Baking soda (sodium bicarbonate, \(\mathrm{NaHCO}_{3}\) ) reacts with acids in
foods to form carbonic acid \(\left(\mathrm{H}_{2} \mathrm{CO}_{3}\right)\),
which in turn decomposes to water and carbon dioxide gas. In a cake batter,
the \(\mathrm{CO}_{2}(\mathrm{~g})\) forms bubbles and causes the cake to rise.
(a) A rule of thumb in baking is that \(1 / 2\) teaspoon of baking soda is
neutralized by one cup of sour milk. The acid component in sour milk is lactic
acid, \(\mathrm{CH}_{3} \mathrm{CH}(\mathrm{OH}) \mathrm{COOH}\). Write the
chemical equation for this neutralization reaction. (b) The density of baking
soda is \(2.16 \mathrm{~g} / \mathrm{cm}^{3}\). Calculate the concentration of
lactic acid in one cup of sour milk (assuming the rule of thumb applies), in
units of \(\mathrm{mol} / \mathrm{L}\). (One cup \(=236.6 \mathrm{~mL}=48\)
teaspoons). (c) If 1/2 teaspoon of baking soda is indeed completely
neutralized by the lactic acid in sour milk, calculate the volume of carbon
dioxide gas that would be produced at 1 atm pressure, in an oven set to
\(350^{\circ} \mathrm{F}\).