"Lactic" Quotes from Famous Books
 ... N. sourness &c. adj.; acid, acidity, low pH; acetous fermentation, lactic fermentation. vinegar, verjuice[obs3], crab, alum; acetic acid, lactic acid. V. be sour; sour, turn sour &c. adj.; set the teeth on edge. render sour &c. adj.; acidify, acidulate. Adj. sour; acid, acidulous, acidulated; ...
— Roget's Thesaurus
... discoveries with extremely accurate interpretations. A brief epitome of the list of some of his more important discoveries conveys some idea, of his fertility of mind as well as his industry. In 1780 he discovered lactic acid,(7) and showed that it was the substance that caused the acidity of sour milk; and in the same year he discovered mucic acid. Next followed the discovery of tungstic acid, and in 1783 he added to his list of useful discoveries that of glycerine. Then in rapid succession came his announcements ...
— A History of Science, Volume 4(of 5) • Henry Smith Williams
... the man whose amorous lips incline, Full with young Eros' osculative sign, To the lorn maiden whose lact-albic hands, Drew albu-lactic wealth from lacteal glands Of that immortal bovine, by whose horn Distort, to realm ethereal was borne The beast catulean, vexer of that sly Ulysses quadrupedal, who made die The old mordacious Rat, that dared devour Antecedaneous Ale, in ...
— English as She is Wrote - Showing Curious Ways in which the English Language may be - made to Convey Ideas or obscure them. • Anonymous
... emulsify, lacteal, lactiferous, lactation milch, lactometer lactic, lactivorous, koumiss, whey, curd, serum, lactage, rennet, ...
— Putnam's Word Book • Louis A. Flemming
... knowledge of the bases of 21. Prussic }these acids is hitherto imperfect; we 22. Benzoic }only know that they contain hydrogen 23. Succinic }and charcoal as principal elements, 24. Camphoric }and that the prussic acid contains 25. Lactic ...
— Elements of Chemistry, - In a New Systematic Order, Containing all the Modern Discoveries • Antoine Lavoisier
... In the decomposition of these organic materials sour or acid products are formed. Thus vinegar, containing acetic acid, is formed from the fermentation of apple juice, hard cider being an intermediate product. Sweet, chopped, immature field corn becomes sour silage in the silo, lactic, acetic, carbonic and other acids being formed. By a similar process cabbage is turned into sauerkraut. Likewise sweet milk becomes sour, with the formation of lactic acid. Oxalic, citric, tartaric, ...
— The Farm That Won't Wear Out • Cyril G. Hopkins
... for reducing this decomposition of protein is through the use of sour milk. Lactic acid, the acid of sour milk, constitutes a medium in which putrefactive germs do not thrive. Hence, if sufficient sour-milk germs can be kept in the intestines to constantly manufacture lactic acid, putrefaction will be reduced. But, as Professor Rettger and others have ...
— How to Live - Rules for Healthful Living Based on Modern Science • Irving Fisher and Eugene Fisk |
