Lactic

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Lactic Acid

Lactic Acid (pronunciation: /ˈlaktɪk ˈæsɪd/) is an organic compound with the formula CH3CH(OH)COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically.

Etymology

The term "lactic" is derived from the Latin word lac, meaning milk, as lactic acid was first isolated from sour milk.

Production

Lactic acid is produced naturally in the body, particularly during intense exercise, when oxygen levels in the body are low. It is also produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde.

Uses

Lactic acid is used in a variety of applications, including food and beverage preservation, as a flavoring agent, and in the production of biodegradable plastics. In medicine, it is used in the treatment of various skin conditions and in IV fluids to treat acidosis.

Related Terms

  • Lactate: The ionized form of lactic acid, present in the body under certain physiological conditions.
  • Lactic Acidosis: A medical condition characterized by the buildup of lactic acid in the body, which can result in acidosis.
  • Lactate Threshold: The exercise intensity at which lactic acid starts to accumulate in the blood stream.
  • Lactobacillus: A genus of bacteria that produces lactic acid as a by-product of carbohydrate fermentation.

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