252476

Sigma-Aldrich

Lactic acid solution

ACS reagent, ≥85%

Linear Formula:
CH3CH(OH)CO2H
CAS Number:
Molecular Weight:
90.08
Beilstein/REAXYS Number:
5238667
MDL number:
PubChem Substance ID:
NACRES:
NA.21

Quality Level

grade

ACS reagent

assay

85.0-90.0%

concentration

≥85%
85.0-90.0% in H2O

impurities

H2SO4, passes test (darkened)

ign. residue

≤0.02%

refractive index

n20/D 1.4251

density

1.209 g/mL at 25 °C

anion traces

chloride (Cl-): ≤0.001%
sulfate (SO42-): ≤0.002%

cation traces

Fe: ≤5 ppm
heavy metals: ≤5 ppm (by ICP)

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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Application

Lactic acid solution has been used in the preparation of poly(lactic acid) (PLA)/lactic acid (LA) blends to enhance the biodegradability rate of PLA.

Packaging

1, 2.5 kg in poly bottle
100, 500 g in poly bottle

Other Notes

Contains varying amounts of intermolecular esterification products.

pictograms

Corrosion

signalword

Danger

hazcat

Eye Dam. 1 - Skin Irrit. 2

storage_class_code

10 - Combustible liquids

WGK Germany

WGK 2

Flash Point F

Not applicable

Flash Point C

Not applicable

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

Certificate of Analysis

Certificate of Origin

Biodegradability of poly (lactic acid)(PLA)/lactic acid (LA) blends using anaerobic digester sludge
Lee JC, et al
Macromolecular Research, 24(8), 741-747 (2016)
A literature review of poly (lactic acid).
Garlotta D.
Journal of Polymers and the Environment, 9(2), 63-84 (2001)
Kwon et al.
Enzyme and microbial technology, 26(2-4), 209-215 (2000-02-26)
Batch fermentation studies were performed to evaluate the potentials of a complex nitrogen source, soybean, as an alternative to yeast extract for the economical production of lactic acid by Lactobacillus rhamnosus. An enzyme-hydrolysate of soybean meal, Soytone, with an adequate...
Mauro Vasconi et al.
Foods (Basel, Switzerland), 9(5) (2020-05-01)
Processed fish roes are acquiring considerable importance in the modern food market, entering more and more often as an ingredient in food preparation and as caviar substitutes. In this study, we defined quality, traceability and safety issues related to processed...
L (+) lactic acid fermentation and its product polymerization.
Narayanan N, et al.
Electronic journal of Biotechnology, 7(2), 167-178 (2004)

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