Quotes & Sayings About Lactic Acid

I propose to provide proof ... that just as always an alcoholic ferment, the yeast of beer, is found where sugar is converted into alcohol and carbonic acid, so always a special ferment, a lactic yeast, is found where sugar is transformed into lactic acid. And, furthermore, when any plastic nitrogenated substance is able to transform sugar into that acid, the reason is that it is a suitable nutrient for the growth of the [lactic] ferment. — Louis Pasteur

In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide. — Hans Adolf Krebs

The great edifice of variety and choice that is an American supermarket turns out to rest on a remarkably narrow biological foundation comprised of a tiny group of plants that is dominated by a single species: Zea mays, a giant tropical grass most Americans know as corn ...
Read the ingredients on the label of any processed food and, provided you know the chemical name it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn ... There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well ...
And us? — Michael Pollan

You can't reduce lactic acid, but you can increase your tolerance to it. I do this through running or cycling, but it's a good idea to match your training bout to the type of dance you do. — Deborah Bull

If you are exercising to that point it is not doing you any good in terms of fitness, as it is all lactic acid and you can get injured but I think coaches were seeing how far you'd go for the team. — Colin Kazim-Richards

You're pulling 4-5G for a lot of the corners around the lap. We build up lactic acid because there are a lot of vibrations in the car, and you have to have strong legs to hit the brake pedal. We need to be fit to do every lap at 100%. — Jenson Button

Theoretically, pickling can be accomplished without salt, but the carbohydrates and proteins in the vegetables tend to putrefy too quickly to be saved by the emerging lactic acid. Without salt, yeast forms, and the fermentation process leads to alcohol rather than pickles. — Mark Kurlansky

1. Increases muscle mass 2. Decreases muscle damage 3. Accelerates repair and recovery 4. Replenishes glycogen stores in the muscle 5. Increases Nitric Oxide (NO) synthesis thereby increasing blood flow 6. Increases fat oxidation, burning more fat 7. Increases protein synthesis 8. Increases removal of waste products such as lactic acid 9. Replenishes energy stores such as creatine phosphate — Warren Willey

The window of X Factor opportunity opens up in the closing seconds of a race-you might be sprinting at the time or just hanging one, trying to get across the finish line. With a supreme act of will, you can prolong your effort, essentially fighting off the inevitable lactic acid shutdown. You'll have little time for contemplating the options: either wholeheartedly go for it, or back off. You must train your X Factor to unequivocally respond the way you want-go for it. Once the window is closed, it's closed forever. — Brad Alan Lewis

I discovered when I went all out, when I put 100 percent of my energy into some intense, impossible task - when my heart was jack-hammering, when lactic acid was sizzling through my muscles - that's when I felt good, normal, balanced. — Daniel Coyle

As is known, the sugar molecule as it passes through lactic acid can easily be split by purely chemical means. — Eduard Buchner