Lactic Acid Overview Lactic acid (LAK-tik AS-id) is a colorless, odorless, syrupy liquid that occurs in two isomeric forms, D-lactic acid and L-lactic acid. Isomers are two or more forms of a chemical compound with the same molecular formula, but...

Lactic acid is an organic acid typically derived from sugar through a process known asfermentation. This is a process in which microorganisms convert carbohydrates, like sugar, into alcohol and then an acid. Lactic acid is commonly found in foods that...

Lactic acid is a naturally occurring hydroxy-carboxylic acid. It occurs in many acidic fermentation products, e.g., silage, sour milk, sauerkraut, and pickles, and also has numerous commercial uses such as in drug preparation, acidification of wine for...

Lactic acid, or 2-Hydroxypropanoic acid, is one of a family of organic carboxylic acids produced by biological organisms. It is found in the blood and muscles of animals, and is a constituent of some plant juices. It is an important acidic component of...

Carboxylic acid found in certain plant juices, in blood and muscle, and in soil. In blood it occurs in the form of its salts (lactates) when glycogen is broken down in muscle; it can be reconverted to glycogen in the liver. Stiffness and soreness after...

2-Hydroxypropanoic acid; α-Hydroxypropionic acid; Tonsillosan Occurs in Digitalis purpurea (Scrophulariaceae), and also in apple, pear, grape and banana fruits. An approved acidulant and preservative for foods, also with a synergistic effect on...

Lactic acid (CH3CHOHCO2H) is an organic ACID (also known as 2-hydroxypropanoic acid). It is found in human and cow’s milk, and it is produced when GLUCOSE breaks down under anaerobic conditions and during some FERMENTATION...

Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. It was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele, and is a...