OBJECTIVES

To prepare buffers and measure the pH of each, and to prepare a buffer at a specific
pH
To understand the how a buffer resists changes in pH upon addition of acid or base
solutions.

QUESTIONS

1. Explain the theory of pH measurement.

pH is a measure of the acidity or alkalinity of a water solution.

The acidity or alkalinity of a water solution is determined by the relative number of

hydrogen ions (H+) or hydroxyl ions (OH-) present.

Acidic solutions have a higher relative number of hydrogen ions, while solutions have
a higher relative number of hydroxyl ions.

Acids are substances which either dissociate to release hydrogen ions and react with
water to form hydrogen ions. Bases are substances that dissociate to release hydroxyl
ions and react with water to form hydroxyl ions.

At 25C, a neutral solution has a pH of 7, while solutions with pH lower than 7 are
acidic and solutions with pH highest than 7 are alkaline. The normal overall pH range
is 0 to 14 pH, although solutions containing non-water solvents can have pH values
outside this range.

2. Define buffer capacity and the factors affecting the buffer capacity.

Buffer capacity is the ability of buffer solution to resist the changes of pH. Buffer capacity
is increases as the molar concentration of acid or base is increases. The buffer capacity
also increases as the pH is closer to pKa.

3. Discuss the importance of pH buffer in industrial system.

Importance of buffers in Pharmaceuticals Industries:

Most of the medicines are prepared in aqueous solution of different chemicals so these
aqueous solutions require a constant pH in order to assure the stability and clinical
effectiveness of a medicines and this is done through buffers.
Buffers are also added in pharmaceuticals to improve patient comfort and to make
longer transportation of medicines possible.
Buffers are also to maintain some drug or medicine in ionized form as ionized forms
are more soluble in aqueous solutions.
Buffers are also to maintain some drug or medicine in un-ionized form as un-ionized
forms are more soluble in lipids.
Buffers are also to maintain the stability of drugs in different aqueous solutions as
many drugs are vulnerable to hydrolysis of aqueous solutions.

Importance of buffers in fermentation and food industry:

During fermentation of baking bread the pH of the dough will decrease due to
released carbon dioxide and other organic acids. In dough flour and milk act as
buffering agents and they resist the pH drop due to the release of carbon dioxide.
Buffers are also used in foods to maintain the acidity of the food in order to preserve
the flavor and appearance of food. Buffers maintain the physical, chemical and
microbiological stability of foods.

Importance of buffers in dyeing industry:

Dyes in textile industries play an important role in giving color to different fabrics.
Color strength of dyes is closely related to narrow pH range which is maintained by
using different buffer systems. pH above or below this narrow range will affect the
color imparting ability of different dyes.