Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid (AHA). In the form of its conjugate base called lactate, it plays a role in several biochemical processes.

Production

Lactic acid is produced naturally in the body, particularly within the muscle tissue and red blood cells. It is produced during normal metabolism and exercise. It is also produced industrially by bacterial fermentation of carbohydrates, or by synthetic processes such as the hydrolysis of lactonitrile.

Biochemistry

In biology, lactic acid is often involved in various biochemical processes. For example, it is the end product of glycolysis, a metabolic pathway that breaks down glucose to produce energy. It is also involved in the Cori cycle, a process in the liver that helps to regenerate glucose.

Uses

Lactic acid has a wide range of uses, including in the food industry as a preservative and flavoring agent, and in the pharmaceutical industry as a starting material for certain drugs. It is also used in the textile industry for dyeing and desizing, and in the leather industry for tanning.

Health effects

While lactic acid is generally safe, excessive amounts can lead to lactic acidosis, a serious medical condition characterized by low pH in body tissues and blood.

See also

• Lactate dehydrogenase
• Lactic acid bacteria
• Lactic acid fermentation
• Lactic acidosis
• Lactate threshold

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