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
Neutral Milk ultrafine calcium supplements
Researchers decisively cut ionized calcium, molecular calcium, protein and calcium calcium preparations at home and abroad research focus and priorities Calcium lactate special molecules of calcium as the main raw materials developed ultrafine calcium calcium nutrition enhancer. This molecule is neutral type calcium source itself, and after the ultra fine processing, in the human body absorption rate than higher calcium preparation.
Neutral Milk ultrafine calcium supplements, and how to solve their suspension, stability problems of it? In fact, half of the answer has already told you, because it is ultra calcium! As molecular AMD texture, making it easier to suspension under neutral conditions, stable, magnessium lactate in water, but more scattered. The answer lies in the other half (such as milk-B, milk-C, milk-D, milk-E, milk-F, milk-H, milk-I) solution, can be uniform and stable suspension, non-hierarchical, non- precipitation, flocculation does not cause milk and milk can be more neutral whitening.
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