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- Lactic Acidosis: Symptoms, Causes, Treatment What It Is
Lactic acidosis occurs when lactate builds up in your blood and your pH levels become too acidic It can be mild and transient, or severe and life-threatening
- Lactic Acid Blood Test: High vs. Low Levels, Normal Range - WebMD
Lactic acid is perfectly safe at low levels, but it can cause major problems when it builds up If your doctor suspects that this is the case, you’ll probably have a lactic acid blood test
- Lactic acid - Wikipedia
Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries
- Lactic Acid: What Is It, What Increases It, and More | Osmosis
What does lactic acid do? Lactic acid is an important molecule in cellular respiration, glucose production, regulation of inflammation, and molecular signaling Under anaerobic conditions, glucose (and more specifically, pyruvate) is converted into lactic acid in order to produce energy for the cells
- Lactic Acidosis: Symptoms, Causes, Treatment More - Healthline
Lactic acidosis occurs when a person’s body either produces too much lactate, or underuses lactate Lactic acidosis can be caused by conditions such as heart disease, HIV, cancer, and more
- Understanding Lactic Acid Levels: Tests, Causes, and Symptoms
Learn about lactic acid levels, their role in health, and what high or low levels mean Discover causes, symptoms, and treatment options for lactic acidosis today
- Lactic Acid: Function, Build-Up, When to See a Healthcare Provider
Lactic acid is a substance made up of lactate and hydrogen ions It is a byproduct of glycolysis, a metabolic process the body uses during intense physical exercise to produce energy
- Lactic acid | Fermentation, Metabolism, Energy | Britannica
lactic acid, an organic compound belonging to the family of carboxylic acids, present in certain plant juices, in the blood and muscles of animals, and in the soil It is the commonest acidic constituent of fermented milk products such as sour milk, cheese, and buttermilk
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