Lactic Acid

Lactic Acid - By Melissa Fuller What is lactic acid? Lactic...

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By Melissa Fuller
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What is lactic acid? Lactic acid is a chemical compound that plays a role in several biochemical processes Lactic acid is an acid produced by cells during chemical processes in the body that do not require oxygen (anaerobic metabolism). It has a hydroxyl group adjacent to the carboxyl group
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Properties Molar mass- 90.08 g/mol Melting point- 53 °C Boiling point- 122 °C Acidity- 3.85 It is miscible with water or ethanol, and is hygroscopic which means it has the ability to attract water molecules from the surrounding environment through either absorption or adsorption. It is a carboxylic acid with a chemical formula of C 3 H 6 O 3 IUPAC systematic name: 2-hydroxypropanoic acid
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Uses In Sugar Confectionery it is used in continous production lines for high boiled sweets (like bonbons) to make perfectly clear sweets, with minimum sugar inversion and with no air trapped. In Bakery products it is used for direct acidification of rye or rye-wheat breads. To produce a mild and pleasant taste to acid pickles, relishes and salad dressings.
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This note was uploaded on 04/16/2008 for the course PS 101 taught by Professor Lesniewski during the Spring '08 term at Mount Ida.

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Lactic Acid - By Melissa Fuller What is lactic acid? Lactic...

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