In the making of cheese (please note different pH levels result in different cheeses-more on pH in Chapter 9), the bacteria ferment the sugar present in milk, called lactose (C₁₂H₂₂O₁₁), into lactic acid (CH₃CHOHCOOH), as follows: C₁₂H₂₂O₁₁ + H₂O ⇾ 4 CH₃CHOHCOOH. If we start with 332.9 g of lactose, how many liters (theoretically-we are assuming in this equation it is a gas for the purposes of this problem) of lactic acid can be produced?
a) 5.71 L
b) 8.27 L
c) 11.42 L
d) 15.93 L