A liquid which is produced in muscles as a result of anaerobic training. It slows down the body if it builds up too much.
Acid produced when milk sours; coagulates milk into cheese.
A compound produced from pyruvic acid under anaerobic conditions.
The acid produced in milk or curd during cheesemaking. Cheese starter culture bacteria break down the milk sugar(lactose), and produce lactic acid as a by-product.
IS AN ORGANIC ACID USED TO AID IN THE ACIDIFICATION OF THE MASH LACTOSE IS AN UNFERMENTABLE MILK SUGAR
A bitter-tasting acid which results when bacteria combine with milk sugar (lactose). Lactic acid is used as a preservative for some foods, and in the production of acid-fermented foods such as pickles.
an organic acid normally present in tissues, also in sour milk, and sauerkraut.
Byproduct created by a lack of oxygen flow to the working muscles. Lactic acid is created by anaerobic activities such as weight training exercises. It is believed that its presence causes a surge in growth hormone levels.
An acid produced during the fermentation of milk sugar (LACTOSE) . To make cheese and yogurt, to sour cabbage into sauerkraut, even to leaven sourdough bread, food processors capitalize on the lactic-acid-forming capabilities of certain BACTERIA (lactobacilli) to break down a variety of different sugars, among them lactose, sucrose (table sugar), GLUCOSE and ety of different sugars, among them lactose, sucrose (table sugar), MALTOSE.
A compound formed in cells by the metabolism of glucose in the absence of oxygen
An exfoliator that helps reduce wrinkles by speeding cell turn over. New collagen and elastin will be stimulated increasing skin firmness and will leave the skin more vibrant and will improve the skins texture.
a three-carbon organic acid (C3H6O3). L-lactic acid is found in muscle and blood; D-lactic acid is produced by fermentation; and DL-lactic acid is found in the stomach. (a.k.a. lactate, or 2-hydroxy propanoic acid, or pyruvic acid).
alpha hydroxy acid used in dermatology to hydrate and smooth dry, flaking skin. May occasionally be used in high concentrations as a chemical peel.
An alpha hydroxy acid used for its exfoliation properties.
waste product of bacteria feeding on lactose in milk.
Produced by anaerobic metabolism of carbohydrates in the muscle. It is what gives the muscles a burning sensation during and after strenuous work. Most lactic acid makes its way out of the muscle and into the bloodstream where it can be transported to the liver to be converted back into glucose for fuel again.
LAK-tihk] A bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It`s also used in the production of acid-fermented foods such as pickles and sauerkraut.
An acid that can be made from lactose.
derived from milk, it helps soften and smooth skin's texture.
a chemical derived from milk used as a mild exfoliant
An acid naturally occurring in milk, which produces pH levels like those of the hair and skin. An rich moisturizer.
(2-hydroxypropanoic acid) Found in sour milk and sauerkraut; formed in muscles during exercise.
a weak acid produced by cells when they break down glucose to produce energy by anaerobic metabolism.
a byproduct of carbohydrate metabolism (anaerobic metabolism) that plays a role in several biochemical processes; produced (for example) as a result of anaerobic respiration in muscles and red blood cells when glycogen rather than oxygen is used as an energy source for respiration.
A product that accumulates in muscles as a result of anaerobic glycolysis.
The end product of the metabolism of glucose for the anaerobic production of energy.
A byproduct of anaerobic metabolism that, when produced too rapidly, causes muscular fatigue.
A product of glucose and glycogen metabolism, which insufficient concentration causes fatigue.
Waste substance that builds up in the muscles when they are not getting enough oxygen, leading to muscle fatigue.
A by-product which results when glucose is broken down without a sufficient supply of oxygen. In the presence of oxygen, lactic acid can be converted into fuel for the tissues, or can be converted back into glucose and be stored as glycogen.. Postmortem lactic acid buildup is an important factor in the postmortem pH decline in meat and has an impact on final meat quality.
The acid produced in milk or curd during cheesemaking, often as a result of the addition of a bacterial starter culture.
A bi-product of anaerobic energy production that causes fatigue.
One of the by-products of anaerobic metabolism. It has a negative effect on muscle functioning which limits optimum athletic performance.
a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruits
A powerful alpha hydroxy acid that increases skin cell turnover, helping reduce the appearance of fine lines and wrinkles and promote smoother, clearer skin.
Anaerobic exercise produces lactic acid, which quickly forms lactate in the muscles. because of this, the terms "lactate" and "lactic acid" are often used interchangeably.
A mildly acidic wine acid. Lactic acid is produced when malic acid from grapes is metabolised by lactic acid bacteria. This conversion is known as malolactic fermentation.
An acidic component of wines that is also found in diary products.
One of the alphahydroxy acids, this is a natural chemical exfoliant that also promotes accelerated skin cell production to reduce fine lines and wrinkles.
an organic acid produced in mammals during the breakdown of glucose when oxygen is in short supply.
An Alphahydroxy Acid (AHA) derived from milk. Used to gently exfoliate by diminishing the cohesion of dead skin cells.
A single carboxyl acid produced during malolactic fermentation.
humectant, moisturiser, exfoliant
Also called lactate or milk acid, is a natural organic acid with a long history in the food industry. It is a natural acidifier and preservative that is used in foods. .
One of the five most beneficial AHAs, it is naturally occurring in milk fermentation. A mild exfoliant that helps reduce wrinkles and improve the skin's texture. Very softening and moisturizing.
a substance formed during anaerobic metabolism when there is incomplete breakdown of glucose. It rapidly produces muscle fatigue and pain. Also called lactate.
A byproduct of glycolysis.
An acid produced by glucose-burning cells when these cells have an insufficient supply of oxygen.
this is produced in muscles during an anaerobic workout, if the lactic acid builds up too much then it will slow the body down.
A naturally occurring AHA, found in milk and honey, that is an effective exfoliant with powerful moisturising properties.
A substance which forms in the muscles as a result of the incomplete breakdown of glucose. Lactic acid is associated with muscle fatigue and sore muscles.
A tart acid, produced by yeast and by certain types of bacteria that infect beer.
A component of the skin's natural moisturizing factor.
alpha-hydroxy acid derived from milk.
Humectant, moisturizer, exfoliant
Produced as a byproduct when glucose or glycogen are used for energy in the absence of oxygen. Once produced in the exercising muscle, it must be removed and transported back to the liver or kidney for utilization. If production exceeds the removal rate, it accumulates in the muscle and contributes to the development of fatigue.
The chemical formed in the muscle when glycogen breaks down to produce ATP in the absence of oxygen. Large quantities can paralyze the muscle action. (See also ANAEROBIC)
This is a molecule produced from glucose during anaerobicmetabolism. When oxygen becomes available, lactic acid can be completely broken down to carbon dioxideand water. Lactic-acid buildup is a primary cause of muscle fatigue. Supplements that limit lactic-acidbuildup may enhance athletic performance.
A bi-product of anaerobic energy production known to cause localized muscle fatigue when it accumulates during short-term, high intensity exercise; It is associated with fatigue.
Byproduct of glucose and glycogen metabolism during anaerobic exercise.
A natural byproduct of the cellular metabolism of glycogen and its buildup is a primary cause of muscle fatigue. Lactic acid is continually produced and broken down by our bodies continuously.
A metabolic waste product produced from the burning of carbohydrates. Lactic acid is responsible for the "burn" sensation that you feel when you exercise.
A waste product of glucose and glycogen metabolism produced in the muscles during intense exercise. Causes pain and soreness. Lats: The latissimus dorsi muscles are either of two wide, flat, triangular-shaped muscles that run from the vertebral column to the humerus. Their development creates the much sought-after V-taper.
Some of the "waste" your body makes when you exercise hard (anaerobic) and you feel heavy or quivery. The body uses it to make more energy later.
An alpha hydroxy acid extracted from milk, though most forms used in cosmetics are synthetic. It exfoliates cells on the surface of skin by breaking down the material that holds skin cells together.
A substance caused by anaerobic training of the muscles, a build up prevents continuation of exercise, and a good example is 400 meter runners. Watch how they slow down during the last 100 meters of the race.
The by-product of the anaerobic breakdown of glucose in the muscle.
Organic acid normally present in muscle tissue, produced by anaerobic muscle metabolism as a by-product of exercise. An increase in lactic acid causes muscle fatigue, inflammation and pain.
A natural, mild organic acid prepared by fermentation. Normally present in blood, sour milk, sauerkraut, pickles, and other food products made by bacterial fermentation. Used in cosmetics to adjust acid/alkali balance. Lactic acid is a primary component in the skin's natural buffer system.
Lactic acid is used in a variety of foodstuffs to act as an acidity regulator. Although it can be fermented from lactose (milk sugar), most commercially used lactic acid is derived by using bacteria such as Bascillus acidilacti, Lactobascillus delbueckii or L. bulgaricuswhey to ferment carbohydrates from sources such as cornstarch, potatoes or molasses. Thus, although it is commonly known as "milk acid", products claiming to be vegetarian or vegan do sometimes feature lactic acid as an ingredient.
the anaerobic end product of glycolysis; it has been implicated as a major cause of muscle fatigue.
A by-product of the body's use of carbohydrates; usually associated with muscle stiffness and burn after a hard workout
A byproduct of anaerobic (or high-intensity) exercise that collects in the muscles and causes soreness, stiffness and fatigue.
used in chemical peels to hydrate, moisturize and strip away dry, flaky skin cells.
Acid which is formed at the time of the malolactic fermentation of the wine.
Dermalogica uses a lactic acid derived from molasses to retexturize the skin's surface and to stimulate cell renewal. Lactic acid is an alpha hydroxy acid with three carbons, thus it helps diminish the cohesion of surface skin cells (assists in cell detachment from the lower layers of the stratum corneum) and prevents the thickening of the stratum corneum. This results in smoother more flexible skin. Lactic Acid also has a larger molecular size than glycolic acid and is absorbed more gradually across the epidermis with less irritation.
a toxic chemical produced during anaerobic respiration Humans as organisms
a colorless liquid produced as milk sugar ferments and milk sours. It is used to curdle milk in cheese making.
The end product of fermentation in vertebrate muscle and some microorganisms.
A by-product of anaerobic metabolism or aerobic respiration. If enough oxygen is not available, lactic acid is produced and begins to accumulate in the muscles. Lactic acid was once thought to be a waste product, but we now know that is used as fuel by the heart. It is lactic acid that causes the burn sensation that athletes feel in muscles during high intensity exercise. Excessive lactic acid slows contractions in muscles and if it is not flushed out of the body it is part of the reason that we feel muscle soreness after a workout. It takes time for the body to flush out excess lactic acid.
Lactic acid (IUPAC systematic name: 2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. It was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele, and is a carboxylic acid with a chemical formula of C3H6O3. It has a hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA).