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Merck

L6661

Sigma-Aldrich

乳酸

meets USP testing specifications

别名:

DL-乳酸, 2-羟基丙酸

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About This Item

线性分子式:
CH3CH(OH)COOH
CAS号:
分子量:
90.08
Beilstein:
1209341
EC號碼:
MDL號碼:
分類程式碼代碼:
12352106
PubChem物質ID:
NACRES:
NA.25

agency

USP/NF
meets USP testing specifications

化驗

88.0-92.0%

形狀

viscous liquid

折射率

n20/D 1.425 (lit.)

pH值

2

bp

122 °C/15 mmHg (lit.)

密度

1.209 g/mL at 25 °C (lit.)

正離子痕跡

heavy metals: ≤0.001%

應用

pharmaceutical (small molecule)

儲存溫度

room temp

SMILES 字串

CC(O)C(O)=O

InChI

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

InChI 密鑰

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

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相关类别

生化/生理作用

在动物体内,乳酸是增殖细胞和在诸如剧烈运动的厌氧条件下产生的代谢化合物。 乳酸可被氧化回丙酮酸或通过糖异生转化成葡萄糖。乳酸优先被几种哺乳动物物种中的神经元代谢并在早期脑发育期间代谢。

其他說明

乳酸浓缩液通常是乳酸盐和乳酸的混合物。 该溶液的浓度约为90%(w/w)。

象形圖

Corrosion

訊號詞

Danger

危險聲明

危險分類

Eye Dam. 1 - Skin Corr. 1C

安全危害

儲存類別代碼

8A - Combustible corrosive hazardous materials

水污染物質分類(WGK)

WGK 1

閃點(°F)

235.4 °F - closed cup

閃點(°C)

113 °C - closed cup

個人防護裝備

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


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Conversion of biomass to 1, 2-propanediol by selective catalytic hydrogenation of lactic acid over silica-supported copper.
Cortright RD, et al.
Applied Catalysis. B, Environmental, 39(4), 353-359 (2002)
A literature review of poly (lactic acid).
Garlotta D.
Journal of Polymers and the Environment, 9(2), 63-84 (2001)
Kwon et al.
Enzyme and microbial technology, 26(2-4), 209-215 (2000-02-26)
Batch fermentation studies were performed to evaluate the potentials of a complex nitrogen source, soybean, as an alternative to yeast extract for the economical production of lactic acid by Lactobacillus rhamnosus. An enzyme-hydrolysate of soybean meal, Soytone, with an adequate
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

实验方案

Science Slam panel: Leading gene therapy developers discuss commercialization challenges and the importance of robust process development plans.

Chromatograms

application for HPLCapplication for HPLC

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