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. 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 Systematic name2-hydroxypropanoic acid

lactic acid

/ lăk′tĭk /

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

Injured tissue is more acidic than healthy tissue due to a process known as acidosis, where lactic acid and other acidic byproducts produced by damaged tissue collect.

From Popular-Science

When we’re talking about that fairness argument, we don’t talk about the fact that someone like Michael Phelps, who produces less lactic acid in his body, has a physiological advantage.

From Time

The limitations of rejuvelac inspired her to research ways to bring traditional lactic acid fermentation to plant-based milks.

From Eater

Heat increases blood flow, which will help make the tissue more elastic, eliminate lactic acid and other toxins, and reduce pain.

From Popular-Science

Reduce lactic acid buildup after a run by treating your muscles to the TimTam PowerMassager.

From Popular-Science

Cheese makers also often add cultures or lactic acid to their milk to keep it from spoiling during fermentation.

From The Daily Beast

The presence of phenol causes a deep amethyst-blue color, as in Uffelmann's test for lactic acid.

From Project Gutenberg

Its disadvantage is that it introduces, with the bread, a variable amount of lactic acid and numerous yeast-cells.

From Project Gutenberg

The presence of lactic acid is the most suggestive single symptom of gastric cancer.

From Project Gutenberg

These same lactic acid bacteria may be useful when they sour the milk for the cheese maker.

From Project Gutenberg

An uncrystallisable salt prepared by saturating ammonia, or its carbonate, with lactic acid.

From Project Gutenberg