Pronunciation: lak'tik as'id
A normal intermediate in the fermentation (oxidation, metabolism) of sugar. In pure form, a syrupy, odorless, and colorless liquid obtained by the action of the lactic acid bacillus on milk or milk sugar; in concentrated form, a caustic used internally to prevent gastrointestinal fermentation. A culture of the bacillus, or milk containing it, is usually given in place of the acid. l-Lactic acid is also known as sarcolactic acid.
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Examples: glitazone, GI cocktail, etc.