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.
2014年3月5日星期三
Supplemental calcium lactate methods
As long as the normal eating, get calcium from natural foods, calcium is the most recommended way , this is because the calcium in natural foods most easily absorbed by the human body . JINDAN Sodium lactate and the highest calcium content ; followed with the bones of fish and shrimp eat ; again is nuts , and vegetables also contain a certain amount of calcium. Here in particular to say about vegetables, vegetables, a lot of people think there are only some unrelated dietary fiber and vitamins, and bone health , in fact , not only vegetables contain a lot of potassium , magnesium, can help maintain the acid-base balance , reduce the loss of calcium , and vegetable itself JINDAN calcium lactate a lot of calcium . Green leafy vegetables are mostly moderate source of calcium , such as small rape, cabbage, kale , celery , etc., are not to be ignored calcium vegetables.
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