Chemistry, asked by aryanDab123, 1 year ago

what are the properties of lactic acid

Answers

Answered by Anonymous

Physical properties: Lactic acid is a colorless to yellow syrupy liquid or a white powder. Its density is 1.029 g mL-1 and the melting and boiling points are 18 ºC and 122 ºC. It is corrosive to metals and tissue.

Answered by digoji905

Lactic acid was discovered in 1780 by C.W. Scheele in sour milk, and in 1881 Fermi obtained lactic acid by fermentation, resulting in its industrial production. The yearly world lactic acid production is expected to reach 259,000 metric tons by the year 2012. The interest in lactic acid is related to many aspects, among which is its relatively high added-value. In addition, such a chemical is GRAS (Generally Recognized As Safe), being recognized as harmless by the United States Food and Drug Administration, has a market with great growth potential, can be alternatively produced by fermentation or chemical synthesis and can employ a large variety of different waste materials as substrates. Lactic acid has many applications. Its existence in the form of two stereoisomers does in fact make the application of one of them or of the racemic mixture of great concern in different fields. In particular, the food and pharmaceutical industries have a preference for the isomer l(+), the only one that can be metabolized by the human body; however, the chemical industry requires one of the pure isomers or a mixture of both, according to the application. This review describes biotechnological processes to obtain lactic acid from polymeric substrates such as starchy and lignocellulosic materials. Open challenges are related to the technological optimization of the fermentation process and product purification and recovery. In addition, the opportunities and difficulties associated with using raw materials for lactic acid production are discussed.

Highlights

► Lactic acid has many applications in the food and pharmaceutical industries. ► Description of biotechnological processes involving fermentation by fungi and bacteria. ► Starchy and lignocellulosic materials are used for obtaining lactic acid. ► Challenges related to the technological optimization of the fermentation process.

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