Figure 1
Introduction The pH of all living cells is maintained within a very limited range. Even minimal changes in pH beyond this range can cause enormous damage to the cell structure and its components, proteins being the most sensitive. pH changes can destroy the three-dimensional structure of proteins, thus inhibiting their normal function. Since proteins are vital to normal functioning of the cell, damage to proteins can lead to cell death. In order to prevent such hazards, all living cells contain buffers, chemicals that react with acids and bases to maintain stable pH in the cells. Phosphates are the most common buffers. However, other components of cells (including nucleic acids, proteins, lipids and small organic molecules) can act as buffers, reacting with acids and bases to block their influence on cell pH. Acid-Base Titration is a process for determining the concentration of an acidic or basic solution by measuring the volume of acid or base of known concentration required to neutralize the solution in question. In this experiment we will be determining the pH of tissue extracts from various sources of food: potato, eggs, liver, etc. by titration with an acid or base solution of known concentration.
Equipment