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lac'tic ac'id



Biochem.
a colorless or yellowish, syrupy, water-soluble liquid, C3H6O3, produced during muscle contraction as a product of anaerobic glucose metabolism, abundant in sour milk, prepared usually by fermentation of cornstarch, molasses, potatoes, etc., or synthesized: used chiefly in dyeing and textile printing, as a flavoring agent in food, and in medicine.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

lacticlactiferous
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