Muscle physiologists study the accumulation of lactic acid [CH₃CH(OH)COOH] during exercise. Food chemists study its occured in sour milk, beer, wine, and fruit. Industrial micro-biologists study its formation by various bacterial species from carbohydrates. A biochemist prepares a lactic acid–lactate bufferby mixing 225 mL of 0.85 M actic acid (Ka=1.38X10⁻⁴) with 435 mL of 0.68 M sodium lactate. What is the buffer pH?
Muscle physiologists study the accumulation of lactic acid [CH₃CH(OH)COOH] during exercise. Food chemists study its occured in sour milk, beer, wine, and fruit. Industrial micro-biologists study its formation by various bacterial species from carbohydrates. A biochemist prepares a lactic acid–lactate bufferby mixing 225 mL of 0.85 M actic acid (Ka=1.38X10⁻⁴) with 435 mL of 0.68 M sodium lactate. What is the buffer pH?
General Chemistry - Standalone book (MindTap Course List)
11th Edition
ISBN:9781305580343
Author:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Publisher:Steven D. Gammon, Ebbing, Darrell Ebbing, Steven D., Darrell; Gammon, Darrell Ebbing; Steven D. Gammon, Darrell D.; Gammon, Ebbing; Steven D. Gammon; Darrell
Chapter17: Solubility And Complex-ion Equilibria
Section: Chapter Questions
Problem 17.112QP
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Muscle physiologists study the accumulation of lactic acid [CH₃CH(OH)COOH] during exercise. Food chemists study its occured in sour milk, beer, wine, and fruit. Industrial micro-biologists study its formation by various bacterial species from carbohydrates. A biochemist prepares a lactic acid–lactate bufferby mixing 225 mL of 0.85 M actic acid (Ka=1.38X10⁻⁴) with 435 mL of 0.68 M sodium lactate. What is the buffer pH?
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