Lactic acid: Difference between revisions

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==Chemical and physical properties==

Lactic acid is a low molecular-weight acid, with a boiling point of ~~122 C~~ under standard conditions and a vapor pressure around 10 Pa at room temperature. With a lower vapor pressure than acetic acid, lactic acid is less volatile and only contributes slightly to the odor of Lambic. Lactic acid is ten times more acidic than acetic acid, as measured by the propensity to lose a proton. This gives lactic acid a soft, acidic taste even in low concentrations. Lactic acid is a common part of many food products and is primarily responsible for the tart, fresh taste of yogurt, keffir, cottage cheese, and other sour milk products as well as many non-dairy products such as kombucha, sourdough bread, and ~~Lambic~~.

Lactic acid is a low molecular-weight acid, with a boiling point of 122ºC under standard conditions and a vapor pressure around 10 Pa at room temperature. With a lower vapor pressure than acetic acid, lactic acid is less volatile and only contributes slightly to the odor of Lambic. Lactic acid is ten times more acidic than acetic acid, as measured by the propensity to lose a proton. This gives lactic acid a soft, acidic taste even in low concentrations. Lactic acid is a common part of many food products and is primarily responsible for the tart, fresh taste of yogurt, keffir, cottage cheese, and other sour milk products as well as many non-dairy products such as kombucha, sourdough bread, and lambic.

==In Lambic==

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Lactic acid can combine with ethanol to form the ester ethyl lactate, via the reaction:

CHOHCOOH + ~~CH3CH2OH~~ -> ~~CHOHCOOCH2CH3~~ + ~~H2O~~

CHOHCOOH + CH₃CH₂OH -> CHOHCOOCH₂CH₃ + H₂O

Ethyl lactate has a buttery, coconut like scent in the concentrations that are likely to be found in lambic [ref].

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 ==Chemical and physical properties==
-Lactic acid is a low molecular-weight acid, with a boiling point of 122 C under standard conditions and a vapor pressure around 10 Pa at room temperature. With a lower vapor pressure than acetic acid, lactic acid is less volatile and only contributes slightly to the odor of Lambic. Lactic acid is ten times more acidic than acetic acid, as measured by the propensity to lose a proton. This gives lactic acid a soft, acidic taste even in low concentrations. Lactic acid is a common part of many food products and is primarily responsible for the tart, fresh taste of yogurt, keffir, cottage cheese, and other sour milk products as well as many non-dairy products such as kombucha, sourdough bread, and Lambic.
+Lactic acid is a low molecular-weight acid, with a boiling point of 122ºC under standard conditions and a vapor pressure around 10 Pa at room temperature. With a lower vapor pressure than acetic acid, lactic acid is less volatile and only contributes slightly to the odor of Lambic. Lactic acid is ten times more acidic than acetic acid, as measured by the propensity to lose a proton. This gives lactic acid a soft, acidic taste even in low concentrations. Lactic acid is a common part of many food products and is primarily responsible for the tart, fresh taste of yogurt, keffir, cottage cheese, and other sour milk products as well as many non-dairy products such as kombucha, sourdough bread, and lambic.
 ==In Lambic==
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 Lactic acid can combine with ethanol to form the ester ethyl lactate, via the reaction:
-CHOHCOOH + CH3CH2OH -> CHOHCOOCH2CH3 + H2O
+CHOHCOOH + CH₃CH₂OH -> CHOHCOOCH₂CH₃ + H₂O
 Ethyl lactate has a buttery, coconut like scent in the concentrations that are likely to be found in lambic [ref].