Some textbooks assert that histidine can provide bufferingcapacity at the physiological pH of 7.4.
a) Is this assertion correct?
b) What are the unprotonated (base) and protonated (acid) formsof histidine that would contribute to the buffering?
c) Is there another amino acid that could potentially providebuffering at physiological pH? If so, which one and what are theunprotonated and protonated forms of this amino acid that wouldocntribute to the buffering?
