“…Yellow proteins are notorious for their sensitivity to low pH and their relatively high p K a (Shaner et al., ; Young, Wightman, Blanvillain, Purcel, & Gallois, ). In this range, we selected mCitrine (p K a mCitrine = 5.7) which has a p K a significantly lower than that of its parent protein mEYFP (p K a mEYFP = 6.9), included as pH‐sensitive control (Figure c) (Griesbeck, Baird, Campbell, Zacharias, & Tsien, ; Kremers, Goedhart, van Munster, & Gadella, ; Miyawaki et al., ; Ormö et al., ; Rizzo, Springer, Granada, & Piston, ).…”