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– Two of the most common applications of lactic acid<\/strong> fermentation are in the production of yogurt and sauerkraut.\n<\/p>\n <\/p>\n – Both independently described the chemical structure of the lactic acid<\/strong> molecule.\n<\/p>\n <\/p>\n – With a difference of some years, each of them described the chemical structure of the lactic acid<\/strong> molecule as we know it today.\n<\/p>\n <\/p>\n – The blend of fatty acids in mammalian skin, together with lactic acid<\/strong> and pyruvic acid, are distinctive.\n<\/p>\n <\/p>\n – These bacteria produce lactic acid<\/strong> in the milk culture, decreasing its pH and causing it to congeal.\n<\/p>\n <\/p>\n – The lactose in the milk becomes lactic acid<\/strong> when it is fermented.\n<\/p>\n – They produce inactive lactic acid<\/strong> and are used mainly for making fermented vegetables, mashes, beer, and wort.\n<\/p>\n <\/p>\n – Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid<\/strong> and minerals.\n<\/p>\n <\/p>\n – Per chance and with the badly equipped laboratory he had at that time, he discovered that in this distillery, two fermentations were taking place, a lactic acid<\/strong> one and an alcoholic one, both induced by microorganisms.\n<\/p>\n <\/p>\n – During lactic acid<\/strong><\/strong> fermentation, the number of lactic acid<\/strong><\/strong> bacteria increase.\n<\/p>\n <\/p>\n – Otto Fritz Meyerhof was a GermanyGerman doctor and chemical changes in lactic acid<\/strong> in muscles.\n<\/p>\n <\/p>\n – It can also be used to make the amino acid alanine and can be converted into ethanol or lactic acid<\/strong> by fermentation.\n<\/p>\n <\/p>\n – This is an important function because lactic acid<\/strong> builds up in muscle tissue.\n<\/p>\n <\/p>\n![\"Example](\"https:\/\/englishteststore.net\/blog\/wp-content\/uploads\/2021\/09\/Example-uses-in-sentence-of-Lactic-acid.jpg\" "\\"Example")
Example sentences of “Lactic acid”:<\/h2>\n
- They produce inactive lactic acid<\/strong> and are used mainly for making fermented vegetables, mashes, beer, and wort.\r\n
- Rivella is a soft drink from Switzerland, created by Robert Barth in 1952, which is produced from milk whey, and therefore includes ingredients such as lactose, lactic acid<\/strong> and minerals.\r\n
- Per chance and with the badly equipped laboratory he had at that time, he discovered that in this distillery, two fermentations were taking place, a lactic acid<\/strong> one and an alcoholic one, both induced by microorganisms.\r\n
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