Adjective:

দুগ্ধসংক্রান্ত, দুগ্ধজ,

lactic's Usage Examples:

image, is D-(−)-lactic acid or (R)-lactic acid.

A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid.

products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).

3H 4O 2) n or [–C(CH 3)HC(=O)O–] n, formally obtained by condensation of lactic acid C(CH 3)(OH)HCOOH with loss of water (hence its name).

Therefore, anion-gap metabolic acidosis (lactic acidosis) may ensue in ethanol poisoning.

The lactic acid produced by the lactobacilli gives it a more sour taste and improved.

Chemically, rosmarinic acid is a caffeic acid ester of 3-(3,4-dihydroxyphenyl)lactic acid.

example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and.

malic acid into the softer lactic acid; formally, malic acid is polyprotic (contributes multiple protons, here two), while lactic acid is monoprotic (contributes.

High blood lactic acid level is a concern if the medication is used in overly large doses.

Mitochondrial encephalopathy, lactic acidosis, and stroke-like episodes (MELAS) is one of the family of mitochondrial diseases, which also include MERRF.

malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.

Malolactic fermentation is most often performed as a secondary fermentation.

Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate.

fermented by various lactic acid bacteria.

It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when.

Its ingredients include water, nonfat dry milk and lactic acid, and is produced by lactic acid fermentation.

Other names in common use include lactic acid dehydrogenase, D-lactate (cytochrome) dehydrogenase, cytochrome-dependent.

dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.