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Muscle physiologists study the accumulation of lactic acid $\left[\mathrm{CH}_{3} \mathrm{CH}(\mathrm{OH}) \mathrm{COOH}\right]$ 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 $225 \mathrm{~mL}$ of $0.85 M$ lactic acid $\left(K_{\mathrm{a}}=1.38 \times 10^{-4}\right)$ with $435 \mathrm{~mL}$ of $0.68 M$ sodium lactate. What is the buffer $\mathrm{pH} ?$

          Muscle physiologists study the accumulation of lactic acid $\left[\mathrm{CH}_{3} \mathrm{CH}(\mathrm{OH}) \mathrm{COOH}\right]$ 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 $225 \mathrm{~mL}$ of $0.85 M$ lactic acid $\left(K_{\mathrm{a}}=1.38 \times 10^{-4}\right)$ with $435 \mathrm{~mL}$ of $0.68 M$ sodium lactate. What is the buffer $\mathrm{pH} ?$

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