Properties of a Buffer The amino acid glycine is often used as the main ingredient of a buffer in biochemical experiments. The amino group of glycine, which has a  of 9.6, can exist either in the protonated form  or as the free base , because of the reversible equilibrium  In what pH range can glycine be used as an effective buffer due to its amino group? In a 0.1 m solution of glycine at pH 9.0, what fraction of glycine has its amino group in the  form? How much 5 m KOH must be added to 1.0 L of 0.1 m glycine at pH 9.0 to bring its pH to exactly 10.0? When 99% of the glycine is in its  form, what is the numerical relation between the pH of the solution and the  of the amino

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