lactic acid


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lactic acid

n.
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

n
(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


n.
a syrupy liquid, C3H6O3, produced by anaerobic metabolism, as in the fermentation of milk or carbohydrates.
[1780–90]

lac·tic acid

(lăk′tĭk)
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
Translations
kyselina mléčná
maitohappo
mjólkursýra
melkzuur
mjölksyra

lactic acid

nMilchsäure f

lac·tic ac·id

n. ácido láctico.
References in classic literature ?
Sir Launcelot got up steam, he and I loaded up the kettle with unslaked lime and carbolic acid, with a touch of lactic acid added thereto, then filled the thing up with water and inserted the steam-spout under the canopy.
M2 PRESSWIRE-August 26, 2019-: Global Lactic Acid Blend Market Growth Report by Supply, Demand, Consumption, Sale, Price, Revenue and Forecast to 2025
The two types of lactic acid generated by Lactobacillus microbe species are categorized as L form and D form.
Lactic acid producing bacteria (LAB) have always been a topic of interest for the researchers in the field of food science.
It is generally accepted that, amongst others (McDonald et al., 1991), the water soluble carbohydrate (WSC) content of forages is important to ensure the rapid production of lactic acid (Zhang et al., 1997; Tamada et al., 1999) in order to ensure a good quality silage.
Summary: Lactic acid esters are derived from esterification of lactic acid.
Objective: To compare the efficacy of 20% zinc oxide paste versus 15% salicylic acid-15% lactic acid combination in treatment of common viral warts.
Lactic acid is one of the products of anaerobic metabolism related to hypovolemia and hypoxia.
Lactic acid has two optically active forms out of which L-lactic acid is the natural and most common form, whereas D-lactic acid is produced either by microorganisms or racemization.