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Lactic acid - 5 dictionary results
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lactic acid
–noun Biochemistry.
| a colorless or yellowish, syrupy, water-soluble liquid, C3H6O3, produced during muscle contraction as a product of anaerobic glucose metabolism, abundant in sour milk, prepared usually by fermentation of cornstarch, molasses, potatoes, etc., or synthesized: used chiefly in dyeing and textile printing, as a flavoring agent in food, and in medicine. |
Origin:
1780–90
1780–90
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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Based on the Random House Dictionary, © Random House, Inc. 2009.
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Link To Lactic acid
| lactic acid n. A syrupy, water-soluble liquid, C3H6O3, produced in muscles as a result of anaerobic glucose metabolism, and present in sour milk, molasses, various fruits, and wines. A synthetic form of the compound is used in foods and beverages as a flavoring and preservative, in dyeing and textile printing, and in pharmaceuticals. |
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Main Entry: lactic acid
Function: noun
: a hygroscopic organic acid C3H6O3 that is known in three optically isomeric forms: a or lactic acid /'el-/ : the dextrorotatory form present normally in blood and muscle tissue as a product of the anaerobic metabolism of glucose and glycogen b or lactic acid /'dE-/ : the levorotatory form obtained by biological fermentation of sucrose c or lactic acid /'dE-'el-/ : the racemic form present in food products and made usually by bacterial fermentation (as of whey or raw sugar) but also synthetically, and used chiefly in foods and beverages, in medicine, intanning and dyeing, and in making esters for use as solvents and plasticizers
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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lactic acid n.
A syrupy, water-soluble liquid existing in three isomeric forms: one in muscle tissue and blood as a result of anaerobic glucose metabolism, a second in sour milk and wines, and a third used in foods, beverages, and pharmaceuticals.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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lactic acid (lāk'tĭk) Pronunciation Key
A syrupy, water-soluble organic acid produced when milk sours or certain fruits ferment. It is also produced in the body during the anaerobic metabolism of glucose, as in muscle tissue during exercise, where its buildup can cause cramping pains. A synthetic form of lactic acid is used as a flavoring and preservative, in dyeing and textile printing, and in pharmaceuticals. Chemical formula: C3H6O3. |
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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Malic Acid
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