What is the pH of an 875 mM aqueous solution made with the modified amino acid shown below (use the pKa value from the a

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What is the pH of an 875 mM aqueous solution made with the modified amino acid shown below (use the pKa value from the amino acid table)?
4.73
2.87
9.27
-0.45
9.41
6.88
What is the pI of a compound that possesses a three titratable groups as follows: carboxylic acid with a pKa of 4.00, thiol with a pKa of 7.79, and an amino group with a pKa of 9.34?
What is the pI of a compound that possesses a three titratable groups as follows: carboxylic acid with a pKa of 4.00, thiol with a pKa of 7.79, and an amino group with a pKa of 9.34?
5.90
7.00
6.67
8.57
7.04
HN NH3* CH3
Name Alanine Arginine Asparagine Aspartic acid Cysteine Glutamine Glutamic acid Glycine Histidine Isoleucine Leucine Lysine Methionine Phenylalanine Proline Serine Threonine Tryptophan Tyrosine Valine Abbreviations: 1- and 3-letter codes A, Ala R, Arg N, Asn D, Asp C. Cys Q, Gin E, Glu G, Gly H, His 1, lle L. Leu K, Lys M, Met F, Phe P, Pro S, Ser T, Thr W, Trp Y, Tyr V, Val pk, of a-COOH Group 2.3 2.2 2.0 2.1 1.8 2.2 2.2 2.3 1.8 2.4 2.4 2.2 2.3 1.8 2.0 2.2 2.6 2.4 2.2 2.3 pk, of a-NH₂ Group 9.7 9.0 8.8 9.8 10.8 9.1 9.7 9.6 9.2 9.7 9.6 9.0 9.2 9.1 10.6 9.2 10.4 9.4 9.1 9.6 "Approximate values found for side chains on the free amino acids. W. P. Jencks and J. Regenstein (1976) lonization constants of acids and bases in Handbook of Biochemistry and Molecular Biology, 3rd ed., G. Fasman (ed.), CRC Press, Boca Raton, FL To obtain the mass of the amino acid itself, add the mass of a molecule of water, 18.02 daltons. The values given are for neutral side chains; slightly different masses are observed at pH values where protons have been gained or lost from the side chains pk, of lonizing Side Chain 12.5 3.9 8.3 - 4.2 6.0 10.0 10.1 Residue Mass (daltons) 71.08 156.20 114.11 115.09 103.14 128.14 129.12 57.06 137.15 113.17 113.17 128.18 131.21 147.18 97.12 87.08 101.11 186.21 163.18 99.14 Occurrence in Proteins (mol %) 8.7 5.0 4.2 5.9 1.3 3.7 6.6 7.9 2.4 5.5 8.9 5.5 2.0 4.0 4.7 5.8 5.6 1.5 3.5 7,2 "Average for a large number of proteins. Individual proteins can show large deviations from these values. Data from J. M. Otaki, M. Tsutsumi, T. Gotoh, and H. Yamamoto, Sec- ondary structure characterization based on amino acid composition and availability in pro- teins (2010) Journal of Chemical Information and Modeling 50.600-700 0 2010 American Chemical Society