Pure lactic acid is a colorless liquid, is a colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25/4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ??1.4392. With water, ethanol, glycerin, insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, part of the anhydride into milk, thus products often contain 10% -15% of the milk anhydride.
2013年8月23日星期五
Lactobacillus casei is added to the main bacteria beverage one
Lactobacillus casei is added to the main bacteria beverage, one reporter bought popular on the market, several major brands of lactic acid bacteria drinks, found that different brands of strains of lactic acid bacteria beverage to add the name of each are not identical, and some bacteria play C Some again LC01 bacteria, and some are even complex strains, Sodium lactate strains of these names in the end what kind of effect is good? Really decided the merits of the activity of lactic acid bacteria is actually different strains. Strain is a strain which has been bred to get a good performance of the individual, magnessium lactate more resistant to gastric juice, bile acid and alkali effect, so that the active state of strain to reach the intestine, increasing the number of intestinal bacteria , serve to maintain homeostasis human intestinal flora, boosting the body to resist force.
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