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25日星期日
microbial strains prolactin sodium
Sodium prolactin addition to the general microbial strains arising from the relevant enzyme, but it also has some special enzymes, precisely because of these enzymes, it gives it an important physiological functions.Ethyl lactate feed meal, wheat bran and other agricultural products in the phytate content is high, the use of calcium and mineral elements affected, and in the physiological effects of lactic acid by catalytic hydrolysis and other reactions secretion of L-lactic acid, It can synthesize L-calcium lactate, and promote the absorption of calcium farmed animals. In aquaculture water, adding ferrous lactate bacteria not only help improve feed digestibility, but also reduced the excretion of ammonia nitrogen concentration, reducing the waste of indigestible material, improving the rearing environment, reducing pollution .
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