Product Description

Lactic acid, also known as *-hydroxypropanoic or milk acid, is a compound formed when glucose is broken down under certain conditions in a living creature or by some types of bacteria. In a person, for example, it is an important part of producing energy for strenuous exercise and helps with certain liver functions. During extremely intense exercise,it can buildup to excess and cause short-term burning sensations in muscles. This acid can also be found in certain dairy products, such as yogurt, as well as sourdough breads and some beers and wines as a result of fermentation.

In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal which is governed by a number of factors including: Monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is
usually **2 mmol/L at rest, but can rise to over *0 mmol/L during intense exertion. 

Industrially,Lactic Acid fermentation is performed by Lactobacillus bacteria, among others. These bacteria can operate in the mouth; The acid they produce is responsible for the tooth decay known as caries. 

In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution Sodium Lactate or Hartmann's Solution in the UK). This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury.