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- этимология
Что (кто) такое isometric coefficient of lactic acid - определение
CHEMICAL COMPOUND
Rosmarinate; 3,4-Dihydroxyphenyl lactic acid; 3,4-dihydroxyphenyl lactic acid; Scarpatti
lactic acid
![[[Reference ranges for blood tests]], comparing lactate content (shown in violet at center-right) to other constituents in human blood](https://commons.wikimedia.org/wiki/Special:FilePath/Blood values sorted by mass and molar concentration.png?width=200 "[[Reference ranges for blood tests]], comparing lactate content (shown in violet at center-right) to other constituents in human blood")
GROUP OF STEREOISOMERS
Lactic Acid; Acid of milk; E270; 2-hydroxypropanoic acid; Milk acid; (S)-lactate; Lactic (acid); L-lactate; D-lactate; ATC code G01AD01; ATCvet code QG01AD01; ATCvet code QP53AG02; Blood lactate; Α-Hydroxypropionic acid; 2-Hydroxypropionic acid; 2-Hydroxypropanoic acid; CH3CH(OH)COOH; Lactoyl
Lactic acid is a type of acid which is found in sour milk and is also produced by your muscles when you have been exercising a lot.
N-UNCOUNT
lactic acid
GROUP OF STEREOISOMERS
Lactic Acid; Acid of milk; E270; 2-hydroxypropanoic acid; Milk acid; (S)-lactate; Lactic (acid); L-lactate; D-lactate; ATC code G01AD01; ATCvet code QG01AD01; ATCvet code QP53AG02; Blood lactate; Α-Hydroxypropionic acid; 2-Hydroxypropionic acid; 2-Hydroxypropanoic acid; CH3CH(OH)COOH; Lactoyl
¦ noun Biochemistry a syrupy organic acid present in sour milk, and produced in the muscles during strenuous exercise.
Lactic acid bacteria
TYPE OF BACTERIA
Lactid acid bacteria; Lactobacillales (old version); Lactic-Acid Bacterium; Lactic Acid Bacteria; Lactic acid bacterium; Lactobasilli; Obligately heterofermentative; Lactobacillales; Lactic bacilli
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB).
Википедия
Rosmarinic acid
Rosmarinic acid, named after rosemary (Salvia rosmarinus Linn.), is a polyphenol constituent of many culinary herbs, including rosemary (Salvia rosmarinus L.), perilla (Perilla frutescens L.), sage (Salvia officinalis L.), mint (Mentha arvense L.), and basil (Ocimum basilicum L.).
