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Muscle physiologists study the accumulation of lactic acid [CH 3CH(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 225 mL of 0.85 M lactic acid (Ka = 1.38 × 10−4) with 435 mL of 0.68 M sodium lactate. What is the buffer pH?
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Our data indicates that this problem or a close variation was asked in Chemistry: The Molecular Nature of Matter and Change - Silberberg 8th Edition. You can also practice Chemistry: The Molecular Nature of Matter and Change - Silberberg 8th Edition practice problems.