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.

lactic acid

noun

1. Systematic name: 2-hydroxypropanoic acid. 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: CH 3 CH(OH)COOH

lactic acid

1. 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: C ₃ H ₆ O ₃ .

Word History and Origins

Origin of lactic acid¹

First recorded in 1780–90

Example Sentences

The condition occurs when excessive lactic acid builds up in the body, leading to dangerous changes in blood chemistry.

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Cheese becomes acidic either through direct acidification or by adding lactic acid-producing bacteria that convert milk sugars into lactic acid.

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The lactic acid, after some time, will cause the dough to smell like beer.

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“Whether it’s lactic acid building up, anxiety or excitement, I’ve seen it for years.”

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This stops the stress hormone and lactic acid buildup that can hurt flavor and texture when fish are left to asphyxiate.

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