The odor of fish is due primarily to amines, especially methylamine (CH3NH2). Fish is often served with a wedge of lemon, which contains citric acid. The amine and the acid react forming a product with no odor, thereby making the less-than-fresh fish more appetizing. Using data from Appendix D, calculate the equilibrium constant for the reaction of citric acid with methylamine, if only the first proton of the citric acid (Ka1) is important in the neutralization reaction.