Lactic acid, (abbreviated HLac) is a key acid in making sauerkraut and tasty sourdough bread. The Ka of this acid is known to be 1.4 x 10". It requires 36 mL of 0.10 M NaOH to titrate 20.0 mL of a 0.18 M solution of HLac to its proper equivalence point. What is the pH of the lactic acid solution being titrated half-way to the equivalence point (18.00 mL of NaOH have been added)? (A) 10.15 (8) 7.00 (C) 3.85 (D) 2.48
Lactic acid, (abbreviated HLac) is a key acid in making sauerkraut and tasty sourdough bread. The Ka of this acid is known to be 1.4 x 10". It requires 36 mL of 0.10 M NaOH to titrate 20.0 mL of a 0.18 M solution of HLac to its proper equivalence point. What is the pH of the lactic acid solution being titrated half-way to the equivalence point (18.00 mL of NaOH have been added)? (A) 10.15 (8) 7.00 (C) 3.85 (D) 2.48
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Chapter16: Acid-base Equilibria
Section: Chapter Questions
Problem 16.149QP: A solution of weak base is titrated to the equivalence point with a strong acid. Which one of the...
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Lactic acid, (abbreviated HLac) is a key acid in making sauerkraut and tasty sourdough bread. The Ka of this acid is known to be 1.4 x 10". It requires 36 mL of 0.10 M NaOH to titrate 20.0 mL of a 0.18 M solution of HLac to its proper equivalence point. What is the pH of the lactic acid solution being titrated half-way to the equivalence point (18.00 mL of NaOH have been added)?
(A) 10.15
(8) 7.00
(C) 3.85
(D) 2.48
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