Lactic acid in the context of "Lactide"

Polylactic acid, also known as poly(lactic acid) or polylactide (PLA), is a plastic material. As a thermoplastic polyester (or polyhydroxyalkanoate) it has the backbone formula (C
₃H
₄O
₂)
_n or [–C(CH
₃)HC(=O)O–]
_n. PLA is formally obtained by condensation of lactic acid C(CH
₃)(OH)HCOOH with loss of water (hence its name). It can also be prepared by ring-opening polymerization of lactide [–C(CH
₃)HC(=O)O–]
₂, the cyclic dimer of the basic repeating unit. Often PLA is blended with other polymers. PLA can be biodegradable or long-lasting, depending on the manufacturing process, additives and copolymers.

Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/, from Ottoman Turkish: یوغورت, Turkish: yoğurt; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003).

In chemistry, an enantiomer (/ɪˈnænti.əmər, ɛ-, -oʊ-/ ih-NAN-tee-ə-mər), also known as an optical isomer, antipode, or optical antipode, is one of a pair of molecular entities which are mirror images of each other and non-superposable.

Enantiomer molecules are like right and left hands: one cannot be superposed onto the other without first being converted to its mirror image. It is solely a relationship of chirality and the permanent three-dimensional relationships among molecules or other chemical structures: no amount of re-orientation of a molecule as a whole or conformational change converts one chemical into its enantiomer. Chemical structures with chirality rotate plane-polarized light. A mixture of equal amounts of each enantiomer, a racemic mixture or a racemate, does not rotate light.

Anaerobic exercise is a type of exercise that breaks down glucose in the body without using oxygen; anaerobic means "without oxygen". This type of exercise leads to a buildup of lactic acid.In practical terms, this means that anaerobic exercise is more intense, but shorter in duration than aerobic exercise.

The biochemistry of anaerobic exercise involves a process called glycolysis, in which glucose is converted to adenosine triphosphate (ATP), the primary source of energy for cellular reactions.

Carl Wilhelm Scheele (German: [ˈʃeːlə], Swedish: [ˈɧêːlɛ]; 9 December 1742 – 21 May 1786) was a German-Swedish pharmaceutical chemist.

Scheele discovered oxygen (although Joseph Priestley published his findings first), and identified the elements molybdenum, tungsten, barium, nitrogen, and chlorine, among others. Scheele discovered organic acids tartaric, oxalic, uric, lactic, and citric, as well as hydrofluoric, hydrocyanic, and arsenic acids. He preferred speaking German to Swedish his whole life, as German was commonly spoken among Swedish pharmacists.

Sourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.

A capillary is a small blood vessel, from 5 to 10 micrometres in diameter, and is part of the microcirculation system. Capillaries are microvessels and the smallest blood vessels in the body. They are composed of only the tunica intima (the innermost layer of an artery or vein), consisting of a thin wall of simple squamous endothelial cells. They are the site of the exchange of many substances from the surrounding interstitial fluid, and they convey blood from the smallest branches of the arteries (arterioles) to those of the veins (venules). Other substances which cross capillaries include water, oxygen, carbon dioxide, urea, glucose, uric acid, lactic acid and creatinine. Lymph capillaries connect with larger lymph vessels to drain lymphatic fluid collected in microcirculation.

Catabolism (/kəˈtæbəlɪzəm/) is the set of metabolic pathways that breaks down molecules into smaller units that are either oxidized to release energy or used in other anabolic reactions. Catabolism breaks down large molecules (such as polysaccharides, lipids, nucleic acids, and proteins) into smaller units (such as monosaccharides, fatty acids, nucleotides, and amino acids, respectively). Catabolism is the breaking-down aspect of metabolism, whereas anabolism is the building-up aspect.

Cells use the monomers released from breaking down polymers to either construct new polymer molecules or degrade the monomers further to simple waste products, releasing energy. Cellular wastes include lactic acid, acetic acid, carbon dioxide, ammonia, and urea. The formation of these wastes is usually an oxidation process involving a release of chemical free energy, some of which is lost as heat, but the rest of which is used to drive the synthesis of adenosine triphosphate (ATP). This molecule acts as a way for the cell to transfer the energy released by catabolism to the energy-requiring reactions that make up anabolism.