Merck
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W261106

Sigma-Aldrich

Lactic acid

85%, FCC

Sinônimo(s):
DL-Lactic acid, 2-Hydroxypropionic acid
Fórmula linear:
CH3CH(OH)COOH
Número CAS:
Peso molecular:
90.08
Número FEMA:
2611
Beilstein:
1209341
Conselho da Europa nº:
4
Número MDL:
ID de substância PubChem:
NACRES:
NA.21

Nível de qualidade

400

grau

Halal
Kosher

reg. compliance

FCC
FDA 21 CFR 117
FDA 21 CFR 184.1061

teor

85%

forma

viscous liquid

índice de refração

n20/D 1.425 (lit.)

pH

2

pb

122 °C/15 mmHg (lit.)

densidade

1.209 g/mL at 25 °C (lit.)

traços de ânion

sulfate (SO42-): ≤0.25%

traços de cátion

As: ≤3 ppm
Cd: ≤1 ppm
Fe: ≤10.0 ppm
Hg: ≤1 ppm
Pb: ≤0.5 ppm

application(s)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

odorless

SMILES string

CC(O)C(O)=O

InChI

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

InChI key

JVTAAEKCZFNVCJ-UHFFFAOYSA-N

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Descrição geral

Lactic acid is commonly used as a preservative in milk products and also as a flavoring agent.

Embalagem

1 kg in poly bottle
10, 25 kg in poly drum

Pictogramas

Corrosion

Palavra indicadora

Danger

Frases de perigo

Classificações de perigo

Eye Dam. 1 - Skin Irrit. 2

Código de classe de armazenamento

10 - Combustible liquids

WGK

WGK 1

Ponto de fulgor (ºF)

235.4 °F - closed cup

Ponto de fulgor (ºC)

113 °C - closed cup

Equipamento de proteção individual

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificado de análise

Insira o número de lote para pesquisar o Certificado de análise (COA).

Certificado de origem

Insira o número de lote para pesquisar o Certificado de origem (COO).

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients, 221-221 (2012)
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
Annabelle Olsson et al.
Journal of wildlife diseases, 49(3), 560-567 (2013-06-20)
Using a prospective, randomized study design we demonstrate that midazolam sedation minimizes acidosis compared with physical restraint in captive juvenile estuarine crocodiles during handling or noninvasive procedures at preferred body temperature. A dose of midazolam (5.0 mg/kg) was administered intramuscularly
Stephen Yiu Chuen Choi et al.
The Journal of pathology, 230(4), 350-355 (2013-06-05)
The common preference of cancers for lactic acid-generating metabolic energy pathways has led to proposals that their reprogrammed metabolism confers growth advantages such as decreased susceptibility to hypoxic stress. Recent observations, however, suggest that it generates a novel way for

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