Lactic acid, also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele. Compared to acetic acid, its pKa is 1 unit smaller, meaning lactic acid loses its proton ten times as easily as acetic acid does.In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise.
Lactic acid was refined for the first time by the Swedish chemist Carl Wilhelm Scheele in 1780 from sour milk. The effect of lactate on acidosis has been the topic of many recent conferences in the field of exercise physiology. Robergs et al. have accurately chased the proton movement that occurs during glycolysis. During intense exercise, the respiratory chain cannot keep up with the amount of hydrogen atoms that join to form NADH.Although glucose is usually assumed to be the main energy source for living tissues, there are some indications that it is lactate, and not glucose, that is preferentially metabolized by neurons in the brain of several mammals species.
A wide range of tests are done on animals as well as other tests have also been devised to assess every conceivable risk of food additives to the consumer. These food safety tests assess how the food additives react in the body and also work to find any toxic effects at the levels the additive is to be used in foods.
Others: Potassium carbonate Calcium acetate anhydrous
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