Allison's* Famous Cheese Problem
Acid curd cheeses, such as cottage cheese, are formed by adding acid to milk until the pH is 4.67, when the isolation point for the milk proteins is reached and they drop out of solution.
You need to make 1 L of skim milk into cheese.
You have 1L of 1M acetic acid and some (pure solid) NaC2H3O2.
How much NaC2H3O2 should you add to the 2L of milk and acetic acid to reach a pH of 4.67?
(Assume milk is neutral and adding NaC2H3O2 does not change the volume.)
*Allison Carey was in the legendary 1999 class and survived the speakerphone lecture to go on to great glory.