V800231
DL-乳酸
≥88%, viscous liquid, Vetec™, LR grade, LR grade
别名:
2-羟基丙酸
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线性分子式:
CH3CH(OH)COOH
化学文摘社编号:
分子量:
90.08
Beilstein:
1209341
EC 号:
MDL编号:
UNSPSC代码:
12352300
PubChem化学物质编号:
法律信息
Vetec is a trademark of Merck KGaA, Darmstadt, Germany
警示用语：
Danger
危险声明
危险分类
Eye Dam. 1 - Skin Corr. 1C
补充剂危害
储存分类代码
8A - Combustible corrosive hazardous materials
WGK
WGK 1
闪点(°F)
235.4 °F - closed cup
闪点(°C)
113 °C - closed cup
法规信息
新产品
此项目有
Stephen Yiu Chuen Choi et al.
The Journal of pathology, 230(4), 350-355 (2013-06-05)
The common preference of cancers for lactic acid-generating metabolic energy pathways has led to proposals that their reprogrammed metabolism confers growth advantages such as decreased susceptibility to hypoxic stress. Recent observations, however, suggest that it generates a novel way for
Annabelle Olsson et al.
Journal of wildlife diseases, 49(3), 560-567 (2013-06-20)
Using a prospective, randomized study design we demonstrate that midazolam sedation minimizes acidosis compared with physical restraint in captive juvenile estuarine crocodiles during handling or noninvasive procedures at preferred body temperature. A dose of midazolam (5.0 mg/kg) was administered intramuscularly
Mohamed Ali Abdel-Rahman et al.
Biotechnology advances, 31(6), 877-902 (2013-04-30)
Fermentative production of optically pure lactic acid has roused interest among researchers in recent years due to its high potential for applications in a wide range of fields. More specifically, the sharp increase in manufacturing of biodegradable polylactic acid (PLA)
Michael Hawkes et al.
The American journal of tropical medicine and hygiene, 90(4), 605-608 (2014-03-05)
Severe malaria is frequently managed without access to laboratory testing. We report on the performance of point-of-care tests used to guide the management of a cohort of 179 children with severe malaria in a resource-limited Ugandan hospital. Correlation coefficients between
James Steele et al.
Current opinion in biotechnology, 24(2), 135-141 (2013-01-03)
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This
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