During the fermentation of wine, a buffer consisting of tartaric acid and potassium hydrogen        tartrate is produced by a biochemical reaction.  Assuming that the concentration of tartaric acid is        0.3158 M and potassium hydrogen tartrate is 0.3851 M, what is the pH of the wine?  The Ka of        tartaric acid is 1.1x10-3.

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Acid Base Titration

An acid-base titration is the method of quantitative analysis for determining the concentration of an acid and base by exactly neutralizing it with a standard solution of base or acid having known concentration.