Information om | Engelska ordet LACTIC

Exempel på hur man kan använda LACTIC i en mening

• Scheele discovered organic acids tartaric, oxalic, uric, lactic, and citric, as well as hydrofluoric, hydrocyanic, and arsenic acids.
• In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid fermentation.
• It can also be used to construct the amino acid alanine and can be converted into ethanol or lactic acid via fermentation.
• The protein ODC is sometimes referred to as "ODC1" in research pertaining to humans and mice, but certain species such as Drosophila (dODC2), species of Solanaceae plant family (ODC2), and the lactic acid bacteria Paucilactobacillus wasatchensis (odc2) have been shown to have a second ODC gene.
• Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
• Metchnikoff developed one of the earliest concepts in ageing, and advocated the use of lactic acid bacteria (Lactobacillus) for healthy and long life.
• The anaerobic glycolysis (lactic acid) system is dominant from about 10–30 seconds during a maximal effort.
• Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.
• Together with her husband Carl and Argentine physiologist Bernardo Houssay, Gerty Cori received the Nobel Prize in 1947 for the discovery of the mechanism by which glycogen—a starch made from glucose—is broken down in muscle tissue into lactic acid and then resynthesized in the body and stored as a source of energy (known as the Cori cycle).
• Usually more tart than ice cream (the tanginess in part due to the lactic acid in the yogurt), as well as lower in fat (due to the use of milk instead of cream), it is different from ice milk and conventional soft serve.
• Glycogen is the intramuscular storage form of glucose, used to generate energy quickly once intramuscular creatine stores are exhausted, producing lactic acid as a metabolic byproduct.
• Common nonvolatile acids in humans are lactic acid, phosphoric acid, sulfuric acid, acetoacetic acid, and beta-hydroxybutyric acid.
• Lactococcus is a genus of lactic acid bacteria that were formerly included in the genus Streptococcus Group N1.
• The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese.
• Lactococcus virus P008 is a phage specific to Lactococcus lactis, a lactic acid bacteria used in the first stage of making cheese.
• Carbonated water, high fructose corn syrup, caramel color, phosphoric acid, potassium sorbate and potassium benzoate, artificial and natural flavors, caffeine, monosodium phosphate, lactic acid, polyethylene glycol.
• Thus the glucose normally used post mortem to produce ATP anaerobically and in turn resulting in lactic acid production before the development of rigor mortis, is unavailable.
• Furthermore, athletes must possess anaerobic endurance over the final 150 to 100 metres of the race as, at this point, lactate (the conjugate base of lactic acid) will accumulate in the body from anaerobic glycolysis.
• Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate.
• The fermentation takes place with a mixture of yeast (Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.

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