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About This Item
Empirical Formula (Hill Notation):
C3H6O3
CAS Number:
Molecular Weight:
90.08
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
200-018-0
Beilstein/REAXYS Number:
1720251
MDL number:
grade
pharmaceutical primary standard
API family
lactic acid
assay
89.1% (lactic acid basis)
manufacturer/tradename
USP
technique(s)
HPLC: suitable
application(s)
pharmaceutical (small molecule)
format
neat
storage temp.
2-8°C
SMILES string
C[C@H](O)C(O)=O
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/t2-/m0/s1
InChI key
JVTAAEKCZFNVCJ-REOHCLBHSA-N
General description
This product is provided as delivered and specified by the issuing Pharmacopoeia. All information provided in support of this product, including SDS and any product information leaflets have been developed and issued under the Authority of the issuing Pharmacopoeia.For further information and support please go to the website of the issuing Pharmacopoeia.
Application
Lactic acid USP reference standard, intended for use in specified quality tests and assays as specified in the USP compendia.
Also, for use with USP monographs such as:
Also, for use with USP monographs such as:
- Fumaric Acid
- Maleic Acid
Analysis Note
These products are for test and assay use only. They are not meant for administration to humans or animals and cannot be used to diagnose, treat, or cure diseases of any kind.
Other Notes
Sales restrictions may apply.
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
supp_hazards
Storage Class
8A - Combustible corrosive hazardous materials
flash_point_f
230.0 °F - closed cup
flash_point_c
110.00 °C - closed cup
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Protocols
Separation of DL-Lactic acid, ~90% (T)
Science Slam panel: Leading gene therapy developers discuss commercialization challenges and the importance of robust process development plans.
Paula Gaspar et al.
Biotechnology advances, 31(6), 764-788 (2013-04-10)
The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied
Eileen F O' Shea et al.
Current opinion in biotechnology, 24(2), 130-134 (2013-01-23)
Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides (bacteriocins) which contribute to the safety and preservation of fermented foods. This review discusses strategies that have been or could be employed to further enhance the commercial application of
Jan Martinussen et al.
Current opinion in biotechnology, 24(2), 124-129 (2012-12-26)
The ability of lactic acid bacteria to produce lactic acid from various sugars plays an important role in food fermentations. Lactic acid is derived from pyruvate, the end product of glycolysis and thus a fast lactic acid production rate requires