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27日星期二
Milk is good nutrition
Milk is good nutrition, but their nutritional value is far compared with human milk because human milk contains a series of great benefit to health nutrients: a class of ingredients such as Calcium lactate can improve gastrointestinal flora increase the beneficial bacteria, calcium lactate bacteria, the harmful bacteria to a minimum; another to regulate the immune system, enhance immunity, such as lactoferrin and so on. Second, more and buffered lactic acid have shown that many constituents of human milk can promote the development of the human central nervous system, the brain development of great help. The two human milk feature is not available in the basic milk.
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