Lactic-acid
noun, Biochemistry.
1.
a colorless or yellowish, syrupy, water-soluble liquid, C 3 H 6 O 3 , 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.
noun
1.
a colourless syrupy carboxylic acid found in sour milk and many fruits and used as a preservative (E270) for foodstuffs, such as soft margarine, and for making pharmaceuticals and adhesives. Formula: CH3CH(OH)COOH Systematic name 2-hydroxypropanoic acid
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.
lactic acid
(lāk’tĭk)
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.
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