LACTIC ACID (LAKTK AST)
LACTIC ACID (LAKTK AST)
CAS No. : 50-21-5
EC No. : 200-018-0
Synonyms:
lactic acid; 2-hydroxypropanoic acid; DL-Lactic acid; 50-21-5; 2-hydroxypropionic acid; Polylactic acid; Milk acid; lactate; 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; alpha-Hydroxypropionic acid; Lactic acid (natural); 26100-51-6; FEMA No. 2611; Kyselina 2-hydroxypropanova; Milchsaure [German]; Propionic acid, 2-hydroxy-; (RS)-2-Hydroxypropionsaeure; CCRIS 2951; HSDB 800; (+-)-2-Hydroxypropanoic acid; 598-82-3; FEMA Number 2611; Kyselina mlecna [Czech]; Propanoic acid, hydroxy-; SY-83; DL- lactic acid; Propel; NSC 367919; AI3-03130; Purac FCC 80; Purac FCC 88; Kyselina 2-hydroxypropanova [Czech]; EINECS 200-018-0; EINECS 209-954-4; MFCD00004520; EPA Pesticide Chemical Code 128929; BRN 5238667; (R)-2-Hydroxy-propionic acid;H-D-Lac-OH; CHEBI:78320; Poly(lactic acid); C3H6O3; NSC-367919; NCGC00090972-01; 2-hydroxy-propionic acid; DL-Lactic acid, 90%; E 270; DSSTox_CID_3192; (+/-)-Lactic acid; alpha-Hydroxypropanoic acid; C01432; DSSTox_RID_76915; DSSTox_GSID_23192; Lacticacid; Milchsaure; Polactide; Lacticum acidum; D(-)-lactic acid; Cheongin samrakhan; UNII-3B8D35Y7S4; CAS-50-21-5; Cheongin Haewoohwan; Cheongin Haejanghwan; Lactic acid [JAN]; Lactic acid [USP:JAN]; lactasol; Propanoic acid, 2-hydroxy-, homopolymer; 1-Hydroxyethane 1-carboxylic acid; Biolac; Whey; 2-Hydroxy-2-methylacetic acid; Cheese whey; Lactide Polymer; Milk serum; MFCD00064266; Chem-Cast; Whey, cheese; L- Lactic acid; DL-Polylactic acid; Lactate (TN); 3B8D35Y7S4; 2-Hydroxypropionicacid; 4b5w; Lactic acid, tech grade; Propanoic acid, (+-); DL-Lactic Acid, Racemic; HIPURE 88; (.+/-.)-Lactic acid; EC 200-018-0; Lactic acid (7CI,8CI); ACMC-1B0N9; Lactic acid (JP17/USP); Lactic acid, 85%, FCC; Lactic Acid, Racemic, USP; NCIOpen2_000884; L-( pound<<)-Lactic acid; .alpha.-Hydroxypropanoic acid; .alpha.-Hydroxypropionic acid; KSC269O0T; (RS)-2-hydroxypropanoic acid; Lactic Acid (Fragrance Grade); INS NO.270; L-(+)-Lactic acid, 98%; CC(O)C([O])=O; CHEMBL1200559; DTXSID7023192; Lactic acid, natural, >=85%; (+/-)-2-hydroxypropanoic acid; BDBM23233; CTK1G9709; HSDB 8244; Lactic Acid, 85 Percent, FCC; DL-Lactic acid, ~90% (T); INS-270; DL-Lactic acid, AR, >=88%; DL-Lactic acid, LR, >=88%; L-(+)-Lactic Acid, High Purity; Lactic Acid, 10 Percent Solution; KS-00000WI6; EINECS 295-890-2; Propanoic acid, 2-hydroxy- (9CI); Tox21_111049; Tox21_202455; Tox21_303616; ANW-43668; BBL027466; NSC367919; SBB065762; STL282744; AKOS000118855; AKOS017278364; Tox21_111049_1; AM87208; DB04398; LS-2145; MCULE-5387110670; VC30148; DL-Lactic acid, 85 % (w/w), syrup; Propanoic acid,2-hydroxy-,(.+/-.)-; NCGC00090972-02; NCGC00090972-03; NCGC00257515-01; NCGC00260004-01; 163894-00-6; AK164446; I487; Lactic Acid, 85 Percent, Reagent, ACS; SC-18578; SC-86055; DB-071134; LS-180647; FT-0627927; FT-0696525; FT-0774042; 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; Q161249; DL-Lactic acid, JIS special grade, 85.0-92.0%; Lactic acid solution, Vetec(TM) reagent grade, 85%; F2191-0200; BC10F553-5D5D-4388-BB74-378ED4E24908; Lactic acid, United States Pharmacopeia (USP) Reference Standard; ALPHA/BETA HYDROXY ACIDS (LACTIC ACID) (ALPHA/BETA HYDROXY ACIDS); Lactic acid, Pharmaceutical Secondary Standard; Certified Reference Material
EN
Lactic Acid IUPAC Name 2-hydroxypropanoic acid
Lactic Acid InChI 1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
Lactic Acid InChI Key JVTAAEKCZFNVCJ-UHFFFAOYSA-N
Lactic Acid Canonical SMILES CC(C(=O)O)O
Lactic Acid Molecular Formula C3H6O3
Lactic Acid CAS 50-21-5,598-82-3,26100-51-6,92129-90-3,31587-11-8
Lactic Acid Deprecated CAS 152-36-3, 598-82-3, 1334714-39-4
Lactic Acid European Community (EC) Number 200-018-0
Lactic Acid ICSC Number 0501
Lactic Acid NSC Number 367919
Lactic Acid RTECS Number OD2800000
Lactic Acid UN Number 3265
Lactic Acid JECFA Number 930
Lactic Acid FEMA Number 2611
Lactic Acid DSSTox Substance ID DTXSID7023192
Lactic Acid Physical Description Colourless or yellowish, nearly odourless, syrupy liquid to solid
Lactic Acid Color/Form Crystals (melt at 16.8 °C)
Lactic Acid Odor Odorless
Lactic Acid Taste Mild acid taste and does not overpower weaker aromatic flavors
Lactic Acid Boiling Point 122 °C at 1.50E+01 mm Hg
Lactic Acid Melting Point 16.8 °C
Lactic Acid Flash Point 113 °C (235 °F) – closed cup
Lactic Acid Solubility 1000000 mg/L
Lactic Acid Density 1.2 at 68 °F
Lactic Acid Vapor Pressure 0.08 mmHg
Lactic Acid LogP -0.72
Lactic Acid Stability/Shelf Life Stable under recommended storage conditions.
Lactic Acid Decomposition When heated to decompositionit emits acrid smoke and irritating fumes.
Lactic Acid Viscosity Viscosities of aqueous lactic acid at 25 °C: 1.042 mPa s (6.29 wt%), 1.752 mPa s (25.02 wt%), 4.68 mPa s (54.94 wt%), 36.9 mPa s (88.60 wt%)
Lactic Acid Corrosivity Caustic in concentrated solutions
Lactic Acid Heat of Combustion 3615 cal/kg
Lactic Acid pH The pH of a 10 wt% aqueous solution of lactic acid is 1.75
Lactic Acid Refractive Index Index of refraction = 1.4392 at 20 °C
Lactic Acid pKa 3.86 (at 20 °C)
Lactic Acid Dissociation Constants pKa = 3.86 at 20 °C
Lactic Acid Collision Cross Section 151.9 Ų [M-H]-
Lactic Acid Molecular Weight 90.08 g/mol
Lactic Acid XLogP3 -0.7
Lactic Acid Hydrogen Bond Donor Count 2
Lactic Acid Hydrogen Bond Acceptor Count 3
Lactic Acid Rotatable Bond Count 1
Lactic Acid Exact Mass 90.031694 g/mol C
Lactic Acid Monoisotopic Mass 90.031694 g/mol
Lactic Acid Topological Polar Surface Area 57.5 Ų
Lactic Acid Heavy Atom Count 6
Lactic Acid Formal Charge 0
Lactic Acid Complexity 59.1
Lactic Acid Isotope Atom Count 0
Lactic Acid Defined Atom Stereocenter Count 0
Lactic Acid Undefined Atom Stereocenter Count 1
Lactic Acid Defined Bond Stereocenter Count 0
Lactic Acid Undefined Bond Stereocenter Count 0
Lactic Acid Covalently-Bonded Unit Count 1
Lactic Acid Compound Is Canonicalized Yes
Lactic Acid, DL- is the racemic isomer of Lactic Acid, the biologically active isoform in humans. Lactic Acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acid appears as 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.A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed) Sodium lactate is the sodium salt of Lactic Acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting Lactic Acid to create a compound having the formula NaC3H5O3. Lactic Acid was one of active ingredients in Phexxi, a non-hormonal contraceptive agent that was approved by the FDA on May 2020.Lactic Acid appears as 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.Consists of a mixture of Lactic Acid (C3H6O3) and Lactic Acid lactate (C6H10O5). It is obtained by the lactic fermentation of sugars or is prepared synthetically.; Lactic Acid is hygroscopic and when concentrated by boiling, it condenses to form Lactic Acid lactate, which on dilution and heating hydrolyses to Lactic Acid.Lactic Acid produces a metabolic alkalinizing effect.Lactic Acid, DL- is the racemic isomer of Lactic Acid, the biologically active isoform in humans. Lactic Acid or lactate is produced during fermentation from pyruvate by lactate dehydrogenase. This reaction, in addition to producing Lactic Acid, also produces nicotinamide adenine dinucleotide (NAD) that is then used in glycolysis to produce energy source adenosine triphosphate (ATP).Lactic Acidosis is associated with both inherited and acquired metabolic diseases. Lactic Acid metabolism in the presence of altered gluconeogenesis, anaerobic glycolysis, and acid-base balance is a major factor in many disorders. Lactic Acid can be formed only from pyruvic acid; therefore, disorders that increase pyruvate concentration, enhance Lactic Acid formation, or reduce Lactic Acid degradation cause Lactic Acidosis. Inborn metabolic errors that are accompanied by derangement of metabolic pathways of glucose, pyruvate, amino acids, and organic acids as well as toxic and systemic conditions that promote tissue hypoxia or mitochondrial injury result in Lactic Acidosis. In the presence of acquired disorders, treatment is directed initially toward modification or cure of the primary condition and then toward eliminating acidosis and other metabolic complications. Specific therapy is available for some inborn errors of metabolism.Lactic Acid diffuses through muscle tissue and is transported to the liver in the bloodstream. In the liver, it is converted to glucose by gluconeogenesis. Lactic Acid can also be further catabolized in the Lactic Acid cycle (also known as the Cori cycle).A group of five male Fischer 344 rats was given Lactic Acid at 390 mg/200 mg body wt (30 times greater than that normally found in the rat stomach … with 10 uCi of L-[U-14C]Lactic Acid and 10 uCi of D-[U-14C]Lactic Acid by stomach tube during a 1-hr period. A control group was given the same volume of water, in place of the unlabeled Lactic Acid, and radioactive Lactic Acid in the same manner. The animals were killed after 6 hr, blood samples were taken, and the liver, kidneys, brain, and gastrointestinal tract were removed. Radioactivity was measured, and the remaining tissues were examined grossly and microscopically. … Six hours after dosing, the amount of the isotope that had been converted to carbon dioxide was 61.3 and 42.4% for the control and test animals, respectively. In the controls, Lactic Acid was rapidly metabolized into carbon dioxide within 3 hr after administration. Lactic Acid is a yellow to colorless crystal or liquid. The pure form is odorless. Other forms have a weak, unpleasant odor. Lactic Acid has an acrid taste. It mixes easily with water. Lactic Acid is produced in most living organisms and is a component in blood and transfers into the body, i.e. muscles. Lactic Acid is produced naturally in the body with exercise. It is found in apples and other fruits, molasses, sour milk, wines, beer and plants. Lactic Acid is a breakdown product of some chemicals present in the air reacting with light. USE: Lactic Acid is an important commercial chemical used to make some plasticizers, adhesives, pharmaceuticals and salts. It is a food additive. Lactic Acid is used in the leather tanning industry and as a solvent. It is an ingredient in many household cleaning products and personal care products. EXPOSURE: Workers who use Lactic Acid may breathe in mists or have direct skin contact. The general population may be further exposed by consumption of food, especially fermented foods like buttermilk, sourdoughs, beer and wine. If Lactic Acid is released to the environment, it will be broken down in air. It is not expected to be broken down by sunlight. It will not volatilize from moist soil and water surfaces. It is expected to move easily through soil. It will be broken down by microorganisms, and is not expected to build up in fish. RISK: Eye, skin, nose, throat, and lung irritation may occur following exposure to Lactic Acid. Stomach ulcers have been observed from ingestion of high amounts of Lactic Acid. Death was reported from ingestion of a very high dose of Lactic Acid.actic acid is produced on an industrial scale by fermentation or a synthetic method. … The fermentation process requires carbohydrates, nutrients, and a microorganism to produce Lactic Acid via fermentation. The carbohydrates used in fermentation consist predominantly of hexoses or compounds which can be easily split into hexoses, e.g., glucose, corn syrups, molasses, sugar beet juice, whey, as well as rice, wheat, corn, and potato starches. … The nutrients required by the microorganisms include soluble peptides and amino acids, phosphates and ammonium salts, and vitamins. In many cases, the peptides and amino acids are a complex nitrogen source such as yeast extract paste, corn steep liquor, corn gluten meal, malt sprouts, soy peptone, and meat peptone. Only a minimal amount of these complex nitrogen sources are used in order to simplify purification of the Lactic Acid. During fermentation, the pH of the broth must be controlled between 5.0 and 6.5. Lime (calcium hydroxide), calcium carbonate, ammonium hydroxide, and sodium hydroxide are typically used to neutralize the Lactic Acid made in the broth to maintain constant pH. Thus, calcium lactate, ammonium lactate, or sodium lactate salts are formed in the fermentation broth. … Lactic Acid yields are between 85 and 95% based on fermentable sugars. Typical fermentation byproducts, such as formic acid and acetic acid, are found in concentrations of less than 0.5 wt%. “Homofermentive” bacterial strains are typically used as they produce the least amount of byproducts. … After fermentation, the Lactic Acid broth needs to be purified for its intended use.Lactic Acid can be made by fermentation of sugars obtained from renewable resources as such sugarcane. Therefore, PLA is an eco-friendly product with better features for use in the human body (nontoxicity). Lactic Acid polymers can be synthesized by different processes so as to obtain products with an ample variety of chemical and mechanical properties.Lactic Acid (2-hydroxypropanoic acid) is exempted from the requirement of a tolerance when used as a plant growth regulator in or on all raw agricultural commodities.Residues of Lactic Acid are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to growing crops or to raw agricultural commodities after harvest. Use: solvent.Residues of Lactic Acid are exempted from the requirement of a tolerance when used in accordance with good agricultural practice as inert (or occasionally active) ingredients in pesticide formulations applied to animals. Use: solvent.Lactic Acid is an organic acid. It has a molecular formula CH3CH(OH)COOH. It is white in the solid state and it is miscible with water.[2] When in the dissolved state, it forms 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 a hydroxyl group adjacent to the carboxyl 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.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 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.[12][13][14][15] 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.Swedish chemist Carl Wilhelm Scheele was the first person to isolate Lactic Acid in 1780 from sour milk.[16] 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.[17] Its structure was established by Johannes Wislicenus in 1873.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%.Lactic Acid is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.[19] In 2009, Lactic Acid was produced predominantly (70–90%)[20] by fermentation. Production of racemic Lactic Acid consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-Lactic Acid, is possible by microbial fermentation. Industrial scale production of d-Lactic Acid by fermentation is possible, but much more challenging.As a starting material for industrial production of Lactic Acid, almost any carbohydrate source containing C5 and C6 sugars can be used. Pure sucrose, glucose from starch, raw sugar, and beet juice are frequently used.[21] Lactic Acid producing bacteria can be divided in two classes: homofermentative bacteria like Lactobacillus casei and Lactococcus lactis, producing two moles of lactate from one mole of glucose, and heterofermentative species producing one mole of lactate from one mole of glucose as well as carbon dioxide and acetic acid/ethanol.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.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.[40] 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.[41] The energy density of Lactic Acid is 362 kilocalories (1,510 kJ) per 100 g.[42]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.[43][44]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.[45]As a food additive it is approved for use in the EU,[46] USA[47] and Australia and New Zealand;[48] 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.[49] It is an ingredient in processed foods and is used as a decontaminant during meat processing.[50] Lactic Acid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.[49] Carbohydrate sources include corn, beets, and cane sugar.
TR
Laktik Asit IUPAC Ad 2-hidroksipropanoik asit
Laktik Asit InChI 1S / C3H6O3 / c1-2 (4) 3 (5) 6 / h2,4H, 1H3, (H, 5,6)
Laktik Asit InChI Key JVTAAEKCZFNVCJ-UHFFFAOYSA-N
Laktik Asit Kanonik SMILES CC (C (= O) O) O
Laktik Asit Moleküler Formül C3H6O3
Laktik Asit CAS 50-21-5,598-82-3,26100-51-6,92129-90-3,31587-11-8
Laktik Asit Kullanmdan Kaldrld CAS 152-36-3, 598-82-3, 1334714-39-4
Laktik Asit Avrupa Topluluu (EC) Say 200-018-0
Laktik Asit ICSC Numaras 0501
Laktik Asit NSC Numaras 367919
Laktik Asit RTECS Numaras OD2800000
Laktik Asit UN Numaras 3265
Laktik Asit JECFA Numaras 930
Laktik Asit FEMA Numaras 2611
Laktik Asit DSSTox Madde Kimlii DTXSID7023192
Laktik Asit Fiziksel Tanm Renksiz veya sarms, neredeyse kokusuz, uruplu svdan katya
Laktik Asit Renk / Form Kristalleri (16.8 ° C’de eriyebilir)
Laktik Asit Koku Kokusuz
Laktik Asit Tad Hafif asit taddr ve daha zayf aromatik tatlar etkisiz hale getirmez.
Laktik Asit Kaynama Noktas 122 ° C, 1.50E + 01 mm Hg
Laktik Asit Erime Noktas 16.8 ° C
Laktik Asit Parlama Noktas 113 ° C (235 ° F) – kapal kap
Laktik Asit Çözünürlük 1000000 mg / L
Laktik Asit Younluk 1.2, 68 ° F
Laktik Asit Buhar Basnc 0.08 mmHg
Laktik Asit LogP -0.72
Laktik Asit Kararllk / Raf Ömrü Önerilen depolama koullarnda kararldr.
Laktik Asit Ayrma Ayrmak için stldnda keskin duman ve tahri edici dumanlar çkarr.
Laktik Asit Viskozite Sulu laktik asidin 25 ° C’de viskozitesi: 1.042 mPa s (% 6.29), 1.752 mPa s (% 25.02), 4.68 mPa s (% 54.94), 36.9 mPa s (88.60 wt) %)
Laktik Asit Korozivite Konsantre çözeltilerde kostik
Laktik Asit Yanma Iss 3615 cal / kg
Laktik Asit pH Arlkça% 10 sulu laktik asit çözeltisinin pH’ 1,75’tir.
Laktik Asit Krlma ndeksi Krlma ndeksi = 1.4392 20 ° C’de
Laktik Asit pKa 3.86 (20 ° C’de)
Laktik Asit Ayrma Sabitleri pKa = 3,86 20 ° C’de
Laktik Asit Çarpma Kesiti 151.9 Ų [M-H] –
Laktik Asit Moleküler Arlk 90.08 g / mol
Laktik Asit XLogP3 -0.7
Laktik Asit Hidrojen Ba Donör Says 2
Laktik Asit Hidrojen Ba Alc Says 3
Laktik Asit Dönebilen Ba Says 1
Laktik Asit Tam Kütle 90.031694 g / mol C
Laktik Asit Monoizotopik Kütle 90.031694 g / mol
Laktik Asit Topolojik Polar Yüzey Alan 57.5 Ų
Laktik Asit Ar Atom Says 6
Laktik Asit Formal arj 0
Laktik Asit Kompleksitesi 59.1
Laktik Asit zotop Atom Says 0
Laktik Asit Tanml Atom Stereocenter Says 0
Laktik Asit Tanmsz Atom Stereocenter Says 1
Laktik Asit Tanml Bond Stereocenter Says 0
Laktik Asit Tanmsz Ba Stereocenter Says 0
Laktik Asit Kovalent Bal Birim Says 1
Laktik Asit Bileii Kanonikalize Edilmitir Evet
Laktik Asit, DL-, insanlarda biyolojik olarak aktif izoform olan Laktik Asidin (Laktik Asit) rasemik izomeridir. Laktik Asit veya laktat, laktat dehidrojenaz ile piruvattan fermantasyon srasnda üretilir. Bu reaksiyon, Laktik Asit üretmenin yan sra, daha sonra glikolizde enerji kayna adenozin trifosfat (ATP) üretmek için kullanlan nikotinamid adenin dinükleotidi (NAD) üretir. Laktik Asit renksizden sarya kadar görünür. kokusuz uruplu sv. Metaller ve dokular için andrcdr. Kültürlü süt ürünleri yapmak, gda koruyucu olarak ve kimyasallar yapmak için kullanlr.eker fermentasyonunda (oksidasyon, metabolizma) normal bir ara ürün. Konsantre form, gastrointestinal fermantasyonu önlemek için dahili olarak kullanlr. (Stedman’dan, 26. bask) Sodyum laktat, Laktik Asit’in (Laktik Asit) sodyum tuzudur ve hafif tuzlu bir tada sahiptir. Msr veya pancar gibi bir eker kaynann fermantasyonu ve ardndan NaC3H5O3 formülüne sahip bir bileik oluturmak için elde edilen Laktik Asit nötralize edilerek üretilir. Laktik Asit, Mays 2020’de FDA tarafndan onaylanan hormonal olmayan bir doum kontrol ajan olan Phexxi’deki aktif bileenlerden biriydi. Laktik Asit renksiz ila sar kokusuz uruplu bir sv olarak görünür. Metaller ve dokular için andrcdr. Kültürlü süt ürünleri yapmnda, gda koruyucu olarak ve kimyasal yapmnda kullanlr.Laktik Asit (C3H6O3) ve Laktik Asit laktat (C6H10O5) karmndan oluur. ekerlerin laktik fermantasyonu ile elde edilir veya sentetik olarak hazrlanr.etically .; Laktik Asit higroskopiktir ve kaynatlarak konsantre edildiinde Laktik Asit hidrolizlerinin seyreltilmesi ve stlmas üzerine Laktik Asit laktat oluturmak üzere younlar. Laktik Asit Laktik Asit, DL-, insanlarda biyolojik olarak aktif izoform olan Laktik Asidin (Laktik Asit) rasemik izomeridir. Laktik Asit veya laktat, laktat dehidrojenaz ile piruvattan fermantasyon srasnda üretilir. Bu reaksiyon, Laktik Asit üretmenin yan sra, daha sonra glikolizde enerji kayna adenozin trifosfat (ATP) üretmek için kullanlan nikotinamid adenin dinükleotidi (NAD) üretir. Laktik Asit osis, her ikisi ile de kaltsal olarak ilikilidir. ve edinilmi metabolik hastalklar. Deimi glukoneogenez, anaerobik glikoliz ve asit-baz dengesi varlnda Laktik Asit metabolizmas birçok bozuklukta önemli bir faktördür. Laktik Asit sadece pirüvik asitten oluturulabilir; bu nedenle piruvat konsantrasyonunu artran, Laktik Asit oluumunu artran veya Laktik Asit ykmn azaltan bozukluklar Laktik Asit osisine neden olur. Glikoz, piruvat, amino asitler ve organik asitlerin metabolik yollarnn bozulmasnn yan sra doku hipoksisini veya mitokondriyal hasar tevik eden toksik ve sistemik koullarn elik ettii doutan gelen metabolik hatalar, Laktik Asit osis ile sonuçlanr. Edinilmi bozukluklarn varlnda, tedavi balangçta birincil durumun deitirilmesine veya iyiletirilmesine ve daha sonra asidoz ve dier metabolik komplikasyonlarn ortadan kaldrlmasna yöneliktir. Baz doutan metabolizma hatalar için özel terapi mevcuttur.Laktik Asit kas dokusunda yaylr ve kan dolamyla karaciere tanr. Karacierde glukoneogenez ile glukoza dönütürülür. Laktik Asit ayrca Laktik Asit döngüsünde (Cori döngüsü olarak da bilinir) daha fazla katabolize edilebilir. 5 erkek Fischer 344 sçanndan oluan bir gruba 390 mg / 200’de Laktik Asit verildi. mg vücut arl (normalde sçan midesinde bulunandan 30 kat daha büyük … 10 uCi L- [U-14C] Laktik Asit ve 10 uCi D- [U-14C] Laktik Asit (Laktik 1 saatlik süre boyunca mide tüpü ile bir kontrol grubuna etiketlenmemi Laktik Asit yerine ayn hacimde su ve ayn ekilde radyoaktif Laktik Asit verildi. 6 saat sonra öldürüldü, kan örnekleri alnd ve karacier, böbrekler, beyin ve gastrointestinal sistem çkarld.Radyoaktivite ölçüldü ve kalan dokular kaba ve mikroskobik olarak incelendi. … Dozlamadan alt saat sonra, miktar karbondioksite dönütürülen izotop, kontrol ve test hayvanlar için srasyla% 61,3 ve% 42,4 idi. Kontroller, Laktik Asit uygulamadan 3 saat sonra hzla karbon dioksite metabolize edildi. Laktik Asit sardan renksiz bir kristal veya svdr. Saf form kokusuzdur. Dier formlarn zayf, ho olmayan bir kokusu vardr. Laktik Asit buruk bir tada sahiptir. Su ile kolayca karr. Laktik Asit çou canl organizmada üretilir ve kanda bir bileendir ve vücuda yani kaslara aktarlr. Laktik Asit egzersizle vücutta doal olarak üretilir. Elmada ve dier meyvelerde, pekmezde, eki sütte, araplarda, birada ve bitkilerde bulunur. Laktik Asit, havada bulunan baz kimyasallarn kla reaksiyona girmesinin bir parçalanma ürünüdür. KULLANIM: Laktik Asit, baz plastikletiriciler, yaptrclar, farmasötikler ve tuzlarn yapmnda kullanlan önemli bir ticari kimyasaldr. Gda katk maddesidir. Laktik Asit deri tabaklama sektöründe ve çözücü olarak kullanlmaktadr. Birçok ev temizlik ürününde ve kiisel bakm ürününde bir bileendir. MARUZ KALMA: Laktik Asit kullanan içiler sis içinde nefes alabilir veya dorudan cilt temas olabilir. Genel popülasyon, özellikle ayran, eki hamurlar, bira ve arap gibi fermente gdalar olmak üzere gda tüketimiyle daha fazla maruz kalabilir. Laktik Asit ortama salnrsa havada parçalanacaktr. Güne ndan parçalanmas beklenmez. Nemli toprak ve su yüzeylerinden buharlamaz. Toprakta rahat hareket etmesi beklenir. Mikroorganizmalar tarafndan parçalanr ve balklarda birikmesi beklenmez. RSK: Laktik Asite (Laktik Asit) maruziyetin ardndan göz, cilt, burun, boaz ve akcierde tahri meydana gelebilir. Yüksek miktarda Laktik Asit almndan mide ülserleri gözlemlenmitir. Çok yüksek dozda Laktik Asit yutulmas sonucu ölüm bildirilmitir. Aktik asit endüstriyel ölçekte fermantasyon veya sentetik bir yöntemle üretilir. … Fermantasyon ilemi karbonhidrat, besin vefermantasyon yoluyla Laktik Asit üreten bir mikroorganizma. Fermantasyonda kullanlan karbonhidratlar arlkl olarak heksozlar veya kolaylkla heksozlara, örnein glikoz, msr uruplar, melas, eker pancar suyu, peynir alt suyu ve ayrca pirinç, buday, msr ve patates niastalarna ayrlabilen bileiklerden oluur. … Mikroorganizmalarn ihtiyaç duyduu besinler arasnda çözünür peptidler ve amino asitler, fosfatlar ve amonyum tuzlar ve vitaminler bulunur. Çou durumda, peptidler ve amino asitler, maya özütü ezmesi, msr ekmei likörü, msr glüteni unu, malt filizi, soya peptonu ve et peptonu gibi karmak bir azot kaynadr. Laktik Asitin (Laktik Asit) saflatrlmasn basitletirmek için bu kompleks nitrojen kaynaklarnn sadece minimum bir miktar kullanlmaktadr. Fermantasyon srasnda, et suyunun pH’ 5.0 ile 6.5 arasnda kontrol edilmelidir. Kireç (kalsiyum hidroksit), kalsiyum karbonat, amonyum hidroksit ve sodyum hidroksit tipik olarak, sabit pH’ korumak için çorbada yaplan Laktik Asiti (Laktik Asit) nötralize etmek için kullanlr. Bu nedenle fermentasyon et suyunda kalsiyum laktat, amonyum laktat veya sodyum laktat tuzlar oluur. … Laktik Asit verimleri fermente olabilen ekerlere göre% 85 ile% 95 arasndadr. Formik asit ve asetik asit gibi tipik fermentasyon yan ürünleri, arlkça% 0,5’ten daha az konsantrasyonlarda bulunur. “Homofermentif” bakteri türleri, en az miktarda yan ürün ürettikleri için tipik olarak kullanlr. … Fermantasyondan sonra, Laktik Asit et suyunun amaçlanan kullanm için saflatrlmas gerekir. Laktik Asit, eker kam gibi yenilenebilir kaynaklardan elde edilen ekerlerin fermantasyonu ile yaplabilir. Bu nedenle PLA, insan vücudunda kullanm için daha iyi özelliklere sahip (zehirsizlik) çevre dostu bir üründür. Laktik Asit polimerleri, çok çeitli kimyasal ve mekanik özelliklere sahip ürünler elde etmek için farkl ilemlerle sentezlenebilir.Laktik Asit (2-hidroksipropanoik asit), kullanldklarnda tolerans gerekliliinden muaftr. Tüm ham tarmsal ürünlerin içinde veya üzerinde bir bitki büyüme düzenleyicisi olarak. Laktik Asit kalntlar, uygulanan pestisit formülasyonlarnda inert (veya bazen aktif) bileenler olarak iyi tarm uygulamasna uygun olarak kullanldnda tolerans gerekliliinden muaftr. mahsul yetitirmek veya hasattan sonra ham tarmsal mallara. Kullanm: çözücü. Laktik Asit kalntlar, hayvanlara uygulanan pestisit formülasyonlarnda inert (veya bazen aktif) bileenler olarak iyi tarm uygulamalarna uygun olarak kullanldnda tolerans gerekliliinden muaftr. Kullanm: çözücü, Laktik Asit organik bir asittir. CH3CH (OH) COOH moleküler formülüne sahiptir. Kat halde beyazdr ve su ile karabilir. [2] Çözünmü haldeyken renksiz bir çözelti oluturur. Üretim hem yapay sentezi hem de doal kaynaklar içerir. Laktik Asit, karboksil grubuna bitiik bir hidroksil grubunun varlndan dolay bir alfa-hidroksi asittir (AHA). Birçok organik sentez endüstrisinde ve çeitli biyokimya endüstrilerinde sentetik bir ara ürün olarak kullanlr. Laktik Asit’in (Laktik Asit) elenik taban laktat olarak adlandrlr. Laktik Asit iraldir ve iki enantiyomerden oluur. Biri l – (+) – Laktik Asit veya (S) -Laktik Asit, dieri ise ayna görüntüsü d – (-) – Laktik Asit veya ( R) -Laktik Asit. kisinin eit miktarlarda karmna dl-Laktik Asit veya rasemik Laktik Asit denir. Laktik Asit higroskopiktir. dl-Laktik Asit 16, 17 veya 18 ° C civarnda olan erime noktasnn üzerinde su ve etanol ile karabilir. d-Laktik Asit ve l-Laktik Asit daha yüksek erime noktasna sahiptir. Baz bakteri türleri yalnzca (R) -Laktik Asit üretmesine ramen, sütün fermantasyonu ile üretilen Laktik Asit genellikle rasemiktir. Öte yandan, hayvan kaslarnda anaerobik solunumla üretilen Laktik Asit (S) konfigürasyonuna sahiptir ve bazen Yunan “sarx” ten “sarkolaktik” asit olarak adlandrlr. Endüstride Laktik Asit ) fermantasyon, glikoz, sukroz veya galaktoz gibi basit karbonhidratlar Laktik Asite (Laktik Asit) dönütüren Laktik Asit bakterileri tarafndan gerçekletirilir. Bu bakteriler azda da büyüyebilir; ürettikleri asit çürük olarak bilinen di çürümesinden sorumludur. [12] [13] [14] [15] Tpta laktat, laktatl Ringer çözeltisinin ve Hartmann’n çözümünün ana bileenlerinden biridir. Bu intravenöz svlar, genellikle insan kan ile izotonik konsantrasyonlarda olmak üzere, distile su ile çözelti halindeki laktat ve klorür anyonlar ile birlikte sodyum ve potasyum katyonlarndan oluur. En çok travma, ameliyat veya yanklara bal kan kaybndan sonra sv resüsitasyonu için kullanlr.1. Carl Wilhelm Scheele, 1780’de Laktik Asiti (Laktik Asit) eki sütten izole eden ilk kiiydi. [16] sim, Latince süt anlamna gelen lac kelimesinden türetilen lakt-birletirme biçimini yanstr. 1808’de Jöns Jacob Berzelius, Laktik Asit’in (Laktik Asit) (aslnda l-laktat) da efor srasnda kaslarda üretildiini kefetti. [17] Yaps 1873 ylnda Johannes Wislicenus tarafndan kurulmutur. 1856 ylnda Lactobacillus’un Laktik Asit sentezindeki rolü Louis Pasteur tarafndan kefedilmitir. Bu yol ticari olarak Alman eczanesi Boehringer Ingelheim tarafndan 1895 ylnda kullanlmtr. 2006 ylnda küresel Laktik Asit üretimi yllk ortalama% 10 büyüme ile 275.000 tona ulamtr. Laktik Asit endüstriyel olarak bakteriyel fermantasyon ile üretilmektedir. karbonhidratlar veya asetaldehitten kimyasal sentez yoluyla. [19] 2009 ylnda, Laktik Asit arlkl olarak (% 70–90) [20] fermantasyon yoluyla üretildi. 1: 1 orannda d ve l stereoizomer karmlarndan veya% 99.9’a kadar l-Laktik Asit içeren karmlardan oluan rasemik Laktik Asit üretimi, mikrobiyal fermantasyon ile mümkündür. D-Laktik Asit’in (Laktik Asit) fermantasyon yoluyla endüstriyel ölçekte üretimi mümkündür, ancak çok daha zordur. Laktik Asit’in (Laktik Asit) endüstriyel üretimi için bir balangç malzemesi olarak, C5 ve C6 ekerlerini içeren hemen hemen her karbonhidrat kayna kullanlabilir. Saf sükroz, niastadan glikoz, ham eker ve pancar suyu sklkla kullanlmaktadr. [21] Laktik Asit üreten bakteriler iki snfa ayrlabilir: bir mol glikozdan iki mol laktat üreten Lactobacillus casei ve Lactococcus lactis gibi homofermentatif bakteriler ve bir mol glikozdan bir mol laktat üreten heterofermentatif türler Laktik Asit esas olarak koumiss, laban, yourt, kefir ve baz süzme peynirler gibi eki süt ürünlerinde bulunur. Fermente sütteki kazein, Laktik Asit ile koagüle edilir (kesilir). Laktik Asit ayn zamanda eki mayal ekmein eki aromasndan da sorumludur. Beslenme bilgileri listelerinde Laktik Asit “karbonhidrat” (veya “farkl olarak karbonhidrat”) terimi altnda yer alabilir çünkü bu genellikle her eyi içerir. su, protein, ya, kül ve etanol dnda. [40] Durum böyleyse, hesaplanan gda enerjisi, genellikle tüm karbonhidratlar için kullanlan gram bana standart 4 kilokaloriyi (17 kJ) kullanabilir. Ancak baz durumlarda Laktik Asit hesaplamada dikkate alnmaz. [41] Laktik Asit’in (Laktik Asit) enerji younluu 100 g’da 362 kilokaloridir (1,510 kJ). [42] Baz biralar (eki bira) kastl olarak Laktik Asit içerir, bu türlerden biri Belçika lambikidir. En yaygn olarak bu, çeitli bakteri türleri tarafndan doal olarak üretilir. Bu bakteriler, ekeri etanole fermente eden mayann aksine ekerleri asitlere fermente ederler. ra soutulduktan sonra, maya ve bakterilerin açk fermentörlere “dümesine” izin verilir. Daha yaygn bira türlerinin bira üreticileri, bu tür bakterilerin fermente cihazna girmesine izin verilmemesini salayacaktr. Dier eki bira türleri arasnda Berliner weisse, Flanders krmzs ve Amerikan yaban ale bulunmaktadr. [43] [44] arap yapmnda, doal veya kontrollü bir bakteriyel ilem, genellikle doal olarak mevcut malik asidi Laktik Asite (Laktik Asit) dönütürmek için kullanlr. , keskinlii azaltmak ve tatla ilgili dier nedenlerden dolay. Bu malolaktik fermantasyon, Laktik Asit bakterileri tarafndan gerçekletirilir. Normalde meyvelerde önemli miktarlarda bulunmamakla birlikte, Laktik Asit, akebia meyvesindeki birincil organik asittir ve suyunun% 2.12’sini oluturur. [45] Gda katk maddesi olarak AB, [46] ABD [47] ve Avustralya ve Yeni Zelanda’da [48] kullanm için onaylanmtr; INS 270 veya E270 ile listelenmitir. Laktik Asit gda koruyucu, kürleme maddesi ve tatlandrc olarak kullanlmaktadr. [49] lenmi gdalardaki bir bileendir ve et ileme srasnda dekontaminant olarak kullanlr. [50] Laktik Asit ticari olarak glikoz, sukroz veya laktoz gibi karbonhidratlarn fermantasyonu veya kimyasal sentez yoluyla üretilir. [49] Karbonhidrat kaynaklar arasnda msr, pancar ve eker kam bulunur.