Reciprocal Net Site sponsor
   Site Info    |    Search
L-(+)-Lactic acid - Reciprocal Net Common Molecule Log in
You will need to download and install a Java plug-in in order to view this applet. Download Sun's Java plug-in from here.
TIP > Click and drag your mouse inside the applet above to rotate the molecule in 3-D. Applet instructions...

Switch to another visualization applet:

> miniJaMM open in new window...
- JaMM1
- JaMM2

L-(+)-Lactic acid

Lactic Acid is a bitter-tasting acid that forms when certain bacteria combine with lactose.

Chemical Formula: C3H6O3
Layman's explanation: Lactic acid was discovered by Scheele in 1780 in soured whey, and is a colorless, slightly yellow, syrupy liquid. Lactic acid naturally occurs in the souring of milk and can be found in such foods as cheese, koumiss, leban, and yogurt. The compound can also be made synthetically from chemicals or organically as a byproduct of corn fermentation, however this method is more expensive. Lactic acid is applied in the production of acid-fermented foods such as pickles and sauerkraut. Additionally, lactic acid can help reduce the effects of photo aging, being very useful for the treatment of sun-damaged skin.
Keywords: bitter, soured whey, acid-fermented foods
Crystallographic details...
More visualization options...
See other versions...
Reciprocal Net site software 0.9.1-50, copyright (c) 2002-2009, The Trustees of Indiana University
Files and data presented via this software are property of their respective owners.
Reciprocal Net is funded by the U.S. National Science Foundation as part of the National Science Digital Library project. NSDL