Muscle physiologists study the accumulation of lactic acid [CH3CH(OH)COOH] during exercise. Food chemists study its occurrence i
n 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?
yes, because evidence from scientifically research studies, is important because it lets us make decisions based on what works with studies of science we can know if this is right or not
