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-lacte buffer by mixing 225 mL of 0.85 M lactic acid (Ka = 1.38×1041.38 \times 10 - 4) with 435 mL of 0.68 M sodium lactate. What is the buffer pH?

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V(lactic acid) = 225ml = 0.225L c(lactic acid) = 0.85M V(sodium lactate) = 435ml = 0.435L c(sodium lactate) = 0.68M

Ka(lactic acid) = 1.38$\times1010{^{-4}}$ To calculate pH of a buffer solution, we just have to use Henderson-Hasselbalch equation:

pH=pKa+log[A][HA]pH = pKa + log\dfrac{[A{^-}]}{[HA]}

  • we can also use moles of acid and base instead of their concentrations

pH=log(1.38×104)+log0.435L×0.68M0.225L×0.85MpH = -log(1.38\times10{^{-4}}) + log\dfrac{0.435L \times 0.68M}{0.225L \times 0.85M}

pH=4.05pH = 4.05

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