L-Lactic acid L-Lactic acid

Structural formula

• Numbering system
• Physical property data
• Toxicological data
• Ecological data
• Molecular structure data
• Computing chemical data
• More
  • Properties and Stability
  • Storage method
  • Synthesis method
  • Purpose

Numbering system

CAS number:79-33-4

MDL number:MFCD00064266

EINECS number:201-196-2

RTECS number:OD2800000

BRN number:1720251

PubChem number:24896289

Physical property data

1. Properties: The pure product is a colorless liquid, and the industrial product is a colorless to light yellow liquid, odorless.

2. Density (g/mL, 25/4℃): 1.206

3. Relative vapor density (g/mL, air=1): Uncertain

4. Melting point (ºC): 52~54

5. Boiling point (ºC, normal pressure): 125

6. Boiling point (ºC, 5.2kPa): 82- 85 (ºC, 0.067-0.133kpa)

7. Refractive index _(n²⁰_D): 1.426-1.428

8. Flash point (ºC): >110

9. Specific rotation (º): -13.5 (º, C=2.5, 1.5N NaOH)

10. Autoignition point or ignition temperature (ºC): Uncertain

11. Vapor pressure (kPa, 25ºC): Uncertain

12. Saturated vapor pressure (kPa , 60ºC): Uncertain

13. Heat of combustion (KJ/mol): Uncertain

14. Critical temperature (ºC): Uncertain

15 . Critical pressure (KPa): Uncertain

16. Log value of oil-water (octanol/water) partition coefficient: Uncertain

17. Explosion upper limit (%, V/V ): Uncertain

18. Lower explosion limit (%, V/V): Uncertain

19. Solubility: miscible with water, ethanol, glycerin, slightly soluble in Diethyl ether, insoluble in chloroform, carbon disulfide and petroleum ether.

Toxicological data

1. Acute toxicity

Mouse abdominal LD50: 3194mg/kg;

Ecological data

None yet

Molecular structure data

1. Molar refractive index: 19.00

2. Molar volume (cm³/mol): 70.5

3. Isotonic specific volume (90.2K ): 187.4

4. Surface tension (dyne/cm): 49.7

5. Polarizability (10^-24cm³): 7.53

Compute chemical data

1. Reference value for hydrophobic parameter calculation (XlogP): -0.7

2. Number of hydrogen bond donors: 2

3. Number of hydrogen bond acceptors: 3

4. Number of rotatable chemical bonds: 1

5Chromium mordant dyeing to reduce the chromate content of wool and prevent fiber oxidation; in the post-processing of silk and rayon, it is used as a pH regulator for brightening treatment to increase the color of the yarn. Pure lactic acid is odorless, and the product has a fragrance slightly similar to kool-aid. When the concentration is appropriate, it has a pleasant sour taste. When lactic acid is used as a raw material, it is mostly used as an ingredient in dairy flavors such as butter, kool-aid, butter candies, milk, and cheese. The main derivative of lactic acid: calcium stearoyl lactylate is used as a food additive. Adding 0.3%-0.5% calcium stearoyl lactylate to flour can make bread puffy, increase the volume by 30%-40%, and delay aging. When sodium lactate is used as a flavoring agent, it is used in the production of casein plastic whiteners, antifreezes, moisturizers and pharmaceuticals. Calcium lactate can be used as a nutritional fortifier. Ferrous lactate is used for food fortification and medical treatment of iron deficiency anemia. Lactic acid esters, including methyl ester, ethyl ester, butyl ester, etc., are used as solvents, flavoring agents, etc. Lactic acid and its sodium salt, calcium salt and other derivatives are non-toxic and safe food additives. Stearoyl lactylate is used in emulsifiers and baked goods; sodium lactate is used for intravenous injection; synthetic lactic acid replaces natural fermented lactic acid and is used in cheese and other dairy products to acidify and coagulate milk or cream. These three uses have doubled lactic acid production in the United States. With the development of the food industry, the potential market for lactic acid is huge.