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About This Item
Empirical Formula (Hill Notation):
C3H6O3
CAS Number:
Molecular Weight:
90.08
UNSPSC Code:
12161700
NACRES:
NA.25
PubChem Substance ID:
EC Number:
201-196-2
Beilstein/REAXYS Number:
1720251
MDL number:
Product Name
L-(+)-Lactic acid, ≥98%
InChI key
JVTAAEKCZFNVCJ-REOHCLBHSA-N
InChI
1S/C3H6O3/c1-2(4)3(5)6/h2,4H,1H3,(H,5,6)/t2-/m0/s1
SMILES string
C[C@H](O)C(O)=O
assay
≥98%
storage temp.
2-8°C
Quality Level
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Application
Lactic acid has been used:
- as a component in substrate solution II for lactate dehydrogenase reaction
- as an additive in storage solution A
- as a supplement in the artificial gastric juice preparation for evaluation of degree of resistance Lactobacillus to the gastric stresses
Biochem/physiol Actions
L-(+)-Lactic acid is used as a substrate for lactic acid dehydrogenase and lactate oxidase.
General description
L-(+)-Lactic acid is the only naturally occurring lactic acid in humans and mammals. Commercially, few bacteria like Lactobacillus casei, L. delbrueckii, Streptococcus lactis produces L-Lactic acid by fermentation process. Lactic acid activates hydroxycarboxylic acid receptor, G-protein coupled receptor 81 (GPR81).
signalword
Danger
hcodes
Hazard Classifications
Eye Dam. 1 - Skin Corr. 1C
supp_hazards
Storage Class
8A - Combustible corrosive hazardous materials
wgk
WGK 1
flash_point_f
230.0 °F - closed cup
flash_point_c
110.00 °C - closed cup
ppe
dust mask type N95 (US), Eyeshields, Gloves
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The isolation, identification and analyzes of Lactobacillus genus bacteria with probiotic potential
Advances in Microbiology, Infectious Diseases and Public Health, 73-73 (2016)
Mastoparan as a G protein activator
Animal Toxins: Facts and Protocols, 120-121 (2000)
Cell-free transcription of SV40
SV40 protocols, 73-73 (2001)
A History of Lactic Acid Making: A Chapter in the History of Biotechnology (1990)
International Union of Basic and Clinical Pharmacology. LXXXVIII. G protein-coupled receptor list: recommendations for new pairings with cognate ligands
Davenport AP, et al.
Pharmacological Reviews, 65(3), 967-986 (2013)
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