Baking soda (sodium bicarbonate, NaHCO₃) reacts with acids in foods to form carbonic acid (H₂CO₃), which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO₂(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, CH₃CH(OH)COOH. Write the chemical equation for this neutralization reaction.

(b) 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°F.