L1250
DL-Lactic acid
85 % (w/w), syrup
Synonym(s):
milk acid, 2-Hydroxypropionic acid
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About This Item
Linear Formula:
CH3CH(OH)COOH
CAS Number:
Molecular Weight:
90.08
UNSPSC Code:
12352201
NACRES:
NA.25
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
1209341
Assay:
≥85.0% (titration)
Concentration:
85 % (w/w)
Form:
syrup
assay
≥85.0% (titration)
Quality Level
form
syrup
concentration
85 % (w/w)
refractive index
n20/D 1.425 (lit.)
pKa (25 °C)
(1) 3.73, (2) 3.79 (L(+)-isomer)
bp
122 °C/15 mmHg (lit.)
density
1.209 g/mL at 25 °C (lit.)
storage temp.
room temp
SMILES string
CC(O)C(O)=O
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)
InChI key
JVTAAEKCZFNVCJ-UHFFFAOYSA-N
Application
Lactic acid is used as a reagent in organic synthesis (in the manufacture of adhesives). It is used in the leather, textile, and tanning industries. It may be used as a plasticizer, a catalyst, or an acidifying agent. Lactic acid has even been used as a flavoring agent in the manufacture of tobacco products.
Biochem/physiol Actions
In animals, lactic acid is a metabolic compound produced by proliferating cells and during anaerobic conditions such as strenuous exercise. Lactic acid can be oxidized back to pyruvate or converted to glucose via gluconeogenesis. Lactic acid is preferentially metabolized by neurons in several mammal species and during early brain development.
Preparation Note
This product is miscible with water (10% v/v).
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Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
supp_hazards
Storage Class
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
235.4 °F - closed cup
flash_point_c
113 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Related Content
Product Information Sheet
Mohamed Ali Abdel-Rahman et al.
Biotechnology advances, 31(6), 877-902 (2013-04-30)
Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA)
James Steele et al.
Current opinion in biotechnology, 24(2), 135-141 (2013-01-03)
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This
Jan Martinussen et al.
Current opinion in biotechnology, 24(2), 124-129 (2012-12-26)
The ability of lactic acid bacteria to produce lactic acid from various sugars plays an important role in food fermentations. Lactic acid is derived from pyruvate, the end product of glycolysis and thus a fast lactic acid production rate requires