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Discovering lactic acid: How did Swedish scientists extract this magical acid from milk in 1780?
Lactic acid, this mysterious organic acid, has influenced science and industry since the 18th century. In 1780, Swedish chemist Carl Wilhelm Scheele extracted lactic acid from kefir for the first time. This discovery not only laid the foundation for the development of dairy products, but also affected the fields of biochemistry and medicine.
"Lactic acid is released by lactic acid bacteria during fermentation. Without these microorganisms, many of the dairy products we have today would not exist."
The chemical formula of lactic acid is C3H6O3. It is white in solid state and forms a colorless solution when dissolved in water. Due to the unique structure of this acid, lactic acid plays multiple roles in chemical and biological processes. Industrially, lactic acid can be produced by bacterial fermentation or chemical synthesis.
The history of lactic acid
The name lactic acid comes from the Latin word "lac", which means "milk". After Wilhelm Scheller extracted lactic acid, in 1808, Jöns Jacob Berzelius discovered that lactic acid is also produced after muscle exercise, further revealing the importance of lactic acid in organisms. sex.
With the advancement of science, Louis Pasteur discovered the role of lactic acid bacteria in the synthesis of lactic acid in 1856. This research enabled the biosynthesis of lactic acid to gain commercial application and gradually became the basis for various dairy products. Key ingredients.
"From the perspective of commercial production of lactic acid, global lactic acid production reached 275,000 tons in 2006, and this number continues to rise with the increase in demand for natural products."
The production process of lactic acid
Lactic acid can be produced by bacterial fermentation of carbohydrates or chemical synthesis. Industrially, 70% to 90% of lactic acid is obtained through fermentation. These lactic acid bacteria ferment simple carbohydrates such as glucose and sucrose, eventually releasing lactic acid.
Some of these lactic acid bacteria are widely used in food production, such as yogurt and sour milk. As people pursue health and natural food, the commercial demand for lactic acid continues to rise.
The role of lactic acid in organisms
Biologically, L-lactic acid is an important source of energy in the human body. During muscle exercise, when there is an imbalance between oxygen supply and demand, lactic acid is rapidly generated to maintain the supply of energy. This process is called lactate metabolism and plays a vital role in exercise and energy production.
“The production and recycling of lactic acid is critical, affecting not only athletic performance but also brain activity and energy use by other organs.”
Modern applications of lactic acid
In today's society, lactic acid has a wide range of applications. It is used not only in the production of food and pharmaceuticals, but also in the creation of biodegradable plastics. PLA (polylactic acid) is a new environmentally friendly material that is widely used in packaging and disposable products.
In addition, lactic acid also plays an important role in the field of cosmetics. Because of its acidity-regulating and disinfectant properties, it can be seen in many skin care products. These diverse functions make lactic acid an extremely valuable compound.
"Whether it is in the food industry or pharmaceutical production, lactic acid plays an indispensable role, controlling many biochemical reactions."
Conclusion
Since the first extraction by Swedish scientists in 1780, the history of lactic acid continues to this day. It is not only an indispensable component in biochemistry, but also a highly valuable resource in modern industry. This makes people think, with the advancement of science, how will our understanding and application of lactic acid be further deepened and expanded?
