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lactic

lactic

lactic Sentence Examples

  • Lister for isolating a pure culture of lactic acid bacterium.

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  • Fermentation, or ethylidene lactic acid, was isolated by K.

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  • In the remedy just mentioned the salicylic acid forms the basis; but sometimes chloride of zinc or lactic acid is added to it to make it act more quickly, and these are the adjuvants.

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  • It may be diminished or its increase prevented by a diet from which red meat and meat extracts are excluded, by the use of the lactic acid bacillus, by the administration of laxatives and cholagogues to regulate the bowels, and by the use of iodides and nitrites.

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  • To these injurious microbes Metchnikoff has given the name of "wild," and he proposes to restore health by giving "tame" microbes, such as lactic acid bacilli.

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  • The lactic acid bacilli are given either in the form of tablets or milk soured by them, or cheese made from the sour milk.

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  • When Pasteur in 1857 showed that the lactic fermentation depends on the presence of an organism, it was already known from the researches of Schwann (1837) and Helmholtz (1843) that fermentation and putrefaction are intimately connected with the presence of organisms derived from the air, and that the preservation of putrescible substances depends on this principle.

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  • Bacillus chauvaei ferments cane-sugar solutions in such a way that normal butyric acid, inactive lactic acid, carbon dioxide, and FIG.

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  • Pictet, Vegetable Opium also contains a gum, pectin, a wax, sugar and similar substances, in addition to meconic and lactic acids.

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  • LACTIC ACID (hydroxypropionic acid), C 3 H 6 0 3.

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  • Two lactic acids are known, differing from each other in the position occupied by the hydroxyl group in the molecule; they are known respectively as a-hydroxypropionic acid (fermentation or inactive lactic acid), CH 3 CH(OH) CO 2 H, ands-hydroxypropionic acid (hydracrylic acid), (q.v.), CH2(OH) CH 2 CO 2 H.

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  • Although on structural grounds there should be only two hydroxypropionic acids, as a matter of fact four lactic acids are known.

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  • It may be prepared by the lactic fermentation of starches, sugars, gums, &c., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.

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  • Lactide, O` CH (CH 3) CO >O, a crystalline solid, of melting-point CO CH(CH3) C., is one of the products obtained by the distillation of lactic acid.

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  • Water, to help take the lactic acid out of the system.

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  • This may precipitate lactic acidosis in patients who are taking metformin.

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  • Yes, there are situations that may affect your kidneys or liver function and thus put you at risk for developing lactic acidosis.

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  • The biggest risk with Metformin is lactic acidosis, which has been reported to occur once per 30,000 patient years of use.

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  • bacteriumservation of milk by lactic acid bacteria resulted in yogurt.

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  • This is true of softer lactic cheeses which can degrade quite quickly.

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  • chlorella powder is added to noodles, lactic acid drinks and curries to enhance coloring or improve flavor.

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  • What is more, the reaction to lactic dehydrogenase may be regarded as a metabolic index of malignancy.

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  • They generate ATP by the anaerobic fermentation of glucose to lactic acid.

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  • lactic acidosis, which has been reported to occur once per 30,000 patient years of use.

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  • lactic acid out of the system.

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  • lactic dehydrogenase may be regarded as a metabolic index of malignancy.

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  • lactic acid bacteria resulted in yogurt.

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  • lactic acid build-up is what causes muscles to become sore.

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  • lactic acid accumulation is a common problem in mitochondrial diseases.

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  • lactic acid from the muscles, helping to repair and rejuvenate them.

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  • There is a point at which the working muscles are producing lactic acid at a faster rate than the body can remove it.

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  • lactose in the milk to lactic acid.

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  • mitochondrionmitochondria may lead to production of lactic acid at low exercise levels, which in turn limits muscle performance.

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  • precipitate lactic acidosis in patients who are taking metformin.

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  • streptococcus bacteria is now added to change the lactose in the milk to lactic acid.

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  • Lister for isolating a pure culture of lactic acid bacterium.

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  • The first class include such changes as the alcoholic fermentation of sugar solutions, the acetic acid fermentation of alcohol, the lactic acid fermentation of milk sugar, and the putrefaction of animal and vegetable nitrogenous matter.

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  • The Bacterium acidi lacti described by Pasteur decomposes milk sugar into lactic acid.

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  • Bacillus amylobacter usually accompanies the lactic acid organism, and decomposes lactic and other higher acids with formation of butyric acid.

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  • Sodium amalgam or zinc and hydrochloric acid reduce it to lactic acid, whilst hydriodic acid gives propionic acid.

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  • For he proved that the various changes occurring in the several processes of fermentation - as, for example, in the vinous, where alcohol is the chief product; in the acetous, where vinegar appears; and in the lactic, where milk turns sour - are invariably due to the presence and' growth of minute organisms called ferments.

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  • Lactic acid and alanine were shown to be oxyand amino-propionic acids respectively; glycollic acid and glycocoll, oxyand amino-acetic acids; salicylic and benzamic acids, oxyand amino-benzoic acids.

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  • Glucose also undergoes fermentation into lactic acid in the presence of the lactic acid bacillus, and into butyric acid if the action of the preceding ferment be continued, or by other bacilli.

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  • It also yields, by the so-called mucous fermentation, a mucous, gummy mass, mixed with mannitol and lactic acid.

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  • Massart and Bordet, Leber, Metchnikoff and others have studied the phenomenon in leucocytes, with the result that while there is evidence of their being positively chemiotactic to the toxins of many pathogenic microbes, it is also apparent that they are negatively influenced by such substances as lactic acid.

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  • It is difficultly fermented by yeast, but readily by the lactic acid bacillus.

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  • Since Metchnikoff's introduction (see Longevity) of the use of soured milk for dietetic purposes-the lactic acid bacillus destroying pathogenic bacteria in the intestine-a great impetus has been given to the multiplication of laboratory preparations containing 'cultures of the bacillus; and in recent years much benefit to health has, in certain cases, been derived from the discovery.

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  • In 1780 he proved that the acidity of sour milk is due to what was afterwards called lactic acid; and by boiling milk sugar with nitric acid he obtained mucic acid.

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  • In many cases it is found that hydrogen peroxide will only act as an oxidant when in the presence of a catalyst; for example, formic, glygollic, lactic, tartaric, malic, benzoic and other organic acids are readily oxidized in the presence of ferrous sulphate (H.

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  • The neuron is described as having a cell body or perikaryon from which the cell branches - dendrites and axon - extend, and it is this perikaryon which, as its name implies, muscle produces lactic acids during activity, it has been suggested that acids are among the "fatigue substances" with which muscle poisons itself when deprived of circulating blood.

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  • The oxidation of the glycols led him to homologues of lactic acid, and a controversy about the constitution of the latter with H.

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  • In the remedy just mentioned the salicylic acid forms the basis; but sometimes chloride of zinc or lactic acid is added to it to make it act more quickly, and these are the adjuvants.

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  • It may be diminished or its increase prevented by a diet from which red meat and meat extracts are excluded, by the use of the lactic acid bacillus, by the administration of laxatives and cholagogues to regulate the bowels, and by the use of iodides and nitrites.

    0
    0
  • To these injurious microbes Metchnikoff has given the name of "wild," and he proposes to restore health by giving "tame" microbes, such as lactic acid bacilli.

    0
    0
  • The lactic acid bacilli are given either in the form of tablets or milk soured by them, or cheese made from the sour milk.

    0
    0
  • When Pasteur in 1857 showed that the lactic fermentation depends on the presence of an organism, it was already known from the researches of Schwann (1837) and Helmholtz (1843) that fermentation and putrefaction are intimately connected with the presence of organisms derived from the air, and that the preservation of putrescible substances depends on this principle.

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  • Bacillus chauvaei ferments cane-sugar solutions in such a way that normal butyric acid, inactive lactic acid, carbon dioxide, and FIG.

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    0
  • Pictet, Vegetable Opium also contains a gum, pectin, a wax, sugar and similar substances, in addition to meconic and lactic acids.

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  • LACTIC ACID (hydroxypropionic acid), C 3 H 6 0 3.

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  • Two lactic acids are known, differing from each other in the position occupied by the hydroxyl group in the molecule; they are known respectively as a-hydroxypropionic acid (fermentation or inactive lactic acid), CH 3 CH(OH) CO 2 H, ands-hydroxypropionic acid (hydracrylic acid), (q.v.), CH2(OH) CH 2 CO 2 H.

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  • Although on structural grounds there should be only two hydroxypropionic acids, as a matter of fact four lactic acids are known.

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  • Fermentation, or ethylidene lactic acid, was isolated by K.

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  • It may be prepared by the lactic fermentation of starches, sugars, gums, &c., the sugar being dissolved in water and acidified by a small quantity of tartaric acid and then fermented by the addition of sour milk, with a little putrid cheese.

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  • Lactide, O` CH (CH 3) CO >O, a crystalline solid, of melting-point CO CH(CH3) C., is one of the products obtained by the distillation of lactic acid.

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  • - This includes sulphuric, hydrochloric, nitric, phosphoric, tartaric, citric, acetic and lactic acids, all of which owe their action to their acidity.

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  • Polyactic acid, or Polylactide, is a versatile polymer made from lactic acid.

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  • The primary resource needed to make PLA is lactic acid, which is produced when dextrose is fermented.

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  • More specifically, they digest the sugars in the milk and produce lactic acid, which makes the milk curdle and solidify, just like animal rennet does.

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  • The test detects lactic acid and other short-chain fatty acids from undigested lactose fermented by bacteria in the colon.

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  • The resulting symptoms include seizures, loss of coordination, short stature, build-up of lactic acid in the blood, difficulty speaking, dementia, and muscle weakness.

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  • Mitochondrial encephalomyopathy with lactic acidosis and stroke-like episodes (MELAS).

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  • Some doctors may recommend preparations containing urea, lactic acid, or alpha-hydroxy acid.

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  • Diagnostic tests the doctor may order include: measurements of potassium, (K) creatine kinase,(CK) lactic dehydrogenase (LDH) and pyruvate kinase (PK) and certain antibodies in the blood; muscle tissue biopsy; and electromyogram (EMG).

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  • They are converted primarily into lactic acid.

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  • Microbiologist Iichiro Ohhira, Ph.D. created his probiotic supplement by incorporating 12 different strains of beneficial flora derived from lactic acid.

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  • Apple cider vinegar also contains malic, lactic, and citric acid.

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  • Other sources of calories include organic acids (such as acetic acid and lactic acid) and polyols (sugar alcohols such as Mannitol, Xylitol and Glycerol).

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  • Most humans can generate energy through glycolysis for approximately 90 seconds before their enzymes and substrate diminish and lactic acid begins building up in the muscles, preventing continual exercise.

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  • When this occurs, your muscles will start burning from lactic acid build-up.

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  • When more oxygen becomes available, the lactic acid will disperse and you will be able to pick your pace back up again.

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  • By keeping the blood flowing you also help flush out lactic acid buildup for the more strength-oriented parts of your routine.

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  • If you feel lactic acid building up, you're in anaerobic territory.

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  • When you perform a strenuous workout, your muscles, tendons and ligaments get slightly damaged, and waste products, known as lactic acid, accumulate in your body.

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  • If you suddenly stop, the blood, along with waste products such as lactic acid, stays in the muscles.

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  • After a weight-training workout, a three-minute walk helps release lactic acid from your muscles.

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  • The result is that metabolic byproducts of exercise such as lactic acid (which causes the "burn" you feel when exercising) is efficiently removed from the body.

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  • This removal of lactic acid and other byproducts can reduce during and post workout pain and soreness.

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  • To separate the curds from the whey, lactic cultures, or bacteria, are added to the milk.

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  • Alpha hydroxy may appear on product labels as AHA, glycolic acid, or lactic acid.

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  • Alpha hydroxy acid: The alpha hydroxy acids (AHA) glycolic acid and lactic acid exfoliates skin, smooths skin and reduces the red marks of acne scars.

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  • The lactic acid helps balance and clear skin and lead to a more overall uniform texture.

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  • The lactic acid in the milk is thought to work like a gentle peel without irritating the skin.

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  • Specific acids in the alpha hydroxy family include glycolic and lactic acid, both of which are known to be gentle and non-irritating to skin when used in concentrations of 10 percent or less.

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  • The first class include such changes as the alcoholic fermentation of sugar solutions, the acetic acid fermentation of alcohol, the lactic acid fermentation of milk sugar, and the putrefaction of animal and vegetable nitrogenous matter.

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  • It also yields, by the so-called mucous fermentation, a mucous, gummy mass, mixed with mannitol and lactic acid.

    0
    1
  • Massart and Bordet, Leber, Metchnikoff and others have studied the phenomenon in leucocytes, with the result that while there is evidence of their being positively chemiotactic to the toxins of many pathogenic microbes, it is also apparent that they are negatively influenced by such substances as lactic acid.

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  • It is difficultly fermented by yeast, but readily by the lactic acid bacillus.

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  • Lactic Acid >>

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  • The lactic acid bacillus, always present in unboiled milk (to which the souring of milk is due), is easily destroyed by heat; but the bacillus mesentericus, often found in it, forms spores, which are not destroyed by ordinary boiling, and germinate when the milk is kept at a moderately warm temperature, producing a brisk fermentation whereby a large volume of gas is liberated.

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  • In 1780 he proved that the acidity of sour milk is due to what was afterwards called lactic acid; and by boiling milk sugar with nitric acid he obtained mucic acid.

    0
    1
  • The neuron is described as having a cell body or perikaryon from which the cell branches - dendrites and axon - extend, and it is this perikaryon which, as its name implies, muscle produces lactic acids during activity, it has been suggested that acids are among the "fatigue substances" with which muscle poisons itself when deprived of circulating blood.

    0
    1
  • The oxidation of the glycols led him to homologues of lactic acid, and a controversy about the constitution of the latter with H.

    0
    1
  • Lactic Acid >>

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  • The lactic acid bacillus, always present in unboiled milk (to which the souring of milk is due), is easily destroyed by heat; but the bacillus mesentericus, often found in it, forms spores, which are not destroyed by ordinary boiling, and germinate when the milk is kept at a moderately warm temperature, producing a brisk fermentation whereby a large volume of gas is liberated.

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  • The Bacterium acidi lacti described by Pasteur decomposes milk sugar into lactic acid.

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  • Sodium amalgam or zinc and hydrochloric acid reduce it to lactic acid, whilst hydriodic acid gives propionic acid.

    0
    2
  • For he proved that the various changes occurring in the several processes of fermentation - as, for example, in the vinous, where alcohol is the chief product; in the acetous, where vinegar appears; and in the lactic, where milk turns sour - are invariably due to the presence and' growth of minute organisms called ferments.

    0
    2
  • Lactic acid and alanine were shown to be oxyand amino-propionic acids respectively; glycollic acid and glycocoll, oxyand amino-acetic acids; salicylic and benzamic acids, oxyand amino-benzoic acids.

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  • Glucose also undergoes fermentation into lactic acid in the presence of the lactic acid bacillus, and into butyric acid if the action of the preceding ferment be continued, or by other bacilli.

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  • - This includes sulphuric, hydrochloric, nitric, phosphoric, tartaric, citric, acetic and lactic acids, all of which owe their action to their acidity.

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