L-Lactic acid L-Lactic acid
Structural formula
| Business number | 01PQ |
|---|---|
| Molecular formula | C3H6O3 |
| Molecular weight | 90.08 |
| label |
L-(+)-2-Hydroxypropionic acid, (S)-(+)-Lactic acid, acidic solvent |
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 (n20D): 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.