- 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 of lactic acid
First recorded in 1780–90
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for lactic acid
This is followed by an enormous increase, caused by the rapid growth of the lactic-acid type.
Under these conditions the lactic-acid type continues in the ascendancy as usual.
Where acid is developed as a result of the growth of the lactic-acid bacteria, the gas-producing species do not readily thrive.
Storch has described a lactic-acid form in a sample of tallowy butter that was able to produce this disagreeable odor.
It is also important to note that the lactic-acid ferment is not so sensitive to hydrochloric acid as the acetic-acid ferment.On Digestive Proteolysis
R. H. Chittenden
- 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)COOHSystematic name: 2-hydroxypropanoic acid
- 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.
- 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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