LACTIC ACID • FREE-TRANSLATOR.COM • Definition of Lactic acid

"Lactic acid" Quotes from Famous Books

... being killed is soft. After a while it goes into a state of rigidity known as rigor mortis. Then it begins to soften again. This third stage is really a form of decay, called ripening. It is believed that the lactic acid formed is one of the principal agents producing this softening. Some people enjoy their meats, especially that of fowls and game, ripe enough to deserve the name of rotten. The ripening produces many chemical changes in the meat, which give the flesh more flavor. Consequently those ...

— Maintaining Health • R. L. Alsaker

... completely as possible ruins the structure to such an extent as to make the product unmerchantable. In well-made butter there are contained about 85% of pure milk-fat, from 12 to 13% of water, and 2 or 3% of curd and albumen, milk-sugar or its product of transformation—lactic acid,—and phosphates and other milk-salts. In some kinds of butter, Russian for instance, the percentage of water is rather less. Generally, by churning at a low temperature, a drier, at higher temperatures ...

— Project Gutenberg Encyclopedia

... butyric ferment is capable of producing a host of distinct fermentations, in consequence of its ability to derive the carbonaceous part of its food from very different substances, from sugar, or lactic acid, or glycerine, ...

— The Harvard Classics Volume 38 - Scientific Papers (Physiology, Medicine, Surgery, Geology) • Various

Words linked to "Lactic acid" : carboxylic acid