x = (2 x 10 ) (0.15 - x) x = 3 x 10 2 x 10

2 -5 2 -6 -6 -6 2 -5 -5

0= x + 2 x 10 3 x 10 x = 3 x 10
2 -6 -3

x= 1.73 x 10

pH= [H+] [CH3COO ] pH= 2.76

Buffer System Primary Phosphate H3PO4, NaH2PO4 Acetate CH3COOH,CH3COONa Secondary Phosphate Na2HPO4, NaH2PO4

Desired pH 2.58

pKa of acidic component 2.10

Ratio of acid to base 3:1

Volume per 10 ml. 7.5ml acid 2.5ml base 6.67ml acid 3.33ml base 9.28ml acid 0.71ml base acidic

5.00

4.70

2:1

acidic

8.00

6.90

13:1

base

Table 2 Calculated ratio and volume of conjugate acid and base H3PO4 and NaH2PO4 2.58= 2.10 + log [0.3 M] / [0.1 M] = 2.10 + log 3 = 2.10 + 0.48 pH= 2.58 Ratio: 3:1 H3PO4= 10 / 4 x 3 = 7.5 ml CH3COOH and CH3COONa 5.00= 4.70 + log [0.2 M] / [0.1 M] = 4.70 + log 2 = 4.70 + 0.30 pH= 5.00 Ratio: 2:1 CH3COOH= 10 / 3 x 2 = 6. 67 ml CH3COONa= 10 / 3 x 1 = 3.33 ml NaH2PO4= 10 / 4 x 1 = 2.5 ml

NaH2PO4 and Na2HPO4 8.00= 6.90 + log [1.26 M] / [0.1 M] = 6.90 + log 12.6 = 6.90 + 1.10 pH= 8.00 Ratio: 13:1 NaH2PO4= 10 / 14 x 13 = 9.29 ml Na2HPO4= 10 / 14 x 1 = 0.71 ml

Conclusion: Using the Handerson-Hasselbach References:

Equation we can calculate the pH value of certain compounds. Also pH value and buffers plays an important role in sustaining lives of many living organisms.