Respuesta :
With increasing pH, the solubility of casein decreases.
The [OH] of the solution rises as the pH rises. The reaction, according to Le C.hatelier's principle, will shift to the left as [OH] increases. It will be less soluble because the reaction has shifted to the reactant side.
solubility of a histone:
The effect of histone acetylation on chromatin solubility has been investigated. Nucleosome cores are fairly soluble in a wide range of Mg2+ and Na+ concentrations. Increased solubility results from increasing the amount of Na+ relative to a fixed concentration of Mg2+.
According to the given information:
Casein have −COO−. As it dissolve or react with water, the −COO −will produce OH−like in the equation below.
[tex]-\mathrm{COO}^{-}+\mathrm{H}_2 \mathrm{O} \rightleftharpoons-\mathrm{COOH}+\mathrm{OH}^{-}[/tex]
The [OH] of the solution rises as the pH rises. The reaction, according to Le C.hatelier's principle, will shift to the left as [OH] increases. It will be less soluble because the reaction has shifted to the reactant side.
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I understand that the question you are looking for is:
Polymers are not very soluble in water, but their solubility increases if they have charged groups. (a) Casein, a milk protein, contains many -COO- groups on its side chains. How does the solubility of casein vary with pH? (b) Histones are proteins essential to the function of DNA. They are weakly basic due to the presence of side chains with -NH2 and =NH groups. How does the solubility of a histone vary with pH?
