2. Muscle physiologists study the accumulation of lactic acid during exercise. Food chemists study its occurrence in sour mile, beer, wine, and fruit. Industrial microbiologists study its formation by various of 0.89 M lactic acid with 335 mL of 0.48 M sodium lactate. What is the buffer pH? bacterial species from carbohydrates. A biochemist prepares a lactic acid-lactase buffer by mixing 125 mL

Biochemistry
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ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
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Chapter1: Biochemistry: An Evolving Science
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2.
Muscle physiologists study the accumulation of lactic acid during exercise. Food chemists study its
occurrence in sour mile, beer, wine, and fruit. Industrial microbiologists study its formation by various
bacterial species from carbohydrates. A biochemist prepares a lactic acid-lactase buffer by mixing 125 mL
pH?
Transcribed Image Text:2. Muscle physiologists study the accumulation of lactic acid during exercise. Food chemists study its occurrence in sour mile, beer, wine, and fruit. Industrial microbiologists study its formation by various bacterial species from carbohydrates. A biochemist prepares a lactic acid-lactase buffer by mixing 125 mL pH?
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