9-fluorenone is different because it is a ketone with all of its carbons tied up in double bonds. There are no readily available acidic hydrogens, therefore this makes the pka of the molecule much greater than most other ketones.
9-Fluoreneone is different from many ketones as it does not have any acidic protons alpha to the ketone. The only protons available are attached to the aromatic rings, so the pKa would be fairly similar to, perhaps slightly lower than, the pKa of benzene, 43.
pKa and pKb are measures of the strength of acids and bases, respectively. pKa measures the acidity of a compound, while pKb measures the basicity. In acid-base chemistry, pKa and pKb are related by the equation pKa pKb 14. This means that as the pKa of a compound increases, its pKb decreases, and vice versa.
The pKa of diisopropylamine is around 10-11.
The pKa of bromoacetic acid is approximately 2.64.
The pKa value of ascorbic acid is 4.17. This value indicates its acidity level. A lower pKa value means a stronger acid. Ascorbic acid's pKa value influences its ability to donate hydrogen ions, affecting its antioxidant properties and stability in different environments.
9-Fluoreneone is different from many ketones as it does not have any acidic protons alpha to the ketone. The only protons available are attached to the aromatic rings, so the pKa would be fairly similar to, perhaps slightly lower than, the pKa of benzene, 43.
pKa and pKb are measures of the strength of acids and bases, respectively. pKa measures the acidity of a compound, while pKb measures the basicity. In acid-base chemistry, pKa and pKb are related by the equation pKa pKb 14. This means that as the pKa of a compound increases, its pKb decreases, and vice versa.
The pKa of diisopropylamine is around 10-11.
Er... Oil doesn't normally have a pKa, as oil isn't an acid. It's non-polar.
The pKa of bromoacetic acid is approximately 2.64.
The pKa value of ascorbic acid is 4.17. This value indicates its acidity level. A lower pKa value means a stronger acid. Ascorbic acid's pKa value influences its ability to donate hydrogen ions, affecting its antioxidant properties and stability in different environments.
The pKa value of Doxofylline is approximately 4.22.
The pKa of ethanol is approximately 16.
The pKa of Triethylamine is approximately 10.75.
The pKa of drotaverine is around 8.67.
The pKa value of pyridine is 5.2.
The pKa, or acid dissociation constant, of an amino acid is strongly tied to the properties of the surrounding solvent. The hydrophobic core of a protein is a distinctly different environment than the water exposed surface of the protein and the pKa in the core is different than the normal, solvent exposed pKa. This is related to the dielectric constant, or the ease at which charge is "felt" over a distance, which is much lower in the hydrophobic core of the protein. In addition, the now fixed locations of other possibly charged amino acids nearby will also impact the pKa of the residue.