Lactic acid

A by-product of the production of ATP through the glycolytic system (anaerobic glycolosis). Lactic acid can be converted back to glycogen in the liver.

The byproduct of anaerobic metabolism of glucose or glycogen in muscle.

Lactic acid is a chemical byproduct of energy production in cells. The muscles produce lactic acid and lactate during exercise.

A compound formed in the body during anaerobic glycolysis is also produced in milk by the bacterial fermentation of lactose.

A sugar which forms in cells and tissue, and also in sour milk, cheese and yoghurt.

The fermentation product of the lactose of milk, present therefore in curds and buttermilk. It is also an intermediate of body metabolism, and is produced, for example, following muscular work.

Lactic acid also referred to as lactate, is the final product formed in anaerobic glycolysis. It is produced by the addition of hydrogen molecules to pyruvate. During recovery from exercise, the enzyme lactic acid dehydrogenase converts lactate back to pyruvate, producing NADH+ H+. The pyruvate produced can be used to produce glucose via gluconeogenesis.

A monobasic acid, the end product of the metabolism of sugar. Blood levels of lactic acid are elevated in patients with lactic acidosis, diabetes, anemia, and leukemia; following excessive exercise; and in other abnormal conditions.

A compound that forms in body cells as an end product of the metabolism of glucose. Lactic acid levels are normally raised during exercise, and lactic acid can accumulate in the muscles and cause cramps following strenuous exercise. People with severe infections or poisoning sometimes experience severe elevations of lactic acid, which is known as lactic acidosis.

A simple sugar that forms in the cells as the end-product of glucose metabolism in the absence of oxygen. During strenuous exercise pyruvic acid is reduced to lactic acid, which may accumulate in the muscles and cause cramp. Lactic acid (owing to its low pH) is an important food preservative. The lactic acid produced by the fermentation of milk is responsible for the preservation and flavor of cheese, yogurt, and other fermented milk products.

A colourless, syrupy, sour liquid, which is produced by the action of bacteria upon lactose, the sugar found in milk. The growth of this organism and consequent formation of lactic acid cause the souring of milk, and the same change takes place to a limited extent when food is retained in the stomach for a long time.

An organic acid, C3H603, that is formed in muscles during the anaerobic cell respiration that occurs during strenuous exercise. It is also formed during anaerobic muscle activity when glucose cannot be changed to pyruvic acid in glycolysis. It contributes to muscle aches and fatigue.

Chemical formed when muscles must use stored glucose or blood-sugar to produce ATP.

A waste product that sometimes accumulates in muscles after very intense exercise.

By-product of high-intensity anaerobic exercise. Accumulation of lactic acid is associated with muscle fatigue and “burn.”

Lactic acid is a mild acid generated through anaerobic metabolism, the chemical processes that occur when body cells break down glucose without the need for oxygen to produce energy. Muscles produce lactic acid particularly during intense physical activity, and it is one of the elements contributing to the occurrence of muscle cramps.

Lactic acid is additionally generated within bodily tissues when they experience inadequate oxygen due to a compromised blood supply. This circumstance can arise from conditions like a myocardial infarction (heart attack) or shock.

Under normal circumstances, the liver is responsible for clearing lactic acid from the bloodstream. However, if this process is hindered, lactic acid builds up within the body, leading to a condition referred to as lactic acidosis.