d. During the fermentation of wine, a buffer system consisting of tartaric acid and potassium hydrogen tartrate is created as the result of a biochemical reaction. Assuming that at some point in the process, the concentrations of the two components are approximately equal, determine the pH of the wine. The pKa of tartaric acid is 2.96.

Q: Calculate the pH of a solution prepared by dissolving 2.05 g of sodium acetate, CH3COONa, in 71.0 mL…

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