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1356734

USP

Lactic acid

United States Pharmacopeia (USP) Reference Standard

Synonyma:

L-(+)-Lactic acid, (S)-2-Hydroxypropionic acid, Sarcolactic acid

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About This Item

Empirický vzorec (Hillův zápis):
C3H6O3
Číslo CAS:
79-33-4
Molekulová hmotnost:
90.08
Beilstein/REAXYS Number:
1720251
EC Number:
200-018-0
MDL number:
MFCD00064266
UNSPSC Code:
41116107
PubChem Substance ID:
329750223
NACRES:
NA.24

grade

pharmaceutical primary standard

API family

lactic acid

assay

89.1% (lactic acid basis)

manufacturer/tradename

USP

technique(s)

HPLC: suitable

application(s)

pharmaceutical (small molecule)

format

neat

storage temp.

2-8°C

SMILES string

C[C@H](O)C(O)=O

InChI

1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/t2-/m0/s1

InChI key

JVTAAEKCZFNVCJ-REOHCLBHSA-N

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General description

This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.For further information and support please go to the website of the issuing Pharmacopoeia.

Application

Lactic acid USP reference standard, intended for use in specified quality tests and assays as specified in the USP compendia.
Also, for use with USP monographs such as:
  • Fumaric Acid
  • Maleic Acid

Analysis Note

These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.  ​

Other Notes

Sales restrictions may apply.

related product

Č. produktu
Popis
Stanovení ceny

pictograms

Corrosion
GHS05

signalword

Danger

hcodes

H314

Hazard Classifications

Eye Dam. 1 - Skin Corr. 1C

supp_hazards

EUH071

Storage Class

8A - Combustible corrosive hazardous materials

wgk_germany

WGK 1

flash_point_f

235.4 °F - closed cup

flash_point_c

113 °C - closed cup

Osvědčení o analýze (COA)

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DL-Lactic acid 85 % (w/w), syrup

Sigma-Aldrich

L1250

DL-Lactic acid

L-(+)-Lactic acid 80%

Sigma-Aldrich

27715

L-(+)-Lactic acid

Sodium lactate United States Pharmacopeia (USP) Reference Standard

USP

1614308

Sodium lactate

Lactate Standard for IC TraceCERT®, 1000 mg/L lactate in water (nominal concentration)

Supelco

07096

Lactate Standard for IC

L-(+)-Lactic acid solution in H2O, ≥85%

Sigma-Aldrich

199257

L-(+)-Lactic acid solution

(S)-Lactic acid about 90%, EMPROVE® EXPERT, Ph. Eur., BP, E 270

SAFC

1.00366

(S)-Lactic acid

Sodium L-lactate Pharmaceutical Secondary Standard; Certified Reference Material

Supelco

PHR1113

Sodium L-lactate

Stephen Yiu Chuen Choi et al.
The Journal of pathology, 230(4), 350-355 (2013-06-05)
The common preference of cancers for lactic acid-generating metabolic energy pathways has led to proposals that their reprogrammed metabolism confers growth advantages such as decreased susceptibility to hypoxic stress. Recent observations, however, suggest that it generates a novel way for
Matilde Durán-Lobato et al.
Journal of biomedical nanotechnology, 10(6), 1068-1079 (2014-04-23)
This article aimed to produce, characterize and evaluate different surface-modified naphthalen-1-yl-(4-pentyloxynaphthalen-1-yl)methanone (CB13) loaded poly(lactic-co-glycolic acid) nanoparticles in order to improve their oral absorption and in vivo biodistribution. Plain and surface-modified PLGA nanoparticles were successfully prepared using a nanoprecipitation method. Chitosan
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
Raffaella Di Cagno et al.
Food microbiology, 33(1), 1-10 (2012-11-06)
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to
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