Pertaining to, or designating, an isomeric variety of lactic acid that breaks down into acrylic acid and water.
In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose.
The lactic acid is neutralized by bicarbonate of sodium, the latter being also called "baking soda.
The lactic acid of sour milk is probably the earliest used, being a domestic product.
As Signor Bragato observes, if they are too warm the fermentation will start with too high a temperature in the must, and very likely the result will be the formation of lactic and acetic germs.
The vital factor in preserving the material by this method is the lactic acid which develops in fermentation.
When you have made this test and discovered that the bubbling has ceased, then it is time to protect the food from all organisms which destroy lactic acid.
If the vegetables are covered with a very strong brine or are packed with a fairly large amount of salt, lactic acid fermentation and also the growth of other forms of bacteria and molds are prevented.
In the well-known method of vinegar pickling the acetic acid of the vinegar acts as a preservative like the lactic acid produced by fermentation.
This method of preservation is especially applicable to those vegetables which contain so little sugar that sufficient lacticacid cannot be formed by bacterial action to insure their preservation.
Lactic acid, with one to several parts of water, applied once or twice daily, acts in a similar manner.
Lactic acid, applied with one to ten or more parts of water is also of value in the sclerous and verrucous types.
And lactic acid, with from five to twenty parts of water; and an ointment containing a drachm each of bismuth subnitrate and white precipitate to the ounce.
By fermentation, the milk-sugar is converted into lactic acid, which helps to effect the tan by swelling the skin.
There is also less likelihood of the leather being subsequently affected by the presence of the acid in it, as lactic and acetic acids are much less injurious than sulphuric acid to leather.
After being washed in a paddle or drum, first with fresh water, and then in water containing lactic or formic acid to remove the lime, the skins are ready for tanning.
This sugar then undergoes an acid fermentation, with the formation of lactic and acetic acids, due in this case to organisms known as the bacterium furfuris A and B.
In this case, the sugar is already present in soluble form, and the yeast cells cause its fermentation with the production of lactic acid.
The Vibria and the lactic ferments properly so called did not appear on account of the nature of the liquid.
Lactic acid is obtained from sour milk, resulting from the fermentation of the sugar of milk under the influence of casein.
Arthritic rheumatism of the wrist vanished slowly after using Acid Lactic 2 from two to three weeks.
One part by weight of pure lacticacid is dissolved in 99 parts by weight of alcohol.
A patient afflicted with arthritic rheumatism for four weeks, accompanied by copious perspiration, soon mended under the use of Acid Lactic 2 and was entirely cured within two weeks.
We also find mention elsewhere that the use of lactic acid occasioned rheumatic pains in the thigh.
Lactic acid in large doses and used for a long time will produce symptoms entirely analogous to arthritic rheumatism.
In a case with swollen and very painful joints one dose of Acidum Lactic 2 sufficed to overcome the pain and the swelling.
The first dose of Acid Lactic 2 gave relief and a second dose cured the man.
But no special constituents have been discovered in the root besides a peculiar sugar, a gum-like principle, triticin, and some lactic acid.
Here the lactic acid bacteria produce the acid from milk sugar, but the process stops when about seven-tenths of one per cent.
The result of the fermentation in this case is the production of lactic acid, which makes the milk sour.
This mass continues to grow sour and tough until all the milk sugar is converted intolactic acid, so that the longer the milk stands, the more acid it becomes.
Even if it has soured, it can be used with soda to take the place of cream of tartar in mixtures that are to be made light, the lactic acid in the sour milk acting with the soda as leavening.
When it is allowed to stand for some time, these bacteria act upon the sugar, or lactose, contained in the milk and change it into lactic acid.
Whey is composed of water, minerals, and milk sugar orlactic acid, and is the least valuable part of the milk.
Lactic and butyric acids are known to be formed, and for purposes of calculation, the total acidity is expressed in terms of lactic acid.
Many species of bacteria have been shown to possess the power to produce lacticacid by fermenting lactose.
Some of these cultures represent races of lactic bacteria cultivated and cared for efficiently, hence uniformly valuable over long periods of time.
Suzuki,[103] in studying the fat, found no enzyme capable of producing lactic acid or volatile fatty acids.
The practical culture and utilization of them for this purpose under factory conditions are discussed in Chapter IV, entitled "Lactic Starters.
Heinemann shows[116] that lactic acid exists in two optical modifications, the levorotatory and dextrorotary acids.
While the lactic acid-forming organisms are developing, other organisms may also be present in numbers sufficient to produce bad flavors.
While the amount of these substances other than lactic acid is small, it is thought that the effect of these on the cheese may be important.
The amount of lactic acid in the cheese increases for a time, then decreases.
This extra milk-sugar attacked by bacteria produces an excess of lactic acid, which results in "sour" cheeses.
The change is brought about by certain living organisms, namely, the lactic acid-forming bacteria.
The thickened sour milk obtained by inoculating the sweet pasteurized milk with pure culture of lactic acid-forming bacteria is known as "mother starter" or "startoline.
If the cheese is not immediately separated from the whey, the formation of lactic acid continues, the fluid turns acid, and the cheese itself passes into a state of decomposition.
The solution of lacto-phosphate of lime is made by saturating a solution of lactic acid with freshly precipitated phosphate of lime.
Suspend the phosphate carefully in the distilled water, add the lactic acid, allow solution to go on for some minutes, and filter.
Teissier having found an increase in the urine of rachitis after the administration of lactic acid, and lactic acid having been frequently found in the urine of rachitical patients by Ragsky, Morehead, Simon, and Lehmann, C.
Senator also favors the use of this acid for a similar purpose, but reasons that in health sugar is converted into lactic acid in the small intestine, while in diabetes this conversion is interfered with.
Now milk may be said to be the home of lactic bacillus; that is why you heard me say add water and skim milk.
In the second place, lactic ferment is absolute poison for the undesirable bacteria, which may have developed, without injuring in any way the yeast cells proper, but rather has an influence for good toward them.
The changed condition in the buttermilk is of great advantage, and lactic acid adds flavor to bread made with compressed yeast.
By so doing we always get an article that is not overproved, and without a trace of lactic fermentation.
In the first place, the lactic ferments assist in converting the insoluble albuminous matters of the grains into soluble matter.
The means used for this purpose is the introduction of lactic acid fermentation.
The presence of lactic fermentation softens the gluten, while the presence of acetic fermentation causes a larger expansion of the loaf.
Of course, the larger the percentage of the acetic acid in proportion to the lactic acid, the larger would be the ultimate expansion of the finished loaf; that is, if no excessive percentage of acidity is produced.
Again, the proteids of the milk and mineral matter are practically digested by the action of the lactic organisms, and new milk undergoes no change during fermentation in the dough.
Its fat and sugar are more or less varied, or practically nil, and as dried milk is minus lactic acid, the flavor being sometimes interfered with by evaporation, I cannot recommend it in preference to good new milk.
Do not make the sour over night, as at the conclusion of the lactic ferment others, undesirable, may commence and cause you endless trouble.
It is especially of import by keeping in check lactic and butyric fermentation, causing sour bread.
Sometimes I order the use of the tincture of iodine and the lactic acid alternately: for one douche the tincture of iodine, for the next the lactic acid, and so on.
Of the lactic acid you buy, say, a pint, and use two tablespoonfuls to two quarts of water.
The lactic acid has the advantage over the tincture of iodine that it is colorless, while the iodine is dark and stains whatever it comes in contact with.
The lactic acid injection is used for three days, then the iodine injection is resumed, then again the lactic acid, and so on.
Buy a pint or so of lactic acid in a drug store, and use one tablespoonful to a quart of water.
Such things like alum, potassium permanganate, carbolic acid, lactic acid, or tincture of iodine should only be used when there is leucorrhea present and generally only under a physician's directions.
After using the tincture of iodine for five days to a week, it is good to change off to lactic acid.
When the condition improves, it is sufficient to use one teaspoonful of the tincture of iodine and one tablespoonful of the lactic acid to two quarts of water.
In some cases, however, douches work better and the two best things for douching are: tincture of iodine and lactic acid.
It does not form big, tough curds in the stomach, it is easy to digest, and the lactic acid helps to keep the alimentary tract sweet.
The sugar is turned into lactic acid, which combines with the casein and when this process has continued for a certain length of time the result is clabbered milk or sour milk.
These ferments have as their basis the lactic acid bacteria, and if the manufacturers wish to call their germs by other names, such as Bacillus Bulgaricus, no harm is done.
Metchnikoff thought for a while that he had discovered how to ward off decay and old age by means of the lactic acid bacteria in milk.
It is believed that the lactic acid formed is one of the principal agents producing this softening.
Do not use metal dishes, for the lacticacid acts upon various metals.
Most of them are thelactic acid bacteria, which change the milk sugar into acid.
Even if the milk is kept cold, bacterial growth will soon take place, but it will perhaps not be lactic acid bacteria.
When milk is allowed to stand for a while the sugar ferments, through the action of the lactic acid bacteria.
When the milk has attained a certain degree of acidity, the lactic acid bacteria are unable to thrive and the souring process is slowed up and finally stopped.
Notes on Sour Milk and other Methods of administering Selected Lactic Germs in Intestinal Bacterio-therapy.
After Metchnikoff's experiments on the lactic bacillus, a notion of the hygienic power of pure sour milk began to spread among the public.
Starting from these considerations, he made experiments upon himself and systematically introduced into his diet sour milk carefully prepared with pure cultures of certain lactic bacilli.
The lactic microbes of this fermentation must therefore be antagonistic to the putrefying microbes.
It was about the year 1900 that he arranged for the preparation of a pure "sour milk" made by the use of a special lactic ferment (selected and cultivated by himself), and this he took regularly.
I have taken no raw food for eighteen years and I introduce as many lactic bacilli as possible into my intestines.
Thus, by cultivating thelactic bacillus in the presence of those microbes which produce poisons belonging to the aromatic group, the decrease in quantity and even the disappearance of phenol and indol is observed.
If a sugary solution of carbonate of lime is left to itself, after a time it begins to effervesce, carbonic acid is evolved, and lactic acid is formed; and this latter decomposes the carbonate of lime to form lactate of lime.
A number of workers have separated organisms, having a lacticacid effect, which diverge considerably from the orthodox type of lactic acid bacillus.
This lactic acid is formed, so to speak, at the expense of the sugar, which little by little disappears.
Pasteur demonstrated the cause of this transformation of sugar into lactic acid to be a thin layer of organic matter consisting of extremely small moving organisms.
Most of the gas-producing ferments are members of the lactic acid group, and are sometimes classified in a group by themselves.
The constituent most affected by the ferment is the milk-sugar, which is broken down into lactic acid, carbonic acid gas, and other products.
It is probable that such inoculated matter will contain a mixture of micro-organisms, but if the lactic bacillus is present, it will grow so vigorously and abundantly that the fermentation will be readily set up.
Both in lactic and butyric fermentation we must recognise that in the decomposition of milk-sugar there are almost always a number of minor products occurring.
Since Pasteur's discovery of a causal bacillus for this fermentation, other investigators have added a number of bacteria to the lactic acid family.
Van Laer has described a saccharobacillus which produces lactic acid amongst other products, and brings about a characteristic disease in beer, named tourne.
Milk is curdled solid in from twenty-four to forty-eight hours, and a large amount oflactic acid produced.
The process set up by the lactic ferment is simply a decomposition, an exact division of one molecule of sugar into two molecules of lactic acid, there being neither oxidation nor hydration.
The stronger acids act by decomposing saline compounds, into which destructible acids, such as the lactic acid, &c.
Arrest of response in contraction under NaOH (↑), restoration and final arrest in expansion under lactic acid.
As already stated, the Ewald test-breakfast introduces a small amount of lactic acid, but rarely enough to respond to the tests given here.
The presence of notable amounts of lactic acid is significant of gastric cancer, and is probably the most valuable single symptom of the disease.
Lactic acid may be detected in small amounts, but is usually absent when the stomach has been washed before giving the {231} test-meal.
Lactic acid is never present at the height of digestion in health.
Its disadvantage is that it introduces, with the bread, a variable amount of lactic acid and numerous yeast-cells.
The presence of lactic acid is the most suggestive single symptom of gastric cancer.
The presence of phenol causes a deep amethyst-blue color, as in Uffelmann's test for lactic acid.
As far as the laboratory examination goes, the cardinal signs of this disease are absence of free hydrochloric acid and presence of lactic acid and of the Boas-Oppler bacillus.
This meal does not contain lactic acid, and is usually given when detection of lactic acid is important, as in suspected gastric cancer.
Lactic acid is the most common, and is taken as the type of the organic acids which appear in the stomach-contents.
Some lactate of lime was formed, and at the same time one could notice the deposition of the little lactic ferment.
This lactic ferment, these butyric vibrios, whence do they come?
This experiment no doubt resembles those made with the alcoholic and lactic ferments.
Taking then, by means of a drawn-out tube, from a good ordinary lacticfermentation a trace of the grey matter of which we have just spoken, he placed it as the seed of the ferment in the limpid saccharine solution.
In these conditions the lactic fermentation was often seen to develop itself--that is to say, the sugar became lactic acid, which combined with the lime of the carbonate to form lactate of lime.
From his first investigation on lactic fermentation Pasteur was led to take an entirely different view of the matter.
The lactic ferment was formed of cells, or rather of little rods nipped at their centres, extremely small, being hardly the thousandth part of a millimeter in diameter.
He made two crucial experiments, the one relating to the yeast of beer, or of alcohol, and the other relating to the lactic ferment.
He proved the ferment of lactic acid to be an organism of a certain kind.
The germs of the lactic ferment had, in this case, been derived from particles of dust adhering to the substances themselves, of which the mixtures were made, or to the vessels used, or from the surrounding air.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "lactic" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: lacteal; milk; milky
