Re: Re: D, L configuration of sugars and amino acids

[Guest guest]

I was referring to Lactic Acid, and can not find the specific reference. As

I said before, it get so frustrating that everyone has a different opinion.

The below mentions the synthetic form of lactic acid, but refutes the

reference I made before (or maybe I remembered wrong). I will also try to

find the other reference as I would like other's opinions on it.

** Lactic Acid: Syrupy, water-soluble liquid, C3H6O3, produced in muscles as

a result of anaerobic glucose metabolism, and present in sour milk,

molasses, various fruits, and wines. A SYNTHETIC form of the compound is

used in foods and beverages as a flavoring and preservative, in dyeing and

textile printing, and in pharmaceuticals hygroscopic organic acid C 3H 6O 3

that is known in three optically isomeric forms:

a. or D-lactic acid (`de-) = The dextrorotatory form present normally

in blood and muscle tissue as a product of the metabolism of glucose and

glycogen

b. or L-lactic acid (`el-) = The levorotatory form obtained by

biological fermentation of sucrose

c. or DL-lactic acid (`de-`el-) = The racemic form present in food

products and made usually by bacterial fermentation (as of whey or raw

sugar) but also SYNTHETICALLY, and used chiefly in foods and beverages, in

medicine, in tanning and dyeing, and in making esters for use as solvents

and plasticizers.

~~ Chemically, lactic acid occurs as two optical isomers, a dextro and a

levo form; only the levo form takes part in animal metabolism. The lactic

acid of COMMERCE is usually an optically inactive racemic mixture of the two

isomers (D and L).

Kat

http://www.katking.com

----- Original Message -----

From: " darkstardog " <darkstar@...>

< >

Sent: Saturday, September 21, 2002 8:53 AM

Subject: Re: D, L configuration of sugars and amino acids

>

> >

> > What little I have studied on this subject has been focused on

> fermented> foods, and was surprised to read that most commercial

> vinegar is a synthetic> D (because of how and with what they make

> it), which is why it causes many> people to have digestions problems.

> >

> > While naturally occurring lactic acid is the L, which is one factor

> in why it solves many people's digestion problems.

> >

> Are you talking about lactic acid or acetic acid?

> Acetic acid is the one in vinegar - and I don't think it is

> assymetric, Only one form, no D and L mirror images.

>

>