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lactic acid
Time£º2018-8-3 17:02:42¡¡Page view£º1018

Lactic acid (IUPAC scientific name: 2-hydroxypropionic acid) is a compound that functions in a variety of biochemical processes.

 It is a carboxylic acid with a molecular formula of C3H6O3.

It is a carboxylic acid containing a hydroxyl group and is therefore an

alpha-hydroxy acid (AHA). In aqueous solution, its carboxyl group releases a proton,

 which generates the lactate ion CH3CHOHCOO−.

 Lactate dehydrogenase converts pyruvate to L-lactic acid during fermentation.

Lactic acid is constantly produced during normal metabolism and exercise, but its concentration does not generally rise.
Chinese name lactic acid (2-hydroxypropionic acid)
English name 2-Hydroxypropanoic acid (lactic acid)
Also known as ¦Á-hydroxypropionic acid;
Content: ¡Ý85%
CAS number: 50-21-5
Molecular formula: C3H6O3
Simple structure: CH3CH (OH) COOH
Abbreviation: HL (where L is lactate)
Molecular weight: 90.08
Relative density: 1.200
Melting point 18 ¡æ
Density 1.209
Boiling point 122 ¡ã C (15 mmHg)
Dissociation constant: pKa = 4.14 (22.5 ¡æ)
Flash point: more than 110 ¡æ
Combustion heat: 15.13kj / kg
Isotonicity: 2.3% (W / V) solution isotonic with plasma
Solubility: miscible with ethanol (95%), ether and water, insoluble in chloroform
Specific heat: 2.11 KJ / g
Water-soluble can be arbitrarily mixed with water, ethanol or ether, and insoluble in chloroform (aqueous solution is acidic)
Appearance is colorless, clear or slightly yellow viscous liquid; almost odorless, slightly acidic; hygroscopic
Fermentation
The main way of fermentation is to adjust the pH value of sugar to about 5 under the action of lactic acid bacteria and keep

 it at about 50 or 60 dm; C is fermented for three to five days to obtain crude lactic acid.
The raw materials for the fermentation method are generally starchy materials such as corn, rice,

 and sweet potatoes (there are also alfalfa and cellulose as raw materials,

 and some studies have proposed the recycling of kitchen waste and fish waste to produce lactic acid).

There are many lactic acid bacteria that can produce acid in the lactic acid fermentation stage,

but there are not many high-quality acid producing bacteria, mainly rhizopus and lactic acid bacteria.

Different strains have different fermentation pathways, which can be divided into homo-fermentation and hetero-fermentation.

 In fact, due to the existence of other physiological activities of microorganisms, it may not be a single fermentation pathway.
Fermentation is divided into homo-fermentation and hetero-fermentation.
Synthetic method
Synthetic methods The lactic acid is prepared by a lactonitrile method, an acrylonitrile method, a propionic acid method, a propylene method, etc., and only a lactonitrile method (also called an acetaldehyde hydrocyanic acid method) and an acrylonitrile method are used for industrial production.
Food Industry
1) Lactic acid has a strong preservative effect. It can be used in wine, beverages, meat, food, pastry making, vegetable (olive, cucumber, pearl onion) marinating, canning, grain processing, fruit storage, and has adjustments. pH value, bacteriostasis, prolong shelf life, seasoning, maintain food color, improve product quality, etc .;
In terms of medicine
1) The use of lactic acid vapor in wards, operating rooms, laboratories and other places can effectively kill bacteria in the air, reduce diseases, and improve health;
2) Widely used in medicine as preservative, carrier, co-solvent, pharmaceutical preparation, pH adjuster, etc .;

 
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