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词汇 example_english_lactic-acid
释义

Examples of lactic acid


These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
This implies that walking faster can now be achieved more comfortably within the lacticacid threshold and without risk of angina in vulnerable subjects.
At the same time, the relatively high content of lacticacid indicates favourable fermentation conditions for lacticacid bacteria in all three silages.
Nematodes and acanthocephalans were identified after being cleared in lacticacid.
Characterisation of human monocarboxylate transporter 4 substantiates its role in lacticacid efflux from skeletal muscle.
There was a gradual development of metabolic acidosis during maternal hypoxia that could be attributed to the accumulation of lacticacid.
It is possible that vertebrates are constrained from designing bones from materials that are even better able to resist dissolution under lacticacid.
Comparing the design features of both substances strongly suggests that vertebrate skeletal systems exhibit adaptation for resisting the dissolving effects of lacticacid.
In the laboratory, amphipods were cleared in lacticacid to facilitate the identification and counting of parasites.
Lacticacid was added at a concentration of 4 ml lx1 to nutrient media to suppress the undesirable growth of bacterial cells.
This is due, in part, to the presence of lacticacid and other acids, generated as byproducts of metabolism, which are present only in low concentration in the extracellular milieu.
The systems with the highest performance down eventually into lacticacid.
Brushing the teeth after meals (and preferably five minutes after meals), in order not to allow the development of lacticacid from carbohydrate residues, is most important.
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Lacticacid fermentation also preserves food and prevents spoilage.
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The lacticacid producing bacteria are responsible for breaking down sugars and the yeast uses by-products from this process to form carbon dioxide.
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Waste whey typically is used to produce lacticacid when the whey itself is produced as waste during the manufacture of certain dairy products.
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Natural fermentation at room temperature, by lacticacid bacteria, produces the required acidity.
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The products of this reaction are carbon dioxide and usually either ethyl alcohol or lacticacid.
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They both are more effective at reducing the growth of mold and yeast than lacticacid.
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Ethyl lactate hydrolyzes in the presence of water and acids or bases into lacticacid and ethanol.
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During this time, naturally occurring lacticacid-producing bacteria in the milk fermented it.
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While both traditional and cultured buttermilk contain lacticacid, traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more viscous.
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Improvement in sanitation and control of lacticacid bacteria in the winery can limit the occurrence of these faults.
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The assumption was lacticacid had a pickling effect on muscles, inhibiting their ability to contract.
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Lacticacid is the main end product of their characteristic heterofermentative carbohydrate metabolism.
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When mixed into the mash, the molds cultivate the mixture and convert the starch in the grains into sugar and lacticacid.
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These bacteria produce lacticacid to help lower the acidity of the brine and therefore stabilize the product against unwanted pathogenic species.
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Lacticacid tends to accumulate in the muscles, which causes pain of the muscle and joint as well as fatigue.
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When someone runs a long distance race, lacticacid will build up in their muscles over the course of the race.
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It is generally accepted that this is achieved through the action of lacticacid primarily.
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Organizers suggest that riders not stop longer than 5 minutes to avoid difficulty restarting that may come from lacticacid.
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Its name stems from the production of lacticacid by bacterial fermentation, which is called souring.
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Lacticacid preparations have also been shown to have some spermicidal effect, and commercial lacticacid-based spermicides are available.
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During pasteurization, however, these lacticacid bacteria are mostly destroyed.
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This contains manganese, phosphorus nitrate, lacticacid and dextrose!
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Its purpose is to turn lactose, the sugar in milk, into lacticacid.
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The active ingredient in airag, responsible for its unique flavor, is lacticacid produced by lactobaccilli bacteria.
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In the presence of lacticacid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's or packaged yeast.
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It is characterized by it ability to produce lacticacid as a by-product of glucose metabolism.
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This build-up of lacticacid was thought to be a toxic metabolic waste product that caused the perception of pain at a delayed stage.
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A related lacticacid synthesis was described as having the advantages of a simple process, high conversion rate, low pollution, and low cost.
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Such agents (keratolytics) include urea, lacticacid, and allantoin.
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The water also helps to reduce lacticacid buildup.
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And blood is a way to bring oxygen to the cells as well as remove waste products from muscular exertion, particularly lacticacid.
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Additionally, a loss of pyruvate carboxylase allows potentially toxic compounds such as lacticacid and ammonia to build up and damage organs and tissues.
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Soy sauce is rich in lacticacid bacteria and of excellent anti-allergic potential.
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In raw milk, the presence of lacticacid-producing bacteria, under suitable conditions, ferments the lactose present to lacticacid.
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This is a bacterial fermentation which converts malic acid to lacticacid.
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Numerous fermentation pathways exist e.g. lacticacid fermentation, mixed acid fermentation, 2-3 butanediol fermentation.
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Mosquitoes and many other insects are attracted by bright colors, carbon dioxide, lacticacid, floral or fruity fragrances, warmth, moisture and pheromones.
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Lactaldehyde is then oxidized to lacticacid by aldehyde dehydrogenase.
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Research is being performed on e.g., lacticacid polyesters, polycaprolactone with soy protein, etc.
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Lacticacid is produced actively without liberation of gas from glucose, fructose, mannose, sucrose, maltose, trehalose, raffinose, inulin, mannitol, sorbitol and alpha-methyl glucoside.
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When the muscle burns sugar without enough oxygen, it makes lacticacid.
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Other acids present in trace amounts include succinic acid, -ketoglutaric acid, lacticacid and glycolic acid; the major phenolic acid is caffeic acid.
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A modern approach, biopreservation, adds lacticacid bacteria to the fish to be fermented.
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The production of lacticacid makes its environment acidic, which inhibits the growth of some harmful bacteria.
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It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lacticacid starter culture.
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However, normally before this happens the lacticacid is moved out of the muscles and into the liver.
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The lacticacid level rises during fasting as glucose falls.
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By using the fermentation pathway the end result is lacticacid.
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They are preserved by lacticacid fermentation, and they may be dried, brined or smoked.
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Varieties of lacticacid bacteria are also commonly present in the fermentation starter.
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The beers have a somewhat sour taste due to the presence of lacticacid.
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Acidification by lacticacid may allow recovery of force so that acidosis may protect against fatigue rather than being a cause of fatigue.
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In hypovolemic shock for example, approximately 50% of the metabolic acid accumulation is lactic acid, which disappears as blood flow and oxygen debt are corrected.
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Lacticacid bacteria have antagonistic properties that make them particularly useful as biopreservatives.
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During exercise, the water level retracts due to the increase in concentration of lacticacid in the muscle cells.
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Malolactic fermentation deacidifies the wine by converting the harsher diprotic malic acid to the softer monoprotic lacticacid.
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Other fermented teas, often called pickled teas, are fermented in a high water content pickling process using natural lacticacid bacteria.
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It is a theory that demonstrates the importance of lacticacid in carbohydrate metabolism.
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Traditionally, acidity has been increased by fermentation, marination or by directly adding acetic, citric or lacticacid to food products.
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Lacticacid bacteria have antagonistic properties which make them particularly useful as biopreservatives.
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Often in the continuation of this anaerobic exercise, the product from this metabolic mechanism builds up in what is called lacticacid fermentation.
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Furthermore, lacticacid and other metabolic products contribute to the organoleptic and textural profile of a food item.
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Lacticacid bacteria converts the unstable malic acid that is naturally present in wine into the stable lacticacid.
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In bread making with rye flour, this protein requires exposure to an acid such as lacticacid so that the bread will rise.
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In "homolactic fermentation", one molecule of glucose is ultimately converted to two molecules of lacticacid.
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This malolactic fermentation is undertaken by the family of lacticacid bacteria.
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Lacticacid is produced commercially by fermentation of carbohydrates such as glucose, sucrose, or lactose, or by chemical synthesis.
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Lacticacid is used as a food preservative, curing agent, and flavoring agent.
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It is the ammonium salt of lacticacid.
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Muscle fatigue results from inadequate supply of oxygen to the muscles during intense exercise, leading to inefficient lacticacid fermentation.
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It is made by treating lecithin with hydrogen peroxide and an organic acid such as acetic or lacticacid.
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Its ingredients include water, nonfat dry milk and lacticacid, and is produced by lacticacid fermentation.
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These bacteria consume leftover sugars in the mouth, producing lacticacid that corrodes tooth enamel and ultimately causes cavities.
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When glycerol was present lacticacid was lower than expected and acetic acid and ethanol were higher than expected.
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Produced as a by-product of fermentation, lacticacid can increase intracellular acidity of muscles.
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Lacticacid bacteria are predominately found during child-bearing years, otherwise the bacterial flora is mixed.
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A few of the studies compared lactylates to physical mixtures of lactate salts (sodium or calcium), stearic acid, and lacticacid.
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It acquires its characteristic sourness through inoculation with lacticacid bacteria after the boil.
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He performed numerous investigations involving electrophysiology, spinal cord functionality, the relationship between lacticacid to muscle contraction, et al.
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Bicarbonate will not help offset any lacticacid in the bloodstream, as lacticacid generally only accumulates in the affected muscles.
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It is produced by neutralizing lacticacid which is fermented from a sugar source.
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The pyruvate from glycolysis undergoes a simple redox reaction, forming lacticacid.
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It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lacticacid fermentation.
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In some cases, production of biomass itself is the objective, as in the case of baker's yeast and lacticacid bacteria starter cultures for cheesemaking.
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However, this unpleasant taste of yakju is generated by lacticacid so that, if it is proper, this taste matches well with meats.
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Many dietary acidifiers are based on propionic acid, formic acid, lacticacid and others, either as single components or in combination.
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These examples are from corpora and from sources on the web. Any opinions in the examples do not represent the opinion of the Cambridge Dictionary editors or of Cambridge University Press or its licensors.
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