PRODUCTS

LACTIC ACID %80

Lactic Acid%80, is an organic acid. Lactic Acid%80 has a molecular formula CH3CH(OH)COOH. Lactic Acid%80 is white in the solid state and Lactic Acid%80 is miscible with water. When in the dissolved state, Lactic Acid%80 forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic Acid%80 is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. Lactic Acid%80 is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries.

CAS Number: 50-21-5

SYNONYMS:

-2-Hydroxypropionic acid, SarcoLactic Acid%80; 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%80; Lactate; Lactate, Ammonium; Lactic Acid%80; Propanoic Acid, 2-Hydroxy-, (2R)-; Propanoic Acid, 2-Hydroxy-, (2S)-;SarcoLactic Acid; Lactic Acid; 2-hydroxypropanoic acid; DL-Lactic Acid

Lactic Acid%80, also named ‘milk acid’, is an organic acid with the following chemicalformula: CH3CH(OH)CO2H. The ofﬁcial name given by the International Union ofPure and Applied Chemistry (IUPAC) is 2-hydroxypropanoic acid. This important acid can be naturally produced (Martinez et al. 2013), but its importanceis correlated with synthetic productions. Pure Lactic Acid%80 is a colourless andhydroscopic liquid; Lactic Acid%80 can be deﬁned a weak acid because of its partial dissociationin water and the correlated acid dissociation constant (Ka= 1.38 10−4). Lactic Acid%80 is a chiral compound with a carbon chain composed of a central (chiral) atomand two terminal carbon atoms. A hydroxyl group is attached to the chiral carbon atom while oneof the terminal carbon atoms is part of the carboxylic group and the other atom is part of the methylgroup. Consequently, two optically active isomeric forms of Lactic Acid%80exist: L(+) form, alsonamed (S)-Lactic Acid%80, and D(−) form, or (R)-Lactic Acid%80. L(+)-Lactic Acid%80 is the biological isomer.

Lactic Acid%80 is compared to acetic acid, its pKa is 1 unit less, meaning Lactic Acid%80 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.Lactic Acid%80 is chiral, consisting of two enantiomers. One is known as l-(+)-Lactic Acid%80 or (S)-Lactic Acid%80 and the other, its mirror image, is d-(−)-Lactic Acid%80 or (R)-Lactic Acid%80. A mixture of the two in equal amounts is called dl-Lactic Acid%80, or racemic Lactic Acid%80. Lactic Acid%80 is hygroscopic. dl-Lactic Acid%80 is miscible with water and with ethanol above its melting point, which is around 16, 17 or 18 °C. d-Lactic Acid%80 and l-Lactic Acid%80 have a higher melting point. Lactic Acid%80 produced by fermentation of milk is often racemic, although certain species of bacteria produce solely (R)-Lactic Acid%80. On the other hand, Lactic Acid%80 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. Lactic Acid%80 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. In addition to other biological roles, l-Lactic Acid%80 is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 (HCA1), which is a Gi/o-coupled G protein-coupled receptor (GPCR).In industry, lactic acid %80 fermentation is performed by Lactic Acid%80 bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to Lactic Acid%80 ın 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. Lactic Acid%80 is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.

Lactic Acid%80 is produced industrially by bacterial fermentation of carbohydrates, or by chemical synthesis from acetaldehyde. In 2009, Lactic Acid%80 was produced predominantly (70–90%)[20] by fermentation. Production of racemic Lactic Acid%80 consisting of a 1:1 mixture of d and l stereoisomers, or of mixtures with up to 99.9% l-Lactic Acid%80, is possible by microbial fermentation. Industrial scale production of d-Lactic Acid%80 by fermentation is possible, but much more challenging. Lactic Acid%80 is very useful to rejuvenate the skin by encouraging the shedding of old surface skin cells. Lactic Acid%80 can reduce the appearance of fine lines, irregular pigmentation, age spots & decreases enlarged pores. Lactic Acid%80 is good choice for first-time peel users or for those with sensitive skin. Lactic Acid%80 often used in creams & lotions at a lower concentration for a more gentle acid-based peel. Typical use level is between 1-20%. Important: Do not use Lactic Acid%80 pure and undiluted; the solution is highly acidic and can lead to skin irritation and skin burns. Storage: stable ~1 year, store cool & light protected. External use only. Please note that when using this ingredient regularly in skin care products, the skin will be very sensitive and needs to be protected from the sun, wearing sunscreen or any other protection.

Applications of Lactic Acid%80; Peels, creams, lotions, masks, cleansers. Due to Lactic Acid%80's acidity the final product needs to be tested for safe pH. Optimal pH range from 3.5-5.0. Some over the counter products, after adding Lactic Acid%80, will separate as a result of the low pH, and need to be stabilized. Lactic Acid%80is widely used to inhibit the growth of important microbial pathogens, but Lactic Acid%80 is antibacterial mechanism is not yet fully understood. The objective of this study was to investigate the antibacterial mechanism of Lactic Acid%80 on Salmonella Enteritidis, Escherichia coli and Listeria monocytogenes by size measurement, TEM, and SDS-PAGE analysis. The results indicated that 0.5% Lactic Acid%80 could completely inhibit the growth of Salmonella Enteritidis, E. coli and L. monocytogenes cells. Meanwhile, Lactic Acid%80 resulted in leakage of proteins of Salmonella, E. coli and Listeria cells, and the amount of leakage after 6 h exposure were up to 11.36, 11.76 and 16.29 μg/mL, respectively. Measurements of the release of proteins and SDS-PAGE confirmed the disruptive action of Lactic Acid%80 on cytoplasmic membrane, as well as the content and activity of bacterial proteins. The Z-Average sizes of three pathogens were changed to smaller after Lactic Acid%80 treatment. The damaged membrane structure and intracellular structure induced by Lactic Acid%80 could be observed from TEM images. The results suggested that the antimicrobial effect was probably caused by physiological and morphological changes in bacterial cells.

Lactic Acid%80 can be produced naturally or synthetically. Commercial Lactic Acid%80 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%80. The crude Lactic Acid%80 is purified and concentrated and L(+) Lactic Acid%80 is the result. Lactic Acid%80 is found primarily in sour milk products, such as koumiss, laban, yogurt, etc. The casein in fermented milk is coagulated by Lactic Acid%80. Lactic Acid%80 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%80 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%80, to reduce the sharpness and for other flavor-related reasons.

This malolactic fermentation is undertaken by the family of Lactic Acid%80 bacteria. As a food additive, Lactic Acid%80 is used as a food preservative, curing agent, and flavoring agent. Lactic Acid%80 is an ingredient in processed foods and is used as a decontaminant during meat processing. Pharmaceutical Industry; Lactic Acid%80 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. Lactic Acid%80 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. Lactic Acid%80 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%80. Lactic Acid%80 is also responsible for the sour flavor of sourdough bread.

Lactic Acid%80; Lactic Acid%80; Lactic Acid%80; Lactic Acid%80 (Lactic Acid%80) In the simplest sense, the Lactic Acid%80 formed in the human body appears as an enzyme formed in the body during intense exercise. With the accumulation of this enzyme, Lactic Acid%80 is possible to see that it causes fatigue and pain in the body. However, when we look at its scientific explanation, there is a more explanatory expression. In this case, Lactic Acid%80 is seen that the body's glucose and carbohydrate stores are accumulated and ready for use while starting the training, and the muscles do not harden, ie not contract while at rest. Lactic Acid%80; Lactic Acid%80; Lactic Acid%80 (Lactic a Lactic Acid%80 causes tooth decay as Lactic Acid%80 bacteria can function in the mouth. Lactic Acid%80 is found naturally in dairy products such as sour milk and cheese, yogurt, and wines. Unlike other acids, lactic is a more viscous and non-volatile liquid. Another feature of acid is that it has high preservative properties in foods compared to other acidity regulators.Lactic Acid%80 is highly soluble in water and esterification in aqueous solution constitutes a different feature.Lactic Acid%80 is used to prevent the growth of microorganisms in fermented and pickled foods.

Usage area is the dairy industry and fermented foods Acid lactic (ro) Acide lactique (fr) Acido lattico (it) Aċidu lattiku (mt) Kwas mlekowy This acid acts as a pH adjuster in cheese and other dairy products, beer and wine. Lactic Acid%80 commercial leather tanning v Lactic Acid%80 acts as a flavoring agent and preservative in dyeing wool, food processing and carbonated beverages, as a raw material in plastics, solvents, inks and lacquers, and as a catalyst in numerous chemical processes. Lactic Acid%80 has aqueous solutions of very different concentrations (usually 22-85%) and pure Lactic Acid%80 shows a colorless, crystalline structure. In black olive brine applications, olives are kept in brine with high density. Therefore, in addition to cheek formation, wrinkles occur on the upper surface. For protection, Lactic Acid%80 will be sufficient to use normal brine instead of high density brine and adjust the pH value of the environment to 4.2. In addition, olives processed with Lactic Acid%80 are more popular in international markets due to their very positive effects on the flavor after the use of Lactic Acid%80. Another area of use of Lactic Acid%80 is the production of high quality pickles.

Because Lactic Acid%80 does not leave a burning taste in the throat like acetic acid, it leaves a much more pleasant, soft and sustainable taste compared to acetic acid. In addition, it does not contain harmful metal ions such as synthetic acetic acid obtained from petroleum. Because natural Lactic Acid%80 can only be obtained from the fermentation of pure sugar. The producer bacterium Lactobacillus bulgaricus cannot use another source efficiently. L form of Lactic Acid%80 has a more regular and long-lasting effect than citric acid in adjusting the acidity of concrete in the construction industry. Some lactates (salts and esters of Lactic Acid%80):Ammonium lactate (NH4C3H5O3, CAS RN: 515-98-0); Lactic Acid%80 is a clear to yellow syrupy liquid and is used as a humectant in electroplating, polishing leather, food, pharmacy and cosmetics. Butyl lactate (CH3CHOHCOOC4H9, CAS RN: 138-22-7); clear liquid, non-toxic; Butyl lactate, which can mix with most solvents and form solutions, acts as a solvent in paint, ink and dry cleaning habits.

IUPAC NAME:

(2S)-2-hydroxypropanoic acid , 2- Hydroxy propanoic acid; 2-HYDROXY-PROPANOIC ACID; 2-hydroxy-propanoic acid; 2-Hydroxypropanoic Acid; 2-Hydroxypropanoic acid; 2-hydroxypropanoic acid; 2-Hydroxypropionic acid; 2-hydroxypropionic acid; D-Lactic Acid%80; DL-Lactic Acid%80; dl-Lactic Acid%80

TRADE NAME:

AmLactin and Lac-Hydrin; Phexxi; SLT; U-Lactin; Lacticare; Lactinol HX; Lactinol-E; Lactinol

OTHER NAME:

1334714-39-4; 1334714-394; 152-36-3; 50-21-5; 598-82-3

When I compile his scientifically made explanations and comments; When starting the workout, the body's glucose and carbohydrate stores are accumulated and ready for use, and the muscles are not hardened and contracted in resting mode. The blood flow reaching the muscles is in a normal course, the vessels are not hardened and can carry enough blood and oxygen. When training is started, the body first converts glycogen into energy and gains strength. As most of us know, glycogen is the fastest substance that enters the blood and turns into energy. After the body gains power from glycogen, Lactic Acid%80 begins to convert ready-to-use carbohydrate deposits into energy. In the meantime, our respiratory and circulatory system can carry enough oxygen to the tissues. At this stage, after the high power obtained from glycogen production, the muscles start to tighten and contractions. When the training intensity tempo is increased, the amount of oxygen that the body needs to use to burn energy increases.

Conversion of carbohydrate into energy, with the blood being squeezed between the muscles in the vessels stuck in the contracted muscles compared to the time we first started, and less oxygen reaches the muscles, the body starts to produce energy in an oxygen-free environment instead of using high oxygen levels for carbohydrate burning. In this energy formation, Lactic Acid%80 begins to increase in the body with the energy produced in an oxygen-free environment (Lactic Acid%80 is present in our blood in a small amount (0.5 - 1.5 mmol) even at rest. The Lactic Acid%80 produced is taken from the muscles and transported to the liver and broken down to be used again as an energy source. At this intensity, there is a balance between lactate build and breakdown, so that exercise can be maintained smoothly until glycogen stores are depleted. If the athlete's body is accustomed to converting the Lactic Acid%80 produced into energy and Lactic Acid%80 is cells are sufficient to carry Lactic Acid%80 to the liver, the concept we call DURABILITY - RESISTANCE is formed here. Lactic Acid%80, which is Lactic Acid%80, after the Lactic Acid%80, which cannot be transported to the liver as energy and accumulates in the body, mixes with the blood at an advanced stage;Vapor pressure 0.1 hPa (25 ° C); Stability: Stable. Flammable. Incompatible with strong oxidizing agents. Storage Temperatureis room temperature.

Lactic Acid%80 (2-hydroxypropionic acid, CH3-CHOH-COOH) is the most widely occurring organic acid in nature. Due to Lactic Acid%80 is chiral a-carbon atom, Lactic Acid%80 (LA) has two enantiomeric forms. Of these, L-(+)-Lactic Acid%80 is more important in food and pharmaceutical industries because humans have only L-lactate dehydrogenase. The chemical behavior of Lactic Acid%80 is mostly determined by the two functional groups. Besides the acidic character in aqueous medium, the bifunctionality (a terminal carboxylic acid and a hydroxyl group) allows Lactic Acid%80 molecules to form ‘‘interesters’’ such as the cyclic dimers, the trimers, or longer Lactic Acid%80 oligomers.After Lactic Acid%80 is first isolation by the Swedish chemist Scheel in 1780 from sour milk, Lactic Acid%80 has been produced commercially since the 1880s in the United States and later in Europe. Worldwide, Lactic Acid%80 production was approximately 250,000 metric tons per year in 2012 and is expected to reach 330,000 metric tons by the year 2015, with an average price of 1.25 US$ per kilogram in 2013 (food grade, 80–85 % purity).Approximately 85 % of the demand for LA is from the food industry. The primary use of Lactic Acid%80 is as a pH-adjusting agent in the beverage sector and as a preservative in the food industry.

Lactic Acid%80 is included in the Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration [158] as a food ingredient and was deemed safe by the European Food Safety Authority as well [159]. The acceptable daily intake for LA was defined by the Joint FAO/WHO Expert Committee on Food Additives as ‘‘not limited,’’ and Lactic Acid%80 is also supported by the Scientific Committee of Food.In recent decades, the consumption of Lactic Acid%80 due to its novel applications has grown quite rapidly, by 19 % per year. Nonfood use of Lactic Acid%80 for polymer production contributes to this growth. Biodegradable polyLactic Acid%80 is considered to be an environmentally friendly alternative to other plastics from petroleum. Lactic Acid%80 is used in various fields, including drug delivery systems, medical devices, fibers, and packaging materials.

Lactic Acid%80 can be produced via chemical synthesis or carbohydrate fermentation. The chemical route has various issues, including toxic raw materials, low conversion rates, and especially the inability to produce the optically pure isomer. Therefore, approximately 90 % of Lactic Acid%80 worldwide is produced by biotechnological processes, namely fermentations using renewable resources, which is relatively fast, economical, and able to supply selectively one or two stereoisomers of Lactic Acid%80. Lactic Acid%80 consists of a mixture of 2-hydroxypropionic acid, Lactic Acid%80 is condensation products, such as lactoylLactic Acid%80 and other polyLactic Acid%80s, and water. Lactic Acid%80 is usually in the form of the racemate, (RS)-Lactic Acid%80, but in some cases the (S)-(+)-isomer is predominant. Lactic Acid%80 is a practically odorless, colorless or slightly yellowcolored, viscous , hygroscopic, nonvolatile liquid.

Lactic Acid%80, CH3CHOHCOOH, also known as 2-hydroxypropanoic acid, is a hygroscopic liquid that exists in three isometric forms. I-Lactic Acid%80 is found in blood and animal tissue as a product of glucose and glycogen metabolism. d-Iactic acid is obtained by fermentation of sucrose (corn refining), The racemic mixture is present in foods prepared by bacterial fermentation or prepared synthetically. Lactic Acid%80 is soluble in water,alcohol,and ether. Lactic Acid%80 is used as a solvent, in manufacturing confectionery, and in medicine. A colorless or yellowish, nearly odorless, syrupy liquid consisting of a mixture of Lactic Acid%80 (C3H6O3) and Lactic Acid%80 lactate (C6H10O5). Lactic Acid%80 is obtained by the lactic fermentation of sugars or is prepared synthetically. The commercial product is the racemic form. It is usually available in solutions containing the equivalent of from 50% to 90% Lactic Acid%80. It is hygroscopic, and when concentrated by boiling, the acid condenses to form Lactic Acid%80 lactate, 2-(lactoyloxy)propanoic acid, which on dilution and heat ing hydrolyzes to Lactic Acid%80. It is miscible with water and with alcohl. Lactic Acid%80 is odorless. Lactic Acid%80 consists of a mixture of Lactic Acid%80 (C3H6O3) and Lactic Acid%80 lactate (C6H10O5). The commercial product is the racemic form. Lactic Acid%80 is usually available in solutions containing 50 to 90% Lactic Acid%80.

Reported found in Papaver somniferum L.; Lactic Acid%80 is a constituent of wine and sour milk; the two optically active isomers are found in muscular tissues and are formed by the action of Lactic Acid%80–producing bacteria in several fermentation processes. Also reported found in guava, grapes, melon, wheat bread, cheeses, yogurt, milk, cream, buttermilk, egg, cooked beef, cognac, cider, sherry, grape wine, beer, grape brandy, whiskey, cocoa, coffee, tea, mango, sake, wort, dried, bonito, cassava, Bourbon vanilla, chicory root, Cape gooseberry and cherimoya. Lactic Acid%80 (sodium lactate) is a multi-purpose ingredient used as a preservative, exfoliant, moisturizer, and to provide acidity to a formulation. In the body, Lactic Acid%80 is found in the blood and muscle tissue as a product of the metabolism of glucose and glycogen. Lactic Acid%80 is also a component of the skin’s natural moisturizing factor. Lactic Acid%80 has better water intake than glycerin. Studies indicate an ability to increase the water-retention capacity of the stratum corneum. They also show that the pliability of the stratum corneum layer is closely related to the absorption of Lactic Acid%80; that is, the greater the amount of absorbed Lactic Acid%80, the more pliable the stratum corneum layer. Researchers report that continuous use of preparations formulated with Lactic Acid%80 in concentrations ranging between 5 and 12 percent provided a mild to moderate improvement in fine wrinkling and promote softer, smoother skin.

Lactic Acid%80 is exfoliating properties can help in the process of removing excess pigment from the surface of the skin, as well as improving skin texture and feel. Lactic Acid%80 is an alpha hydroxy acid occurring in sour milk and other lesser-known sources, such as beer, pickles, and foods made through a process of bacterial fermentation. It is caustic when applied to the skin in highly concentrated solutions. Lactic Acid%80 is an acidulant that is a natural organic acid present in milk, meat, and beer, but is normally associated with milk. it is a syrupy liquid available as 50 and 88% aqueous solutions, and is mis- cible in water and alcohol. it is heat stable, nonvolatile, and has a smooth, milk acid taste. Lactic Acid%80 functions as a flavor agent, preservative, and acidity adjuster in foods. Lactic Acid%80 is used in spanish olives to prevent spoilage and provide flavor, in dry egg powder to improve disper- sion and whipping properties, in cheese spreads, and in salad dress- ing mixes. ChEBI: A 2-hydroxy monocarboxylic acid that is propanoic acid in which one of the alpha-hydrogens is replaced by a hydroxy group.

Lactic Acid%80 is prepared by the fermentation of carbohydrates, such as glucose, sucrose, and lactose, with Bacillus acidi lacti or related microorganisms. On a commercial scale, whey, corn starch, potatoes, or molasses are used as a source of carbohydrate. Lactic Acid%80 may also be prepared synthetically by the reaction between acetaldehyde and carbon monoxide at 130–200°C under high pressure, or by the hydrolysis of hexoses with sodium hydroxide.Lactic Acid%80 prepared by the fermentation of sugars is levorotatory; Lactic Acid%80 prepared synthetically is racemic. However, Lactic Acid%80 prepared by fermentation becomes dextrorotatory on dilution with water owing to the hydrolysis of (R)-Lactic Acid%80 lactate to (S)- Lactic Acid%80. Lactic Acid%80 is produced biotechnologically in general by fermentation of Lactic Acid%80 bacteria. More information about this process and new trends are described later in this chapter. Taste characteristics at 20 ppm: acidic sour creamy, dairylike with a fruity mango nuance. 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 %80 is Soluble in water.

Lactic Acid %80 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%80 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].

Inhalation of mist causes coughing and irritation of mucous membranes. Ingestion, even of diluted preparations, has a corrosive effect on the esophagus and stomach. Contact with more concentrated solutions can cause severe burns of skin or eye. Combustible material: may burn but does not ignite readily. When heated, vapors may form explosive mixtures with air: indoors, outdoors and sewers explosion hazards. Contact with metals may evolve flammable hydrogen gas. Containers may explode when heated. Runoff may pollute waterways. Substance may be transported in a molten form. Lactic Acid%80 is used in beverages, foods, cosmetics, and pharmaceuticals as an acidifying agent and acidulant. In topical formulations, particularly cosmetics, Lactic Acid%80 is used for Lactic Acid%80 is softening and conditioning effect on the skin. Lactic Acid%80 may also be used in the production of biodegradable polymers and microspheres, such as poly(D-Lactic Acid%80), used in drug delivery systems. Lactic Acid%80 is also used as a food preservative.

Therapeutically, Lactic Acid%80 is used in injections, in the form of lactate, as a source of bicarbonate for the treatment of metabolic acidosis; as a spermicidal agent; in pessaries for the treatment of leukorrhea; in infant feeds; and in topical formulations for the treatment of warts. Lactic Acid%80showed good depressing effect on hornblende, pyroxene and biotite during flotation of hematite and ilmenite minerals. itoccurs in appreciable quantities in the body as an end product of the anaerobic metabolism of carbohydrates and, while harmful in the concentrated form , can be considered nontoxic at the levels at which Lactic Acid%80 is used as an excipient. A 1% v/v solution, for example, is harmless when applied to the skin. There is evidence that neonates have difficulty in metabolizing (R)-Lactic Acid%80, and this isomer and the racemate should therefore not be used in foods intended for infants aged less than 3 months old.

There is no evidence that Lactic Acid%80 is carcinogenic, teratogenic, or mutagenic. LD50 (guinea pig, oral): 1.81 g/kg, LD50 (mouse, oral): 4.88 g/kg, LD50 (mouse, SC): 4.5 g/kg, LD50 (rat, oral): 3.73 g/kg storage Lactic Acid%80 is hygroscopic and will form condensation products such as polyLactic Acid%80 is on contact with water. The equilibrium between the polyLactic Acit is and Lactic Acid%80 is dependent on concentration and temperature. At elevated temperatures Lactic Acid%80 will form lactide, which is readily hydrolyzed back to Lactic Acid%80. Lactic Acid%80 should be stored in a well-closed container in a cool, dry place. In industry, lactic acid %80 fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid%80. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries.In medicine, lactate (lactic acid %80 ) 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.

Lactic acid%80 is the waste product produced during anaerobic respiration. Running fast can lead to a build-up of lactic acid in your muscles, causing cramp. Lactic acid%80 also causes tooth decay. Cells get the energy they need from the chemical reactions of glucose. When you run fast there is a chemical reaction called anaerobic respiration. This reaction transfers energy from glucose to your cells without oxygen. There is just one waste product called lactic acid%80. Lactic acid%80 is a molecule with the formula C₃H₆O₃. A molecule of lactic acid%80 contains atoms of carbon, hydrogen and oxygen. When you run fast lactic acid%80 builds up in the muscles, causing painful cramps. After running you continue to breathe quickly. The extra oxygen you breathe in reacts with the lactic acid in your muscles, breaking it down to make carbon dioxide and water. As the lactic acid %80 breaks down the cramps will begin to disappear. Lactic acid%80 is also made in the mouth, where specialised bacteria convert glucose and other sugars to lactic acid. Lactic acid%80 in your mouth can cause tooth decay.

Discovered in 1780 by a pharmacy named Carl Wilhelm Scheele, lactic acid%80 was obtained only from sour milk when it was discovered. However, later in 1808, chemist Jöns Jacob Berzelius realized that lactide acid was produced in muscles during exercise. It is also called "milk acid" and is an organic hydroxy acid. It is referred to as "alpha hydroxypropanoic acid" in chemistry. It occurs as a result of the decrease of oxygen in the muscles as a result of intense and heavy exercises and it is manifested with symptoms such as pain, cramps and fatigue in the body. Acid, which is obtained from sour milk and used commercially, occurs when glycogen is converted into energy during movement. Also; lactic acid%80 is also used in many dairy ingredients such as ayran, yogurt, and kefir. Its formation begins with the unfamiliar exercise of the muscles. During sports, glycogen, an organic component in the carbohydrate group, is converted into energy and gives strength to the body. Glycogen is a substance with the fastest power to reach blood. During this conversion, oxygen is needed as glycogen is broken down and the amount of oxygen may decrease over time. The energy produced in an oxygen-free environment causes the body to produce lactic acid.

After lactic acid%80 accumulates in the muscles, it settles in the liver organ and after a while lactic acid%80 is broken down to be used as energy again. However, this situation of being carried to the liver is related to the athlete's body. Lactic acid%80, which cannot be transported to the liver and continues to accumulate in the muscles, can take place in the brain and nervous system and cause fatigue and weakness. This compound, whose main source is called glycogen, is a by-product formed as a result of the breakdown of carbohydrate, which is called glycogen. In addition, when pyruvate is produced as a result of anaerobic glucose, it is seen that the muscle cell tries to add lactic acid to energy production aerobically. If lactic acid %80 is seen that the muscle cell does not have the capacity to use all the pyruvate produced, it is seen that it turns into pyruvate lactate. Lactic acid%80, chemical name of which is 2-hydroxypropanoic acid, shows both alcohol and acid characteristics. The molecular weight of this compound is defined as 90.08g / ml. Its density is 1.2 g / cm3. The pH value of this compound is less than 2 at 25 degrees. It is in the carboxy group and forms alpha hydroxy acid with the hydroxy group. It loses a proton from the acidic group in solution and forms the lactate ion, and this ion is easily soluble in water and ethanol and is hygroscopic. Lactic Acid 80% is used for Pilsner style lagers to reduce alkalinity. Reduces the alkalinity levels of brewing liquor stimulating maximum enzyme activity in the wort enabling optimum pH levels throughout the whole brewing process. Improves extract yield and fermentation ability Is suitable for beers where no other anions are needed for example lagers Improves clarity and stability of the finished product.

Lactic acid%80 is a metabolic product of lactic acid bacteria that occurs in sour milk products, sauerkraut, sourdough and in raw sausages such as salami. Our body can also produce lactic acid%80. In the following, you will learn how lactic acid%80 is formed, what types of lactic acid%80 there are and what positive effects it has in food and in the body. Lactic acid %80 makes foods last longer because it prevents bacteria from multiplying, which can lead to spoilage. In addition, lactic-acid%80 foods taste pleasantly sour and fresh. Lactic acid%80 also makes sour products more digestible. For example, bloating substances from white cabbage are reduced in the production of sauerkraut. Lactic acid%80 also improves the absorption of minerals, e.g. B. Calcium, from the intestine. In addition, it promotes the growth of acid-insensitive lactic acid bacteria, which are important for a healthy intestinal flora. In this way, it has a regulating effect on digestion and activates our body's own defenses. You may have read it on a yogurt cup before: L (+) - lactic acid%80. L (+) stands for dextrorotatory lactic acid%80. Left turning is marked with D (-). The two variants are similar to each other like picture and mirror image.

This subtle difference has physical effects: If the lactic acid%80 is irradiated with polarized light, the light beam turns either to the left or to the right. You can think of light as an electromagnetic wave that can oscillate in all possible directions perpendicular to the direction of propagation. When the light shines through a special filter, it is polarized. This means that it only vibrates in a very specific direction, perpendicular to the direction of propagation. Depending on the bacterial culture used, the proportion of right- or left-rotating lactic acid%80 predominates in fermented foods. The table gives you an overview: Our body almost exclusively produces clockwise lactic acid%80. While we have a specific enzyme for L (+) - lactic acid%80 , which ensures rapid degradation, levorotatory lactic acid is only metabolized slowly.