Baking soda (sodium bicarbonate, NaHCO3) reacts with acids in foods to form carbonic acid 1H2CO32, which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO21g2 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, CH3CH1OH2COOH. Write the chemical equation for this neutralization reaction.

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