rseeds
Forum Newbie
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Could someone please help me with these questions? Thanks, Rachel
Is chicken egg white a good buffer? Does it need to be? (Hint: does a living egg produce carbon dioxide?) What are the buffers in egg white? Which ones are most important? What would the titration of egg white with HCl and NaOH look like? WHY??? (Hint: what happens when you titrate mixed buffers with many pKas?)
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