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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.
(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
a syrupy liquid, C3H6O3, produced by anaerobic metabolism, as in the fermentation of milk or carbohydrates.
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.
A waste product of anaerobic respiration that accumulates in muscles during exercise.