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1356734

USP

Lactic acid

United States Pharmacopeia (USP) Reference Standard

Sinónimos:

DL-Lactic acid, 2-Hydroxypropionic acid

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About This Item

Fórmula lineal:
CH3CH(OH)COOH
Número de CAS:
50-21-5
Peso molecular:
90.08
Beilstein:
1209341
Número CE:
200-018-0
Número MDL:
MFCD00004520
Código UNSPSC:
41116107
ID de la sustancia en PubChem:
329750223
NACRES:
NA.24

grado

pharmaceutical primary standard

familia API

lactic acid

Análisis

89.1% (lactic acid basis)

fabricante / nombre comercial

USP

técnicas

HPLC: suitable

índice de refracción

n20/D 1.425 (lit.)

bp

122 °C/15 mmHg (lit.)

densidad

1.209 g/mL at 25 °C (lit.)

aplicaciones

pharmaceutical (small molecule)

formato

neat

temp. de almacenamiento

2-8°C

cadena SMILES

CC(O)C(O)=O

InChI

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

Clave InChI

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

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Descripción general

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.

Aplicación

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

Nota de análisis

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.  ​

Otras notas

Sales restrictions may apply.

Producto relacionado

Referencia del producto
Descripción
Precios

Pictogramas

Corrosion
GHS05

Palabra de señalización

Danger

Frases de peligro

H314

Clasificaciones de peligro

Eye Dam. 1 - Skin Corr. 1C

Riesgos supl.

EUH071

Código de clase de almacenamiento

8A - Combustible corrosive hazardous materials

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

235.4 °F - closed cup

Punto de inflamabilidad (°C)

113 °C - closed cup

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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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)
Michael Hawkes et al.
The American journal of tropical medicine and hygiene, 90(4), 605-608 (2014-03-05)
Severe malaria is frequently managed without access to laboratory testing. We report on the performance of point-of-care tests used to guide the management of a cohort of 179 children with severe malaria in a resource-limited Ugandan hospital. Correlation coefficients between
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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