4.5.8 Buffers

• A buffer solution is a solution which resists changes in pH when small amounts of acids or alkalis are added
  • A buffer solution is used to keep the pH almost constant
  • A buffer can consists of weak acid - conjugate base or weak base - conjugate acid

Ethanoic acid & sodium ethanoate as a buffer

• A common buffer solution is an aqueous mixture of ethanoic acid and sodium ethanoate
• Ethanoic acid is a weak acid and partially ionises in solution to form a relatively low concentration of ethanoate ions

• Sodium ethanoate is a salt which fully ionises in solution

• There are reserve supplies of the acid (CH₃COOH) and its conjugate base (CH₃COO^-)
  • The buffer solution contains relatively high concentrations of CH₃COOH (due to partial ionisation of ethanoic acid) and CH₃COO^- (due to full ionisation of sodium ethanoate)

• In the buffer solution, the ethanoic acid is in equilibrium with hydrogen and ethanoate ions

• When H⁺ ions are added:
  • The equilibrium position shifts to the left as H⁺ ions react with CH₃COO^- ions to form more CH₃COOH until equilibrium is re-established
  • As there is a large reserve supply of CH₃COO^- the concentration of CH₃COO^- in solution doesn’t change much as it reacts with the added H⁺ ions
  • As there is a large reserve supply of CH₃COOH the concentration of CH₃COOH in solution doesn’t change much as CH₃COOH is formed from the reaction of CH₃COO^- with H⁺
  • As a result, the pH remains reasonably constant

When hydrogen ions are added to the solution the pH of the solution would decrease; However, the ethanoate ions in the buffer solution react with the hydrogen ions to prevent this and keep the pH constant

• When OH^- ions are added:
  • The OH^- reacts with H⁺ to form water

OH^- (aq) + H⁺  (aq) → H₂O (l)

• • The H⁺ concentration decreases
  • The equilibrium position shifts to the right and more CH₃COOH molecules ionise to form more H⁺and CH₃COO^- until equilibrium is re-established

CH₃COOH (aq) → H⁺ (aq) + CH₃COO^- (aq)

• • As there is a large reserve supply of CH₃COOH the concentration of CH₃COOH in solution doesn’t change much when CH₃COOH dissociates to form more H⁺ ions
  • As there is a large reserve supply of CH₃COO^- the concentration of CH₃COO^- in solution doesn’t change much
  • As a result, the pH remains reasonably constant

When hydroxide ions are added to the solution, the hydrogen ions react with them to form water; The decrease in hydrogen ions would mean that the pH would increase however the equilibrium moves to the right to replace the removed hydrogen ions and keep the pH constant

Controlling the pH of blood

• In humans, HCO₃^- ions act as a buffer to keep the blood pH between 7.35 and 7.45
• Body cells produce CO₂ during aerobic respiration
• This CO₂ will combine with water in blood to form a solution containing H⁺ ions

CO₂ (g) + H₂O (l) ⇌ H⁺ (aq) + HCO₃^- (aq)

• This equilibrium between CO₂ and HCO₃^- is extremely important
• If the concentration of H⁺ ions is not regulated, the blood pH would drop and cause ‘acidosis’
  • Acidosis refers to a condition in which there is too much acid in the body fluids such as blood
  • This could cause body malfunctioning and eventually lead to coma

• If there is an increase in H⁺ ions
• The equilibrium position shifts to the left until equilibrium is restored

H⁺ (aq) + HCO₃^- (aq) ⇌ CO₂ (g) + H₂O (l)

• This reduces the concentration of H⁺ and keeps the pH of the blood constant
• If there is a decrease in H⁺ ions
  • The equilibrium position shifts to the right until equilibrium is restored

CO₂ (g) + H₂O (l) ⇌ H⁺ (aq) + HCO₃^- (aq)

• This increases the concentration of H⁺ and keeps the pH of the blood constant

Buffers in food

• A combination of various factors such as light, heat, oxygen and various kinds of microorganisms can spoil food
  • We try to reduce this by keeping food in airtight containers and/or in refrigerators
• Microorganisms spoiling food depends on the pH value of the food.
• Most microorganisms thrive when the pH of their surroundings is around neutral (pH 6.6 - 7.5)
• Most bacteria can survive at pH values as low as 4.4 and as high as 9.0
• An important factor in whether food spoils is its buffer capacity
  • The buffer capacity of food is a measure of the amount of acid or base required to significantly change the pH of the food
• The more protein there is in the food, the higher the buffer capacity
  • This is because the amino acids present have both acidic and basic properties
  • This means it takes longer for the pH of the food to change enough for the bacteria to begin to multiply