Question

Muscle physiologists study the accumulation of lactic acid [CH₃CH(OH)COOH] during exercise. Food chemists study its occurrence in sour milk, beer, wine, and fruit. Industrial microbiologists study its formation by various bacterial species from carbohydrates. A biochemist prepares a lactic acid–lactate buffer by mixing 106 mL of 0.85 M lactic acid (K_a = 1.38×10^–4) with 570 mL of 0.68 M sodium lactate. What is the buffer pH?

Answer 1