LACTIC ACID 80 %

Lactic acid (2-hydroxypropionic acid) is one of the large-scale chemical that is produced via fermentation.

The commonly used feedstocks are carbohydrates obtained from different sources like corn starch, sugarcane, or tapioca starch – depending on local availability.

The carbohydrates are hydrolyzed into monosaccharides and then fermented under the absence of oxygen by microorganisms into lactic acid.

Lactic acid is the building block for polylactic acid, but it is also used in a broad variety of food and cosmetic applications.

Bio-based lactic acid is optically active, and the production of either l-(+)- or d-(–)-lactic acid can be directed with bioengineered microorganisms.

Lactic acid (2-hydroxypropionic acid) ranks among the high-volume chemicals produced microbially, with an annual world production volume in the range of 370 000 MT.

Lactic acid fermentation is among the oldest industrial fermentations, with industrial production via fermentation starting in the 1880s.

Seventy-five percent of the current world lactic acid production occurs in the fermentation facilities of Galactic, PURAC Corporation, Cargill Incorporated, Archer Daniels Midland Company, and the joint ventures derived from these companies.

Historically, the primary use of lactic acid has been in food for acidulation and preservation, and it has been granted GRAS (generally recognized as safe) status by the FDA.

Lactic acid also finds uses in leather tanning, cosmetics, pharmaceutical applications, as well as various other niches [2–4]. World lactic acid production has expanded 10-fold in the last decade due, in large part, to increased demand for green products derived from lactic acid, including ethyl lactate and polylactic acid (PLA).

Ethyl lactate can be utilized in a variety of green solvents, and although its low human toxicity relative to hydrocarbon alternatives is attractive, price is cited as the primary reason for its limited market use.

PLA is a polymer that is considered a green alternative to petroleum-derived plastics due to its biodegradability and reduced carbon footprint.

PLA products are on the market in a wide range of applications including packaging, fibers, and foams.

The world’s major producer of PLA is NatureWorks LLC, currently wholly owned by Cargill Incorporated.

The primary cost in the production of PLA and ethyl lactate is the cost of raw material, that is, lactic acid.

The key parameters that determine the cost of lactic acid are rate, titer, and yield, in both fermentation and downstream product recovery unit operations.

Furthermore, lactic acid production accounts for a large fraction of the energy input and greenhouse gas (GHG) emissions in lactic acid-derived products.

These carbon costs can be of great concern in the marketing and viability of a green product.

As discussed previously, lactic acid production has occurred for over 100 years, with only modest changes to conditions or host organisms.

Lactic acid is produced via fermentation, traditionally carried out by bacteria belonging to the genera Lactobacillus, Lactococcus, Streptococcus, Bacillus, and Enterococcus.

For the recent applications of lactic acid as a green chemical intermediate, for example, for PLA, the cost of production via traditional process is too high.

Cost estimates suggest that to be commercially viable, overall lactic acid production costs should be at or below $1.0 per kilogram of lactic acid.

As a result, a production strain for industrial lactic acid must fit the following criteria: production of > 100 g l−1 lactic acid at yields near theoretical (0.9 g lactic acid per gram of dextrose), high chiral purity of lactic acid produced (> 99%) with rates, media, and recovery costs able to meet the above cost targets.

Lowering this production cost holds the potential to expand the market for both lactic acid and its green derivatives.

The primary costs associated with fermentation are the nutrients and sugars required for cell growth and lactic acid production along with the downstream recovery and purification process [7]. In addition to a sugar source, traditional bacterial lactic fermentations typically require an organic nitrogen source (such as yeast extract or corn steep liquor) along with B vitamin supplementation.

Furthermore, these fermentations require that the pH be maintained in the range of 5–7, well above the pKa of lactic acid.

Maintaining the pH in this range requires neutralization of the lactic acid during fermentation, followed by costly downstream steps or acidulation to regenerate free lactic acid.

This greatly increases the cost of fermentation.

In 2008, Cargill implemented a new-to-the-world fermentation technology involving genetically modified yeast capable of producing lactic acid at industrially relevant rates, titers, and yields at pH values ≤ 3.0, which is well below the pKa of lactic acid.

The low-pH fermentation process results in improved product quality and downstream processing, reduced chemical usage and nutrient costs, and a 35% reduction in the GHG emissions associated with lactic acid production by fermentation.

Additionally, the potential for product loss due to bacteriophage attacks and microbial contamination that can occur in the traditional bacterial process are eliminated or greatly reduced with the low-pH yeast process.

This increased process robustness contributes to reduction in the overall cost of lactic acid production and subsequently has helped to grow the market for lactic acid and its derivatives.

Future advances in the low-pH yeast process are expected to lower the cost of lactic acid production even more by reducing the cost of the carbon source fermented to lactic acid.

To achieve this, low-pH yeasts need to be further developed to efficiently ferment low-cost carbon sources to free lactic acid.

It was estimated by life cycle analysis that through the use of cellulosic feedstocks derived from biomass and the use of wind power to produce lactic acid and PLA, the overall GHG emissions could be calculated as a net negative

Lactic Acid Production

Lactic acid was the first organic acid produced with microbes, carried out in 1880. In the twenty-first century, synthetic processes for the production of lactic acid (e.g., from lactonitrile) are competitive at the same costs as biological processes; lactic acid production is divided about equally between the two processes.

The major supply of lactic acid in Europe is produced by fermentation using strains of L. bulgaricus when whey is used as the substrate, and other lactobacilli when different substrates are used.

According to the U.S. Food and Drug Administrating (FDA), lactic acid is a generally recognized as safe (GRAS) additive for miscellaneous or general purpose uses.

It was one of the earliest organic acids used in foods. Lactic acid is used by the food industry in a number of ways: it is used in packing Spanish olives, where it inhibits spoilage and further fermentation; it aids in the stabilization of dried-egg powder; it improves the taste of certain pickles when added to vinegar; it is used to acidify the grape juice (must) in winemaking; in frozen confections, it imparts a milky tart taste and does not mask other natural flavors.

Lactic acid is also used in the production of the emulsifiers calcium and sodium stearoyl lactylates, which function as dough conditioners.

The sodium and potassium salts of lactic acid have significant antimicrobial properties, including in meat products against toxin production by Clostridium botulinum, and against Listeria monocytogenes in chicken, beef, and smoked salmon

Lactic acid is present in many foods both naturally and as a product of in situ fermentation, as in sauerkraut, yogurt, and many other fermented foods.

Lactic acid is also a principal metabolic intermediate in most living organisms.

Sodium and potassium lactates are produced commercially by neutralization of natural or synthetic lactic acid (FDA 184.1768, 1639).

Lactic acid to be used as a food additive can be obtained either by fermentation of carbohydrates or by a chemical procedure involving formation of lactonitrile from acetaldehyde and hydrogen cyanide and subsequent hydrolysis (FDA 184.1061).

The microbiological and chemical procedures to obtain lactic acid are very competitive, with similar production costs.

One method of biosynthesis in common use starts with glucose and produces pyruvate, which can be converted to both the l(+) and d(−) isomers using a stereospecific lactate dehydrogenase; however, only the l(+) form is produced commercially.

The racemic mixture is always obtained by chemical synthesis. Synthetic lactic acid is free of the contaminants normally found in the product obtained by fermentation, and so it is completely colorless and probably more stable.

Lactic acid and its salts are highly hygroscopic, and therefore are usually handled in concentrated solutions (60–80% by weight) rather than in solid form.

These solutions are colorless and odorless, and have a mild saline taste

LACTIC ACID 80% DRUM (LAKTK AST %80)
CAS No: 50-21-5

SYNONYMS:
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);Lactic acid, dl-;alpha-Hydroxypropionic acid;Kyselina 2-hydroxypropanova; Lactic acid %80: laktik asit %80; laktik asit 80% varil; Milchsaure [German];Propionic acid, 2-hydroxy-;(RS)-2-Hydroxypropionsaeure;FEMA No. 2611;CCRIS 2951;HSDB 800;(+-)-2-Hydroxypropanoic acid;FEMA Number 2611;Kyselina mlecna [Czech];SY-83;598-82-3;Propel;NSC 367919,26100-51-6;AI3-03130;2-hydroxy-propionic acid;Kyselina 2-hydroxypropanova [Czech];EINECS 200-018-0;EINECS 209-954-4;EPA Pesticide ,D-LACTIC ACID, ACS;Lactic acid (7CI,8CI),ACMC-1B0N9;Lactic acid (JP17/USP);Lactic acid, 85%, FCC;NCIOpen2_000884;UNII-33X04XA5AT;.alpha.-Hydroxypropanoic acid;.alpha.-Hydroxypropionic acid;Fresh Morning Bifidus Bifidus;KSC269O0T;L-LACTIC ACID, Ca SALT;Lactic Acid (Fragrance Grade);Jsp000339;L-(+)-Lactic acid, 98%;(2RS)-2-Hydroxypropanoic acid;CHEMBL1200559;DTXSID7023192;Lactic acid, natural, >=85%;BDBM23233;CTK1G9709;HSDB 8244;DL-Lactic acid, ~90% (T);DL-Lactic acid, AR, >=88%;DL-Lactic acid, LR, >=88%;MolPort-001-788-303;L-LACTIC ACID, CALCIUM SALT;Lacticacid,1.0NStandardizedSolution;EINECS 295-890-2;Keri OriginalAhaLotion5%;Propanoicacid 2-hydroxy- (9CI);Tox21_111049;Tox21_202455;Tox21_303616;ANW43668;BBL027466;NSC367919;STL282744;AKOS000118855;AKOS017278364;ETHYL, 1-CARBOXY-1-HYDROXY-;Tox21_111049_1;AM87208;DB04398;Keri Fast AbsorbingAhaLot%;LS-2145;MCULE-5387110670;NSC-367919;RP18533;RTR-036893;TRA0023918;VC30148;DL-Lactic acid, 85 % (w/w), syrup;Propanoic acid,2-hydroxy-,(.+/-.)-;NCGC00090972-02;NCGC0009097203,NCGC00257515-01;NCGC00260004-01;163894-00-6;AK307323;AK308539;AN-21582;AN3990;AN24369;I487;KB-53095; Lacticacid,1.0NStandardizedSolution;OR034131;OR225681;OR230597;OR249756;SC-18578;SC-86055,DL-Lactic acid, 80-85% aqueous solution;LS-180647;RT-001148;TR-036893;235-EP2269610A2;235-EP2269986A1;235- EP2371800A1;235-EP2371814A1;235-EP2372017A1;235-EP2374895A1;E 270;FT-0624390;FT-0625477;FT-0627927;L0226;Lactic acid solution, ACS reagent, >=85%;Lactic acid solution, USP, 88.0-92.0%;Lactic acid solution, p.a., 84.5-85.5%;Lactic acid, meets USP testing specifications;D00111;DL-Lactic acid, SAJ first grade, 85.0-92.0%;Propanoic acid, 2-hydroxy-, (+-)-, homopolymer;DL-Lactic acid, JIS special grade, 85.0-92.0%;I04-0181;I04-0197;Lactic acid solution, Vetec(TM) reagent grade, 85%;F2191-0200;BC10F553-5D5D-4388-BB74-378ED4E24908;Lactic acid, pharmaceutical secondary standard; traceable to USP;Lactic acid, United States Pharmacopeia (USP) R;ALPHA/BETA HYDROXY ACIDS (LACTIC ACID) (ALPHA/BETA HYDROXY ACIDS);1104201-86-6;1148011-07-7;1384255-85-9;152-36-3;31587-11-8;947236-64-8;DL-Lactic acid;Lactic acid;«alpha»-Hydroxypropanoic acid;«alpha»-Hydroxypropionic acid;Acetonic acid;Milk acid;2-Hydroxypropionic acid;Ethylidenelactic acid;1 Hydroxyethanecarboxylic acid;2-Hydroxypropanoic acid;Kyselina 2-hydroxypropanova;Kyselina mlecna;DL-Lactic acid;Milchsaure;Ordinary lactic acid;Propionic acid, 2-hydroxy-;Racemic lactic acid;1-Hydroxyethane 1-carboxylic acid;Patlac LA;Purac;Lactic Acid; DL-2-Hydroxypropanoic Acid;LACTICACID;Acetonic Acid,Ethylidenelacticacid;milk acid;tisulac;espiritin;paralactic acid;sarcolactic acid;paraliytikacid;acidum;lacticum;acidum;sarcolacticum;aethylidenmilchsaeure;biolac;espiritin;ethylidene lactic acid;2-hydroxy-2-methylacetic acid;1-hydroxyethane carboxylic acid;(±)-2-hydroxypropanoic acid;a-hydroxypropionic acid;alpha-hydroxypropionic acid;(RS)-2-hydroxypropionsaeure;lactacyd;lactasol;(±)-lactic acid;DL-lactic acid;lactic acid 50% FCC;lactic acid 80%, (naturals);lactic acid 88% USP heat stable (fermented);DL-lactic acid FCC;lactic acid natural;lactic acid powder;lactic acid synthetic;lactic acid, 88% USP;lacticacid;lactovagan;dextro,laevo-milchsaeure;DL-milchsaeure;milk acid;paramilchsaeure;propanoic acid, 2-hydroxy-;propel;propionic acid, 2-hydroxy-;tisulac;tonsillosan;dextro,laevo-2-hydroxypropanoic acid;DL-Lactic Acid;(±)-lactic acid;(±)-lactic acid;(±)-Lactic acid;(RS)-2-Hydroxypropionsaeure [German];200-018-0 [EINECS];209-954-4 [EINECS];26100-51-6 [RN];2-Hydroxy-2-methylacetic acid;2-Hydroxypropanoic acid [ACD/IUPAC Name];2-Hydroxypropansäure [German] [ACD/IUPAC Name];2-Hydroxypropionic acid;50-21-5 [RN];598-82-3 [RN];Acide 2-hydroxypropanoïque [French] [ACD/IUPAC Name];d,l-lactic acid;Kyselina 2-hydroxypropanova [Czech];Lactic acid [JAN];Lactic acid (7CI,8CI);Propanoic acid, 2-hydroxy- [ACD/Index Name];Propanoic acid, 2-hydroxy-, (±);QY1&VQ [WLN];UNII:3B8D35Y7S4;α-Hydroxypropanoic acid;α-Hydroxypropionic acid;[50-21-5];1209341 [Beilstein];1704069-23-7 [RN];1-Hydroxyethane 1-carboxylic acid;1-Hydroxyethanecarboxylic acid;2-?hydroxy-Propanoic acid;26023-30-3 [RN];2-HYDROXYPROPIONICACID;3B8D35Y7S4;4-03-00-00633 [Beilstein];79-33-4;92129-90-3 [RN];Acidum lacticum;Acidum sarcolacticum;A-HYDROXYPROPIONIC ACID;Biolac;Calcium lactate [JP15] [Trade name] [USP];D(-)-Lactic Acid;DL-2-hydroxypropionic acid;DL-Milchsaeure;E270;Espiritin;ETHYLIDENELACTIC ACID;Fleischmilchsaeure [German];hydrogen lactate;hydroxypropanoic acid;Jsp000339;Kyselina 2-hydroxypropanova;Kyselina mlecna [Czech];Lac;Lacolin;Lactacyd;lactasol;LACTIC ACID, DL-;Lacticacid;Lactovagan;MFCD00004520 [MDL number];MFCD00064266 [MDL number];MFCD00081867;Milchsaeure;Milchsaure;MILK ACID;Paralactic acid;Paramilchsaeure;PROPANOIC ACID, HYDROXY-;Propel;Propionic acid, 2-hydroxy-;RACEMIC LACTIC ACID;Sarcolactic acid;Tisulac;Tonsillosan;UNII-XO254YE73I;WHEY;α-Hydroxypropanoic acid;α-Hydroxypropionic acid;FEMA;2611;DL-ALPHA-HYDROXYPROPIONIC ACID;(+/-)-LACTIC ACID;LACTIC ACID;LACTIC ACID, RACEMIC;2-HYDROXYPROPIONIC ACID, RACEMIC;(+/-)-2-HYDROXYPROPIONIC ACID;2-HYDROXYPROPIONIC ACID;1,3-dioxan-2-one; Lactic acid; Hydroxyapatite Calcium lactate; Malic acid; Clofibrate; 9-HYDROXYFLUORENE-9-CARBOXYLIC ACID; TRICHLORO PYRUVIC ACID; 2-ETHYL-2-HYDROXYBUTYRIC ACID; Chlorogenic acid; Quinic acid; SODIUM DIHYDROXYTARTRATE; Nisin; 3-HYDROXYPROPIONIC ACID; 2,3-Dibromopropionic acid; ACETIC ACID; Citric acid; Hydroxy silicone oil.; LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
Kimyasal ad 2-hidroksipropanoik asit

LACTC ACD
Lactic acid is an organic acid. It has a molecular formula CH3CH(OH)COOH. It is white in solid state and it is miscible with water.[2] While in liquid state (dissolved state) it is a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of carboxyl group adjacent to the hydroxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate.
In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH
3CH(OH)CO-
2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
Lactic acid is chiral, consisting of two enantiomers. One is known as l-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is d-(-)-lactic acid or (R)-lactic acid. A mixture of the two in equal amounts is called dl-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. dl-Lactic acid is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic acid and l-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-lactic acid. On the other hand, lactic acid produced by anaerobic respiration in animal muscles has the (S) configuration and is sometimes called “sarcolactic” acid, from the Greek “sarx” for flesh.
In animals, l-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward.[6][7] In addition to other biological roles, l-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).[8][9] LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit)In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.[10][11][12][13] In medicine, lactate is one of the main components of lactated Ringer’s solution and Hartmann’s solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
History
Swedish chemist Carl Wilhelm Scheele was the first person to isolate lactic acid in 1780 from sour milk. The name reflects the lact- combining form derived from the Latin word lac, which means milk. In 1808, Jöns Jacob Berzelius discovered that lactic acid (actually l-lactate) also is produced in muscles during exertion.[14] Its structure was established by Johannes Wislicenus in 1873. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)

-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
In 1856, the role of Lactobacillus in the synthesis of lactic acid was discovered by Louis Pasteur. This pathway was used commercially by the German pharmacy Boehringer Ingelheim in 1895.
In 2006, global production of lactic acid reached 275,000 tonnes with an average annual growth of 10%.[15]

Chemical production
Racemic lactic acid is produced by the addition of hydrogen cyanide to acetaldehyde and subsequent hydrolysis, forming lactonitrile. When hydrolysis performed by hydrochloric acid, ammonium chloride forms as a by-product; the Japanese company Musashino is one of the last big manufactures of lactic acid by this route.[20] Synthesis of both racemic and enantiopure lactic acids is also possible from other starting materials (vinyl acetate, glycerol, etc.) by application of catalytic procedures.[21] LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit)

Biology
Molecular biology
l-Lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), a Gi/o-coupled G protein-coupled receptor (GPCR).[8][9]
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);

Exercise and lactate
During power exercises such as sprinting, when the rate of demand for energy is high, glucose is broken down and oxidized to pyruvate, and lactate is then produced from the pyruvate faster than the body can process it, causing lactate concentrations to rise. The production of lactate is beneficial for NAD+ regeneration (pyruvate is reduced to lactate while NADH is oxidized to NAD+), which is used up in oxidation of glyceraldehyde 3-phosphate during production of pyruvate from glucose, and this ensures that energy production is maintained and exercise can continue. During intense exercise, the respiratory chain cannot keep up with the amount of hydrogen ions that join to form NADH, and cannot regenerate NAD+ quickly enough.
The resulting lactate can be used in two ways:
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropinic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
Oxidation back to pyruvate by well-oxygenated muscle cells, heart cells, and brain cellsPyruvate is then directly used to fuel the Krebs cycleConversion to glucose via gluconeogenesis in the liver and release back into circulation; see Cori cycle[22]If blood glucose concentrations are high, the glucose can be used to build up the liver’s glycogen stores.
However, lactate is continually formed even at rest and during moderate exercise. Some causes of this are metabolism in red blood cells that lack mitochondria, and limitations resulting from the enzyme activity that occurs in muscle fibers having high glycolytic capacity.[22] Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
In 2004, Robergs et al. maintained that lactic acidosis during exercise is a “construct” or myth, pointing out that part of the H+ comes from ATP hydrolysis (ATP4- + H2O → ADP3- + HPO2-4 + H+), and that reducing pyruvate to lactate (pyruvate- + NADH + H+ → lactate- + NAD+) actually consumes H+.[23] Lindinger et al.[24] countered that they had ignored the causative factors of the increase in [H+]. After all, the production of lactate- from a neutral molecule must increase [H+] to maintain electroneutrality. The point of Robergs’s paper, however, was that lactate- is produced from pyruvate-, which has the same charge. It is pyruvate- production from neutral glucose that generates H+:

Brain metabolism
Although glucose is usually assumed to be the main energy source for living tissues, there are some indications that it is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammalian species (the notable ones being mice, rats, and humans).[25][26] According to the lactate-shuttle hypothesis, glial cells are responsible for transforming glucose into lactate, and for providing lactate to the neurons.[27][28] Because of this local metabolic activity of glial cells, the extracellular fluid immediately surrounding neurons strongly differs in composition from the blood or cerebrospinal fluid, being much richer with lactate, as was found in microdialysis studies.[25]
LACTIC ACID is a colorless to yellow odorless syrupy liquid. Corrosive to metals and tissue. Used to make cultured dairy products, as a food preservative, and to make chemicals.Lactic acid is a chemical compound that plays a role in various biochemical processes. Lactic acid is a carboxylic acid with the chemical formula C3H6O3. It has a hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA). Lactic acid is miscible with water or ethanol, and is hygroscopic. Lactic acid is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(-)-lactic acid or (R)-lactic acid.
PHYSICAL and CHEMICAL PROPERTIES of LACTIC ACID

Lactic acid is a clear to slightly yellow liquid with a melting point of 16.8°C, a boiling point of 258°C at 1,000
hPa, a vapour pressure of 0.004 hPa at 20 ºC, the octanol-water partition coefficient (log Kow) of -0.62 and
water solubility of 876 g/L. As the dissociation constant (pKa) is 3.68, lactic acid is anticipated to exist
primarily in its dissociated form at environmentally relevant pH.Emprical Formula: C3H6O3
Linear Formula: CH3CH(OH)COOH
Molecular Weight: 90.08
Appearance: colourless to yellow liquid
Density 1.21 g/cm3 (20 °C)
Melting Point: 18 C
Boiling Point: 122 C
Flashpoint 113 °C
pH value 2.8 (10 g/l, H₂O, 20 °C)
Vapor pressure 0.1 hPa (25 °C)
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
Storage Temperature room temp
Department: Organics
LACTIC ACID REACTIVITY
Lactic acid is a carboxylic acid. Carboxylic acids donate hydrogen ions if a base is present to accept them. They react in this way with all bases, both organic (for example, the amines) and inorganic. Their reactions with bases, called “neutralizations”, are accompanied by the evolution of substantial amounts of heat. Neutralization between an acid and a base produces water plus a salt. Carboxylic acids with six or fewer carbon atoms are freely or moderately soluble in water; those with more than six carbons are slightly soluble in water. Soluble carboxylic acid dissociate to an extent in water to yield hydrogen ions. The pH of solutions of carboxylic acids is therefore less than 7.0. Many insoluble carboxylic acids react rapidly with aqueous solutions containing a chemical base and dissolve as the neutralization generates a soluble salt. Carboxylic acids in aqueous solution and liquid or molten carboxylic acids can react with active metals to form gaseous hydrogen and a metal salt. Such reactions occur in principle for solid carboxylic acids as well, but are slow if the solid acid remains dry. Even “insoluble” carboxylic acids may absorb enough water from the air and dissolve sufficiently in Lactic acid to corrode or dissolve iron, steel, and aluminum parts and containers. Carboxylic acids, like other acids, react with cyanide salts to generate gaseous hydrogen cyanide. The reaction is slower for dry, solid carboxylic acids. Insoluble carboxylic acids react with solutions of cyanides to cause the release of gaseous hydrogen cyanide. Flammable and/or toxic gases and heat are generated by the reaction of carboxylic acids with diazo compounds, dithiocarbamates, isocyanates, mercaptans, nitrides, and sulfides. Carboxylic acids, especially in aqueous solution, also react with sulfites, nitrites, thiosulfates (to give H2S and SO3), dithionites (SO2), to generate flammable and/or toxic gases and heat. Their reaction with carbonates and bicarbonates generates a harmless gas (carbon dioxide) but still heat. Like other organic compounds, carboxylic acids can be oxidized by strong oxidizing agents and reduced by strong reducing agents. These reactions generate heat. A wide variety of products is possible. Like other acids, carboxylic acids may initiate polymerization reactions; like other acids, they often catalyze (increase the rate of) chemical reactions. Slowly corrodes most metals [USCG, 1999]. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
MANUFACTURING PROCESS of LACTIC ACID
Lactic acid can be produced naturally or synthetically. Commercial lactic acid is produced naturally by fermentation of carbohydrates such as glucose, sucrose, or lactose.In the natural production process, lime or chalk is added and the raw materials are fermented in a fermenter and crude calcium lactate is formed. The gypsum is separated from the crude calcium lactate, which results in crude lactic acid. The crude lactic acid is purified and concentrated and L(+) lactic acid is the result.

=> Food Industry
Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, etc. The casein in fermented milk is coagulated by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough breads. This acid is used in beer brewing to lower the wort pH in order to reduce some undesirable substances such as tannins without giving off-flavors such as citric acid and increase the body of the beer. Some brewers and breweries will use food grade lactic acid to lower the pH in finished beers. In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by the family of lactic acid bacteria. As a food additive, lactic acid is used as a food preservative, curing agent, and flavoring agent. It is an ingredient in processed foods and is used as a decontaminant during meat processing.
=> Pharmaceutical Industry
Lactic acid is also employed to produce water-soluble lactates from otherwise-insoluble active ingredients. It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)

Other Applications
Lactic acid has gained importance in the detergent industry the last decade. It is a good descaler, soap-scum remover, and a registered anti-bacterial agent. It is also economically beneficial as well as part of a trend toward environmentally safer and natural ingredients.

STORAGE and TRANSPORTATION

Sealed and stored in ventilated, dry and shady warehouse, can’t be mixed with other dangerous goods.
Some evidence suggests that lactate is important at early stages of development for brain metabolism in prenatal and early postnatal subjects, with lactate at these stages having higher concentrations in body liquids, and being utilized by the brain preferentially over glucose.[25] It was also hypothesized that lactate may exert a strong action over GABAergic networks in the developing brain, making them more inhibitory than it was previously assumed,[29] acting either through better support of metabolites,[25] or alterations in base intracellular pH levels,[30][31] or both.[32]
Studies of brain slices of mice show that β-hydroxybutyrate, lactate, and pyruvate act as oxidative energy substrates, causing an increase in the NAD(P)H oxidation phase, that glucose was insufficient as an energy carrier during intense synaptic activity and, finally, that lactate can be an efficient energy substrate capable of sustaining and enhancing brain aerobic energy metabolism in vitro.[33] The study, “provides novel data on biphasic NAD(P)H fluorescence transients, an important physiological response to neural activation that has been reproduced in many studies and that is believed to originate predominately from activity-induced concentration changes to the cellular NADH pools.”[34]
Blood testing
LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)

Reference ranges for blood tests, comparing lactate content (shown in violet at center-right) to other constituents in human blood
Blood tests for lactate are performed to determine the status of the acid base homeostasis in the body. Blood sampling for this purpose is often by arterial blood sampling (even if it is more difficult than venipuncture), because lactate differs substantially between arterial and venous levels, and the arterial level is more representative for this purpose.

Reference ranges
Lower limit Upper limit Unit
Venous 4.5[35] 19.8[35] mg/dL
0.5[36] 2.2[36] mmol/L
Arterial 4.5[35] 14.4[35] mg/dL
0.5[36] 1.6[36] mmol/L
During childbirth, lactate levels in the fetus can be quantified by fetal scalp blood testing.
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);

Polymer precursor
Main article: polylactic acid
Two molecules of lactic acid can be dehydrated to the lactone lactide. In the presence of catalysts lactide polymerize to either atactic or syndiotactic polylactide (PLA), which are biodegradable polyesters. PLA is an example of a plastic that is not derived from petrochemicals.
Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);

Pharmaceutical and cosmetic applications
Lactic acid is also employed in pharmaceutical technology to produce water-soluble lactates from otherwise-insoluble active ingredients. It finds further use in topical preparations and cosmetics to adjust acidity and for its disinfectant and keratolytic properties.
Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
PROPANOIC ACID, HYDROXY-;Propel;Propionic acid, 2-hydroxy-;RACEMIC LACTIC ACID;Sarcolactic acid;Tisulac;Tonsillosan;UNII-XO254YE73I;WHEY;α-Hydroxypropanoic acid;α-Hydroxypropionic acid;FEMA;2611;DL-ALPHA-HYDROXYPROPIONIC ACID;(+/-)-LACTIC ACID;LACTIC ACID;LACTIC ACID, RACEMIC;2-HYDROXYPROPIONIC ACID, RACEMIC;(+/-)-2-HYDROXYPROPIONIC ACID;2-HYDROXYPROPIONIC ACID;1,3-dioxan-2-one; Lactic acid; Hydroxyapatite Calcium lactate; Malic acid; Clofibrate; 9-HYDROXYFLUORENE-9-CARBOXYLIC ACID; TRICHLORO PYRUVIC ACID; 2-ETHYL-2-HYDROXYBUTYRIC ACID; Chlorogenic acid; Quinic acid; SODIUM DIHYDROXYTARTRATE; Nisin; 3-HYDROXYPROPIONIC ACID; 2,3-Dibromopropionic acid; ACETIC ACID; Citric acid; Hydroxy silicone oil.; LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
PROPANOIC ACID, HYDROXY-;Propel;Propionic acid, 2-hydroxy-;RACEMIC LACTIC ACID;Sarcolactic acid;Tisulac;Tonsillosan;UNII-XO254YE73I;WHEY;α-Hydroxypropanoic acid;α-Hydroxypropionic acid;FEMA;2611;DL-ALPHA-HYDROXYPROPIONIC ACID;(+/-)-LACTIC ACID;LACTIC ACID;LACTIC ACID, RACEMIC;2-HYDROXYPROPIONIC ACID, RACEMIC;(+/-)-2-HYDROXYPROPIONIC ACID;2-HYDROXYPROPIONIC ACID;1,3-dioxan-2-one; Lactic acid; Hydroxyapatite Calcium lactate; Malic acid; Clofibrate; 9-HYDROXYFLUORENE-9-CARBOXYLIC ACID; TRICHLORO PYRUVIC ACID; 2-ETHYL-2-HYDROXYBUTYRIC ACID; Chlorogenic acid; Quinic acid; SODIUM DIHYDROXYTARTRATE; Nisin; 3-HYDROXYPROPIONIC ACID; 2,3-Dibromopropionic acid; ACETIC ACID; Citric acid; Hydroxy silicone oil.; LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
Foods
Lactic acid is found primarily in sour milk products, such as koumiss, laban, yogurt, kefir, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough bread.
Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
In lists of nutritional information lactic acid might be included under the term “carbohydrate” (or “carbohydrate by difference”) because this often includes everything other than water, protein, fat, ash, and ethanol.[37] If this is the case then the calculated food energy may use the standard 4 kilocalories (17 kJ) per gram that is often used for all carbohydrates. But in some cases lactic acid is ignored in the calculation.[38] The energy density of lactic acid is 362 kilocalories (1,510 kJ) per 100 g.[39]
Some beers (sour beer) purposely contain lactic acid, one such type being Belgian lambics. Most commonly, this is produced naturally by various strains of bacteria. These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol. After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters. Brewers of more common beer styles would ensure that no such bacteria are allowed to enter the fermenter. Other sour styles of beer include Berliner weisse, Flanders red and American wild ale.[40][41]
In winemaking, a bacterial process, natural or controlled, is often used to convert the naturally present malic acid to lactic acid, to reduce the sharpness and for other flavor-related reasons. This malolactic fermentation is undertaken by lactic acid bacteria.
While not normally found in significant quantities in fruit, lactic acid is the primary organic acid in akebia fruit, making up 2.12% of the juice.[42] -2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
As a food additive it is approved for use in the EU,[43] USA[44] and Australia and New Zealand;[45] it is listed by its INS number 270 or as E number E270. Lactic acid is used as a food preservative, curing agent, and flavoring agent.[46] It is an ingredient in processed foods and is used as a decontaminant during meat processing.[47] Lactic acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.[46] Carbohydrate sources include corn, beets, and cane sugar.[48]
LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)

Kimyasal formülü C3H6O3
Moleküler arl 90.08 g/mol
CAS numaras [50-21-5]
L: [79-33-4]
D: [10326-41-7]
D/L: [598-82-3]
Erime noktas L: 53 °C
D: 53 °C
D/L: 16.8 °C
Kaynama noktas 122 °C @ 12 mmHg
Laktik asit, 1780 ylnda Carl Wilhelm Scheele tarafndan kefedilen, formülü CH3CHOH-COOH ve kimyaca ad alfa hidroksipropanoyik asit olan, bir organik hidroksi asittir. 1881’de ticari olarak büyük ölçüde ekimi sütten elde edildi; bu yüzden süt asidi de denir. Sütte bulunan laktoz, laktik maya denilen bakteriler tarafndan laktik aside dönütürülür. LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit)
Her insann vücudunda oluan tabii bir organik bileiktir, kas, kan ve vücudun deiik organlarnda bulunur. Laktat ile ayn anlamda kullanlr, laktat, laktik asidin sodyum (Na) ve potasyum (K) tuzudur. laktik asit %80 temel kayna, glikojen olarak adlandrlan, karbonhidratn ykm sonucu oluan bir yan üründür. Anaerobik glikoliz sonucu pirüvat üretildii zaman kas hücresi onu aerobik olarak enerji üretimine katmay dener. ayet, kas hücresi üretilen tüm pirüvat kullanma kapasitesine (aerobik olarak) sahip deilse, pirüvat laktata dönüür. Laktat, laktik asidin Na, K tuzudur, laktik asit ile ayn anlamda kullanlr.

Kas ars, kaslarda yanma hissi, kramplar, bulant, halsizlik ve yorgunluk gibi belirtiler görülen laktik asit birikimi hakknda bilinmesi gerekenleri haberimizde bulabilirsiniz… Laktik asit birikimi nedir? Laktik asit birikimi neden olur? Laktik asit birikimi nasl önlenir?

LAKTK AST BRKM NEDR?
Laktik asit birikmesi, egzersizin ardndan kaslarda arlara neden olan bir durumdur. Glikojen enerjiye çevrilirken, oksijenin azalmasyla ortaya çkarak, kaslarda birikim yapar. Kaslarn alkn olmad ekilde çaltrlmas, kardio egzersizleri ve arlk çalmalar vücutta laktik asit birikmesine neden olur. Düzenli egzersize alm olan kaslarn oksijen ihtiyac dengelendiinden, laktik asit üretimi az miktarda olur.Yaplan egzersizin türüne ve süresine göre gelien yorgunluun nedenleri farkldr. Yani ksa süreli egzersizler ile uzun süreli egzersizlerde oluan yorgunluk farkl etkilerden oluur. Ksa süreli egzersizlerde yorgunluk gelimesi kaslarda laktik asit birikimi nedeniyle meydana gelir. Uzun süreli egzersizlerde ise, kaslarda glikojenin azalmas yorgunluun olumasna etki eder.LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) -2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid); -2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);

BELRTLER

Laktik asit, kaslarnzda birikirse, kaslarnzda yorgunluk veya hafifçe ar hissetmesine neden olabilir. Dier semptomlar unlar içerebilir:

– Mide bulants
– Kusma
– Halsizlik
– Kas ars veya kramp
– Kaslarda yanma hissi
– Hzl veya düzensiz solunum
– Nefes darl
– Kramplar
– Uyuma
– Karncalanma
– Cilt veya gözlerin sararmas
Belirtileriniz iddetli veya kalc ise, laktik asit birikiminin bir iareti olabilir. Bu durum ciddi olabilir.
NEDENLER
Youn Egzersiz
Egzersiz yaparken, vücudunuz enerji için glikozu parçalamak için oksijen kullanr. Youn egzersiz srasnda, ilemi tamamlamak için yeterli oksijen bulunmayabilir, bu nedenle laktat ad verilen bir madde üretilir. Vücudunuz bu laktat oksijen kullanmadan enerjiye dönütürebilir. Fakat bu laktat veya laktik asit, kan dolamnzda yanmanza göre daha hzl birikebilir. Laktik asidin birikmeye balad noktaya “laktat eii” denir.Baz tbbi durumlar, aadakiler dahil olmak üzere laktik asit birikimine neden olabilir
Laktik Asit Nasl Oluur?
Laktik asit oluumu, kaslarn alk olmad ekilde çaltrlmasyla balar. Spor esnasnda karbonhidrat gurubunda bulunan organik bir bileen olan glikojen, enerjiye çevrilerek vücuda güç verir. Glikojen, kana en hzl kavuma gücüne sahip bir maddedir. Bu çevirme esnasnda glikojen parçalanrken oksijene ihtiyaç duyulur ve zamanla oksijen miktarnda azalma görülebilir. Oksijensiz bir ortamda üretilen enerji, vücudun laktik asit üretmesine sebebiyet verir. Laktit asit, kaslarda birikme yaptktan sonra karacier organna yerleir ve bir süre sonra yeniden enerji olarak kullanlmak üzere parçalanr. Ancak bu karaciere tanma durumu, sporcunun bünyesiyle ilgilidir. Karaciere tanamayarak kaslarda birikmeye devam eden laktik asit, beyin ve sinir sisteminde yer edinerek yorgunlua, halsizlie sebebiyet verebilir. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg) -2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid); -2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
Laktik Asit Oluumu Belirtileri Nelerdir? PROPANOIC ACID, HYDROXY-;Propel;Propionic acid, 2-hydroxy-;RACEMIC LACTIC ACID;Sarcolactic
Laktik Asit Oluumunu Engellemek çin Neler Yaplabilir?Balamakta olduunuz egzersizde ne kadar iyi olursanz olun, yava ve kendinizden emin admlarla ilerleyin. Özellikle spora yeni balyorsanz ya da ara verdiyseniz daha dikkatli olun. Birdenbire ar sporlara yönelmek vücudunuzun laktik asit oluturmasna sebebiyet verebilir. Egzersizlerinizi yava yava balatp srayla hzlandrmak en dorusudur. Beslenme düzeninize özen gösterin. Öün atlamayn ve bol bol su içmeyi ihmal etmeyin. Bunun yan sra uyku düzeniniz de laktik asidi etkileyebilecek önemli konular arasnda. Uykunuzu tam anlamyla aldnzdan emin olun. Zaman zaman kullanlan baz ilaçlarn yan etkileri de laktik asit oluumuna sebebiyet verebilir. Eer üphelendiiniz bir ilaç varsa doktorunuza mutlaka dann. Herhangi bir hastalnz bulunuyorsa bunu da mutlaka doktorunuzla konuun ve rotasn deitireceiniz her egzersizde doktorunuzdan onay almay ihmal etmeyin.

Görünümü : Sv ve Toz

Temel kayna glikojen olarak adlandrlan bu bileilk glikojen olarak adlandrlmakta olan karbonhidratn ykm sonucu oluan bir yan üründür. Ayrca Anaerobik glikoz sonucunda pirüvat üretildii zaman da kas hücresinin laktik asiti aerobik olarak enerji üretimine katmay denedii görülür. Eer kas hücresi üretilen tüm pirüvat kullanma kapasitesine sahip olmad görülürse pirüvat laktata döndüü görülür. LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit)nsan vücudunda oluan laktik asit en basit anlam ile youn egzersiz esnasnda vücutta oluan bir enzim olarak karmza çkar. Bu enzimin birikmesiyle beraber vücutta yorgunluk ve ar oluumuna neden olduunu görebilmek mümkündür. Ancak bilimsel olarak açklanmasna baktmz zaman daha açklayc bir anlatm söz konusudur. Bu durumda antrenmana balarken vücudun glikoz ve karbonhidrat depolarnn birikmi ve kullanma hazr, kaslarn dinlenme halindeyken sertlememi yani kaslmam olduu görülür. LACTC ACD; Lactic Acit; LACTIC ACID (Laktik a Laktik asit; laktik asit bakterileri azda ilev gösterebildiinden di çürümesine yol açmaktadr. Laktik asit, eki süt ve peynir, yourt gibi süt ürünlerinde ve araplarda doal olarak bulunmaktadr. Dier asitlerden farkl olarak daha viskoz ve uçucu olmayan bir sv olan laktik asidin dier bir özellii de dier asitlii düzenleyicilere kyasla gdalarda koruyucu özelliinin yüksek olmasdr. Laktik asidin sudaki çözünürlüü oldukça yüksek olup, sulu çözeltide esterifikasyona uramas ise deiik bir özelliini oluturmaktadr. Laktik asit, fermente ve salamura gdalarda mikroorganizma geliiminin önlenmesi amacyla kullanlmaktadr. Gda endüstrisinde en geni kullanm alan ise süt endüstrisi ve fermente gdalardr. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy Bu asit, peynirlerde ve dier süt ürünlerinde, bira ve arapta pH ayarlayc olarak görev yapmaktadr. Sentetik laktik asit ticari olarak deri tabaklanmas ve yünlerin boyanmasnda, gda ileme ve karbonlu içeceklerde aroma maddesi ve koruyucu olara , plastik, solvent, mürekkep ve laklarda hammadde olarak ve saysz kimyasal proseste katalizör olarak görev yapmaktadr. Laktik asidin çok farkl konsantrelerde (genellikle %22-85) sulu çözeltileri bulunmakta ve saf laktik asit renksiz, kristalimsi bir yap göstermektedir.
Siyah zeytin salamura uygulamalarnda, zeytinler yüksek younlua sahip salamuralar içinde bekletilmektedirler. Bu yüzden üst yüzeyde yanak oluumundan baka olarak, krklklar meydana gelmektedir. Koruma amaçl olarak yüksek younluklu salamura yerine normal salamura kullanp ortam pH deerini 4,2’ye ayarlamak yeterli olacaktr. Ayrca laktik asit kullanm sonrasnda lezzet üzerinde çok olumlu etkileri sebebiyle, laktik asitle ilenen zeytinler uluslararas piyasalarda daha fazla rabet görmektedir.Laktik asitin dier kullanm alan yüksek kaliteli turularn yapmdr. Zira Asetik asit gibi boazda yakc bir tat brakmamakla beraber, asetik aside göre çok daha hoa giden, yumuak ve devam ettirilebilir tat brakmaktadr. Ayrca petrolden elde edilen sentetik asetik asit gibi zararl metal iyonlarn ihtiva etmez. Çünkü doal laktik asit sadece saf ekerin fermentasyonundan elde edilebilmektedir. Üretici bakteri olan Lactobacillus bulgaricus baka bir kayna verimli olarak kullanamamaktadr. LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID
Laktik asidin L formu inaat sanayinde betonun asitlik derecesini ayarlamada sitrik asite göre daha regülar ve uzun süreli etki göstermektedir.
Baz laktatlar (laktik asidin tuzlar ve esterleri):
Amonyum laktat (NH4C3H5O3, CAS RN: 515-98-0); berrak ile sar aras urup kvamnda bir sv olup, elektroplakalamada, derilerin cilalanmasnda, gda, eczaclk ve kozmetik sektörlerinde humektant olarak kullanlmaktadr.
Bütil laktat (CH3CHOHCOOC4H9, CAS RN:138-22-7); berrak sv, toksik olmayan; solventlerin çou ile karp çözelti oluturabilen bütil laktat, boya, mürekkep ve kuru temizleme alkanlklarnda solvent olarak görev yapmaktadr.

LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit)Bilimsel olarak yaplan açklamalarn, yorumlarn derlediimde; Antrenmana balarken vücudun glikoz ve karbonhidrat depolarnn birikmi ve kullanma hazr, kaslarn dinlenme modunda sertlememi, kaslmam olma durumu söz konusudur. Kaslara ulaan kan ak normal seyirde, damarlar sertlememi, yeterli miktarda kan ve oksiJen tayabilir durumdadr.Antrenmana balandnda vücut öncelikle glikojeni enerjiye çevirir ve güç elde eder. Çoumuzun bildii gibi glikojen kana en hzl karan ve hzla enerjiye dönüen bir maddedir. Vücut glikojenden elde ettii güç sonrasnda vücutta kullanma hazr karbonhidrat birikimlerini enerjiye çevirmeye balar. Solunum ve dolam sistemimiz bu esnada dokulara yeterince oksijen tayabilmektedir. te bu aamada glikojen üretiminden elde edilen yüksek güç sonras kaslarda sklama vekaslmalar balar. Antrenman younluk temposu arttrldnda artk vücudun enerji yakmak üzere kullanmas gereken oksijen miktar da artar. Karbonhidratn enerjiye çevrilmesi kaslm olan kaslar içerisinde skan damarlarda kann ilk baladmz zamana oranla kas arasnda skarak daha az kan ulatrmas ve içerisinde daha az oksijenin kaslara ulamas ile vücut karbonhidrat yakm için yüksek oksijen seviyesi kullanmak yerine oksijensiz ortamda enerji üretmeye balar. Bu enerji oluumunda oksijensiz ortamda üretilen enerji ile vücutta laktik asit artmaya balar (Laktik asit istirahat halindeyken bile az bir miktarda da olsa kanmzda bulunur (0,5 – 1,5 mmol kadar)). Üretilen laktik asit kaslardan alnarak karaciere tanr ve yeniden enerji kayna olarak kullanlmak üzere parçalanr. Bu younlukta laktat yapm ve ykm arasnda bir denge vardr ve bu ekilde egzersiz glikojen depolar boalana kadar sorunsuz bir ekilde sürdürülebilir. Sporcunun vücudu üretilen laktik asidin enerjiye çevrilmesi için alkn bir bünyeye de sahipse ve hücreleri laktik asidi karaciere tayabilecek düzeyde yeterliyse burada DAYANIKLILIK – DRENÇ dediimiz kavram oluur. Karaciere enerji olarak tanamayan ve vücutta birikerek kalan laktik asidin ileri aamada kana karmas ile içerisinde laktik asit olan LACTC ACD;
Buhar basnc 0.1 hPa (25 ° C)
Kararllk: Kararl. Yanc. Güçlü oksitleyici maddelerle badamaz.
Depolama Scakl oda scakl
Bölüm: Organik
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);
LAKTK AST ÜRETM SÜRECLaktik asit doal veya sentetik olarak üretilebilir. Ticari laktik asit doal olarak glikoz, sukroz veya laktoz gibi karbonhidratlarn fermantasyonu ile üretilir. Doal üretim sürecinde, kireç veya tebeir ilave edilir ve hammaddeler fermantasyonda fermente edilir ve ham kalsiyum laktat oluur. Alç ham kalsiyum laktattan ayrlr ve ham laktik asit oluur. Ham laktik asit saflatrlr ve konsantre edilir ve sonuç L (+) laktik asittir.PROPANOIC ACID, HYDROXY-;Propel;Propionic acid, 2-hydroxy-;RACEMIC LACTIC ACID;Sarcolactic acid;Tisulac;Tonsillosan;UNII-XO254YE73I;WHEY;α-Hydroxypropanoic acid;α-Hydroxypropionic acid;FEMA;2611;DL-ALPHA-HYDROXYPROPIONIC ACID;(+/-)-LACTIC ACID;LACTIC ACID;LACTIC ACID, RACEMIC;2-HYDROXYPROPIONIC ACID, RACEMIC;(+/-)-2-HYDROXYPROPIONIC ACID;2-HYDROXYPROPIONIC ACID;1,3-dioxan-2-one; Lactic acid; Hydroxyapatite Calcium lactate; Malic acid; Clofibrate; 9-HYDROXYFLUORENE-9-CARBOXYLIC ACID; TRICHLORO PYRUVIC ACID; 2-ETHYL-2-HYDROXYBUTYRIC ACID; Chlorogenic acid; Quinic acid; SODIUM DIHYDROXYTARTRATE; Nisin; 3-HYDROXYPROPIONIC ACID; 2,3-Dibromopropionic acid; ACETIC ACID; Citric acid; Hydroxy silicone oil.; LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
=> Gda Endüstrisi
Laktik asit esas olarak eki süt ürünlerinde, örnein koumiss, laban, yourt vb. Bulunur. Fermante sütteki kazin laktik asit ile phtlatrlr. Laktik asit ayrca mayal ekmeklerin eki lezzetinden sorumludur. Bu asit, sitrik asit gibi lezzet vermeyen aromalar vermeden tanen gibi istenmeyen baz maddeleri azaltmak ve birann gövdesini arttrmak için pH deerini düürmek için bira mayalanmasnda kullanlr. Baz bira fabrikalar ve bira fabrikalar, bitmi biralarda pH’ düürmek için gda snf laktik asit kullanacaklar. arap imalatnda, doal veya kontrollü bir bakteri ilemi, doal olarak bulunan malik asidi laktik aside dönütürmek, keskinlii azaltmak ve dier lezzetle ilgili nedenlerden dolay kullanlr. Bu malolaktik fermantasyon, laktik asit bakteri ailesi tarafndan üstlenilir. Bir gda katk maddesi olarak laktik asit bir gda koruyucu, sertletirici madde ve lezzet verici madde olarak kullanlr. lenmi gdalardaki bir maddedir ve et ileme srasnda bir dekontaminant olarak kullanlr. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; LAKTK ACT; LACTIC ACID (Laktik asit) LACTC ACD; Lactic Acit; Laktic Acit; LACTIC ACD; Laktic Acite; Laktic Acit; Laktik asit; laktik asit; LAKTK AST; LAKTIK ASIT; LAKTK ASTE; LAKTK ACT; LACTIC ACID (Laktik asit) Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)

=> laç Endüstrisi
Laktik asit ayrca, aksi yoldan çözünmeyen aktif maddelerden suda çözünür laktatlar üretmek için kullanlr. Asitlii ayarlamak için topikal müstahzarlar ve kozmetik ürünlerinde ve dezenfektan ve keratolitik özelliklerde daha fazla kullanr. Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy (pl) Kyselina mliečna (sk) Kyselina mléčná (cs) Lactic acid (no) Maitohappo (fi) Melkzuur (nl) Milchsäure (de) Mjölksyra (sv) Mlečna kislina (sl) Mliječna kiselina (hr) Mælkesyre (da) Pieno rūgštis (lt) Pienskābe (lv) Piimhape (et) Tejsav (hu) Ácido láctico (es) Γαλακτικό οξύ (el) Млечна киселина (bg)
-2-Hydroxypropionic acid, Sarcolactic acid;201-196-2;2-Hydroxypropionic acid;DL-Lactic acid;Sarcolactic acid;;2 Hydroxypropanoic Acid;2 Hydroxypropionic Acid;2-Hydroxypropanoic Acid;2-Hydroxypropionic Acid;Ammonium Lactate;D Lactic Acid;D-Lactic Acid;L Lactic Acid;L-Lactic Acid;Lactate;Lactate, Ammonium;Lactic Acid;Propanoic Acid, 2-Hydroxy-, (2R)-;Propanoic Acid, 2-Hydroxy-, (2S)-;Sarcolactic Acid;lactic acid;2-hydroxypropanoic acid;DL-Lactic acid;50-21-5;2-hydroxypropionic acid;lactate;Milk acid;Polylactic acid;Ethylidenelactic acid;Lactovagan;Tonsillosan;Racemic lactic acid;Propanoic acid, 2-hydroxy-;Ordinary lactic acid;Milchsaeure;Acidum lacticum;Kyselina mlecna;DL-Milchsaeure;Lactic acid USP;1-Hydroxyethanecarboxylic acid;Aethylidenmilchsaeure;Milchsaure;L(+)-LACTIC ACID;Lactic acid (natural);(+/-)-Lactic acid,Poly(lactic acid);

=> Dier Uygulamalar
Laktik asit deterjan endüstrisinde son on ylda önem kazanmtr. Bu iyi bir kireç sökücü, sabun-pislik giderici ve kaytl bir anti-bakteriyel ajandr. Ayrca, çevre açsndan daha güvenli ve doal malzemelerle ilgili bir trendin parças olarak ekonomik açdan faydaldr.

DEPOLAMA VE TAIMA

Szdrmaz ve havalandrmal, kuru ve gölgeli depoda saklanan dier tehlikeli maddelerle kartrlamaz.

LACTIC ACID 80 %

Table of Contents

LACTIC ACID 80 %

Explore:

EXPLORE

INFORMATIONS

NEWSLETTER