Many biological buffers were originally described by Good and colleagues in 1966 and are still used in laboratories today. How Buffers Work A buffer is simply a solution containing a weak acid and its conjugate base.
By definition, biological buffers are organic substances that maintain a constant pH over a given range by neutralizing the effects of hydrogen ions. In the body, buffers provide a pH environment conducive to critical biochemical processes.
Most biological buffers in use today were developed by NE Good and his research team (Good et al. 1966, Good & Izawa 1972, Ferguson et al. 1980; “Good buffers”) and are N-substituted taurine or glycine buffers.
Life Science > Core Bioreagents > Biological Buffers > Learning Center > Buffer Reference Center ... Useful pH Ranges of Selected Biological Buffers (25 °C, 0.1M) Buffers: Useful pH Range: pKa (at 20°C) pKa (at 25°C) pKa (at 37°C) Reagent Grade: BioPerformance Certified Grade: Pharma Grade: MES: 5.5–6.7: 6.16:
Biological Buffers: Reviewing the Basics Basically, buffers are molecules that donate or accept protons to resist changes in pH as acids or bases are added to the solution. A buffer consists of a weak acid and its conjugate base, or a weak base and its conjugate acid.
Biological Buffers. The pKa of a buffer is commonly perceived as the pH of the said buffer when the concentrations of the two buffering species are equal, and where the maximum buffering capacity is achieved.
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Common Biological Buffers Many buffers change pH with temperature. This is an important consideration when using thermostable enzymes at elevated temperatures. Use the temperature coefficient given in the table to predict what the buffer will be at any given temperature.
Biological buffers are inert and have short-term effects on the system under investigation, both of which are distinct advantage over inorganic substances and weak organic acids that were used in the past.
Common Biological Buffers : Many buffers change pH with temperature. This is an important consideration when using thermostable enzymes at elevated temperatures. Use the temperature coefficient given the table to predict what the buffer will be at any given temperature. Example: What is the pH of Tris pH 9.5 at 72° C?