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| LACTIC ACID Properties: Colorless or yellowish, odorless, hygroscopic, syrupy liquid; bp 122C (15mm); mp 18C; d 1.2; miscible with water, alcohol, glycerol, and furfural; insoluble in chloroform, petroleum ether, carbon disulfide. Cannot be distilled at atmospheric pressure without decomposition; when concentrated above 50% it is partially converted to lactic anhydride. It has one asymmetric carbon and two enantiomorphic isomers. The commercial form is a recemic mixture.CH3CHOHCOOH (a-hydroxypropionic acid;milk acid) CAS: 50-21-5 Derivation: (a) By fermenting starch, milk whey, molasses, potatoes, etc and neutralizing the acid as soon as formed with calcium or zinc carbonate. The solution of lactates is concentrated and decomposed with sulfuric acid; (b) synthetically by hydrolysis of lactonitrile. Grade: Technical 22% and 44%, food 50-80%, plastic 50-80%, USP (85-90%), CP, FCC. Use: Cultured dairy products, as acidulant, chemicals (salts, plasticizers, adhesives, pharmaceuticals), mordant in dyeing wool, general-purpose food additive, manufacture of lactates. | ||||||||||
