lactic acid

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lactic acid

A syrupy, water-soluble liquid, C3H6O3, produced by anaerobic glucose metabolism in muscles, by certain bacteria, and by synthetic methods. Lactic acid is present in fermented foods such as yogurt and sauerkraut and is used in foods and beverages as a flavoring and preservative, in dyeing and textile printing, and in pharmaceuticals.

lactic acid

(Elements & Compounds) a colourless syrupy carboxylic acid found in sour milk and many fruits and used as a preservative (E270) for foodstuffs, such as soft margarine, for making pharmaceuticals and adhesives, and produced in muscle tissue during strenuous exercise. Formula: CH3CH(OH)COOH. Systematic name: 2-hydroxypropanoic acid

lac′tic ac′id

a syrupy liquid, C3H6O3, produced by anaerobic metabolism, as in the fermentation of milk or carbohydrates.

lac·tic acid

An organic acid produced when milk sours or various fruits ferment. It is used as a flavoring and preservative for foods. Lactic acid is also produced by muscle tissue during exercise, especially when oxygen supply is limited, and can cause cramping pains.

lactic acid

A waste product of anaerobic respiration that accumulates in muscles during exercise.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.lactic acid - a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruitslactic acid - a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruits
carboxylic acid - an organic acid characterized by one or more carboxyl groups
kyselina mléčná

lactic acid

nMilchsäure f

lac·tic ac·id

n. ácido láctico.
References in periodicals archive ?
6, mainly are 2-((2hydroxypropanoyl)oxy) propanoic acid, 2-hydroxypropanoic acid or lactic acid, acrylic acid, acetaldehyde and 3,6-dimethyl1,4-dioxane-2,5-dione or lactide.

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