No result for Lacti. Showing similar results...
Bacterium lacticum or lactisLactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See
Lacteal, and cf. Galactic.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey;
as, lactic acid; lactic fermentation, etc.
Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
soluble in water, with an intensely sour taste and strong
acid reaction. There are at least three isomeric
modifications all having the formula C3H6O3. Sarcolactic
or paralactic acid occurs chiefly in dead muscle tissue,
while ordinary lactic acid results from fermentation. The
two acids are alike in having the same constitution
(expressed by the name ethylidene lactic acid), but the
latter is optically inactive, while sarcolactic acid
rotates the plane of polarization to the right. The third
acid, ethylene lactic acid, accompanies sarcolactic acid
in the juice of flesh, and is optically inactive.
Lactic ferment, an organized ferment (Bacterium lacticum
or lactis), which produces lactic fermentation,
decomposing the sugar of milk into carbonic and lactic
acids, the latter, of which renders the milk sour, and
precipitates the casein, thus giving rise to the so-called
spontaneous coagulation of milk.
Lactic fermentation. See under Fermentation. Bacterium lactisZymogenic ym`o*gen"ic, a. (Biol.)
(a) Pertaining to, or formed by, a zymogene.
(b) Capable of producing a definite zymogen or ferment.
Zymogenic organism (Biol.), a micro["o]rganism, such as the
yeast plant of the Bacterium lactis, which sets up
certain fermentative processes by which definite chemical
products are formed; -- distinguished from a pathogenic
organism. Cf. Micrococcus. Bacterium lactis 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) = C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction. Catallactics
Catallactics Cat`al*lac"tics
. [Gr. ? to exchange; kata`
wholly + ? to change.]
The science of exchanges, a branch of political economy.
GalactiaMilk Milk, n. [AS. meoluc, meoloc, meolc, milc; akin to
OFries. meloc, D. melk, G. milch, OHG. miluh, Icel. mj?ok,
Sw. mj["o]lk, Dan. melk, Goth. miluks, G. melken to milk,
OHG. melchan, Lith. milszti, L. mulgere, Gr. ?. ????. Cf.
Milch, Emulsion, Milt soft roe of fishes.]
1. (Physiol.) A white fluid secreted by the mammary glands of
female mammals for the nourishment of their young,
consisting of minute globules of fat suspended in a
solution of casein, albumin, milk sugar, and inorganic
salts. ``White as morne milk.' --Chaucer.
2. (Bot.) A kind of juice or sap, usually white in color,
found in certain plants; latex. See Latex.
3. An emulsion made by bruising seeds; as, the milk of
almonds, produced by pounding almonds with sugar and
water.
4. (Zo["o]l.) The ripe, undischarged spat of an oyster.
Condensed milk. See under Condense, v. t.
Milk crust (Med.), vesicular eczema occurring on the face
and scalp of nursing infants. See Eczema.
Milk fever.
(a) (Med.) A fever which accompanies or precedes the first
lactation. It is usually transitory.
(b) (Vet. Surg.) A form puerperal peritonitis in cattle;
also, a variety of meningitis occurring in cows after
calving.
Milk glass, glass having a milky appearance.
Milk knot (Med.), a hard lump forming in the breast of a
nursing woman, due to obstruction to the flow of milk and
congestion of the mammary glands.
Milk leg (Med.), a swollen condition of the leg, usually in
puerperal women, caused by an inflammation of veins, and
characterized by a white appearance occasioned by an
accumulation of serum and sometimes of pus in the cellular
tissue.
Milk meats, food made from milk, as butter and cheese.
[Obs.] --Bailey.
Milk mirror. Same as Escutcheon, 2.
Milk molar (Anat.), one of the deciduous molar teeth which
are shed and replaced by the premolars.
Milk of lime (Chem.), a watery emulsion of calcium hydrate,
produced by macerating quicklime in water.
Milk parsley (Bot.), an umbelliferous plant (Peucedanum
palustre) of Europe and Asia, having a milky juice.
Milk pea (Bot.), a genus (Galactia) of leguminous and,
usually, twining plants.
Milk sickness (Med.), a peculiar malignant disease,
occurring in some parts of the Western United States, and
affecting certain kinds of farm stock (esp. cows), and
persons who make use of the meat or dairy products of
infected cattle. Its chief symptoms in man are
uncontrollable vomiting, obstinate constipation, pain, and
muscular tremors. Its origin in cattle has been variously
ascribed to the presence of certain plants in their food,
and to polluted drinking water.
Milk snake (Zo["o]l.), a harmless American snake
(Ophibolus triangulus, or O. eximius). It is variously
marked with white, gray, and red. Called also milk
adder, chicken snake, house snake, etc.
Milk sugar. (Physiol. Chem.) See Lactose, and Sugar of
milk (below).
Milk thistle (Bot.), an esculent European thistle (Silybum
marianum), having the veins of its leaves of a milky
whiteness.
Milk thrush. (Med.) See Thrush.
Milk tooth (Anat.), one of the temporary first set of teeth
in young mammals; in man there are twenty.
Milk tree (Bot.), a tree yielding a milky juice, as the cow
tree of South America (Brosimum Galactodendron), and the
Euphorbia balsamifera of the Canaries, the milk of both
of which is wholesome food.
Milk vessel (Bot.), a special cell in the inner bark of a
plant, or a series of cells, in which the milky juice is
contained. See Latex.
Rock milk. See Agaric mineral, under Agaric.
Sugar of milk. The sugar characteristic of milk; a hard
white crystalline slightly sweet substance obtained by
evaporation of the whey of milk. It is used in pellets and
powder as a vehicle for homeopathic medicines, and as an
article of diet. See Lactose. GalacticGalactic Ga*lac"tic, a. [Gr. ? milky, fr. ?, ?, milk. See
Galaxy, and cf. Lactic.]
1. Of or pertaining to milk; got from milk; as, galactic
acid.
2. Of or pertaining to the galaxy or Milky Way.
Galactic circle (Astron.), the great circle of the heavens,
to which the course of the galaxy most nearly conforms.
--Herschel.
Galactic poles, the poles of the galactic circle. Galactic circleGalactic Ga*lac"tic, a. [Gr. ? milky, fr. ?, ?, milk. See
Galaxy, and cf. Lactic.]
1. Of or pertaining to milk; got from milk; as, galactic
acid.
2. Of or pertaining to the galaxy or Milky Way.
Galactic circle (Astron.), the great circle of the heavens,
to which the course of the galaxy most nearly conforms.
--Herschel.
Galactic poles, the poles of the galactic circle. Galactic polesGalactic Ga*lac"tic, a. [Gr. ? milky, fr. ?, ?, milk. See
Galaxy, and cf. Lactic.]
1. Of or pertaining to milk; got from milk; as, galactic
acid.
2. Of or pertaining to the galaxy or Milky Way.
Galactic circle (Astron.), the great circle of the heavens,
to which the course of the galaxy most nearly conforms.
--Herschel.
Galactic poles, the poles of the galactic circle. GalactinGalactin Ga*lac"tin, n. [Gr. ?, ?, milk. Cf. Lactin.]
(Chem.)
(a) An amorphous, gelatinous substance containing
nitrogen, found in milk and other animal fluids. It
resembles peptone, and is variously regarded as a
coagulating or emulsifying agent.
(b) A white waxy substance found in the sap of the South
American cow tree (Galactodendron).
(c) An amorphous, gummy carbohydrate resembling gelose,
found in the seeds of leguminous plants, and yielding
on decomposition several sugars, including galactose. LacticLactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See
Lacteal, and cf. Galactic.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey;
as, lactic acid; lactic fermentation, etc.
Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
soluble in water, with an intensely sour taste and strong
acid reaction. There are at least three isomeric
modifications all having the formula C3H6O3. Sarcolactic
or paralactic acid occurs chiefly in dead muscle tissue,
while ordinary lactic acid results from fermentation. The
two acids are alike in having the same constitution
(expressed by the name ethylidene lactic acid), but the
latter is optically inactive, while sarcolactic acid
rotates the plane of polarization to the right. The third
acid, ethylene lactic acid, accompanies sarcolactic acid
in the juice of flesh, and is optically inactive.
Lactic ferment, an organized ferment (Bacterium lacticum
or lactis), which produces lactic fermentation,
decomposing the sugar of milk into carbonic and lactic
acids, the latter, of which renders the milk sour, and
precipitates the casein, thus giving rise to the so-called
spontaneous coagulation of milk.
Lactic fermentation. See under Fermentation. Lactic acidLactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See
Lacteal, and cf. Galactic.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey;
as, lactic acid; lactic fermentation, etc.
Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
soluble in water, with an intensely sour taste and strong
acid reaction. There are at least three isomeric
modifications all having the formula C3H6O3. Sarcolactic
or paralactic acid occurs chiefly in dead muscle tissue,
while ordinary lactic acid results from fermentation. The
two acids are alike in having the same constitution
(expressed by the name ethylidene lactic acid), but the
latter is optically inactive, while sarcolactic acid
rotates the plane of polarization to the right. The third
acid, ethylene lactic acid, accompanies sarcolactic acid
in the juice of flesh, and is optically inactive.
Lactic ferment, an organized ferment (Bacterium lacticum
or lactis), which produces lactic fermentation,
decomposing the sugar of milk into carbonic and lactic
acids, the latter, of which renders the milk sour, and
precipitates the casein, thus giving rise to the so-called
spontaneous coagulation of milk.
Lactic fermentation. See under Fermentation. Lactic fermentLactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See
Lacteal, and cf. Galactic.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey;
as, lactic acid; lactic fermentation, etc.
Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
soluble in water, with an intensely sour taste and strong
acid reaction. There are at least three isomeric
modifications all having the formula C3H6O3. Sarcolactic
or paralactic acid occurs chiefly in dead muscle tissue,
while ordinary lactic acid results from fermentation. The
two acids are alike in having the same constitution
(expressed by the name ethylidene lactic acid), but the
latter is optically inactive, while sarcolactic acid
rotates the plane of polarization to the right. The third
acid, ethylene lactic acid, accompanies sarcolactic acid
in the juice of flesh, and is optically inactive.
Lactic ferment, an organized ferment (Bacterium lacticum
or lactis), which produces lactic fermentation,
decomposing the sugar of milk into carbonic and lactic
acids, the latter, of which renders the milk sour, and
precipitates the casein, thus giving rise to the so-called
spontaneous coagulation of milk.
Lactic fermentation. See under Fermentation. Lactic fermentationLactic Lac"tic, a. [L. lac, lactis, milk: cf. F. lactique. See
Lacteal, and cf. Galactic.] (Physiol. Chem.)
Of or pertaining to milk; procured from sour milk or whey;
as, lactic acid; lactic fermentation, etc.
Lactic acid (Physiol. Chem.), a sirupy, colorless fluid,
soluble in water, with an intensely sour taste and strong
acid reaction. There are at least three isomeric
modifications all having the formula C3H6O3. Sarcolactic
or paralactic acid occurs chiefly in dead muscle tissue,
while ordinary lactic acid results from fermentation. The
two acids are alike in having the same constitution
(expressed by the name ethylidene lactic acid), but the
latter is optically inactive, while sarcolactic acid
rotates the plane of polarization to the right. The third
acid, ethylene lactic acid, accompanies sarcolactic acid
in the juice of flesh, and is optically inactive.
Lactic ferment, an organized ferment (Bacterium lacticum
or lactis), which produces lactic fermentation,
decomposing the sugar of milk into carbonic and lactic
acids, the latter, of which renders the milk sour, and
precipitates the casein, thus giving rise to the so-called
spontaneous coagulation of milk.
Lactic fermentation. See under Fermentation. Lactic fermentation 2. A state of agitation or excitement, as of the intellect or
the feelings.
It puts the soul to fermentation and activity.
--Jer. Taylor.
A univesal fermentation of human thought and faith.
--C. Kingsley.
Acetous, or Acetic, fermentation, a form of oxidation in
which alcohol is converted into vinegar or acetic acid by
the agency of a specific fungus or ferment (Mycoderma
aceti). The process involves two distinct reactions, in
which the oxygen of the air is essential. An intermediate
product, aldehyde, is formed in the first process. 1.
C2H6O + O = H2O + C2H4O
Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2
Note: Aldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See Lactic
fermentation.
Fermentation by an unorganized ferment or enzyme.
Fermentations of this class are purely chemical reactions,
in which the ferment acts as a simple catalytic agent. Of
this nature are the decomposition or inversion of cane
sugar into levulose and dextrose by boiling with dilute
acids, the conversion of starch into dextrin and sugar by
similar treatment, the conversion of starch into like
products by the action of diastase of malt or ptyalin of
saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O =
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) = C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction. Lactide
Lactide Lac"tide, n. [Lactic + anhydride.] (Chem.)
A white, crystalline substance, obtained from also, by
extension, any similar substance.
Lactiferous
Lactiferous Lac*tif"er*ous, a. [l. lac, lactis, milk +
-ferous: cf. F. lactif[`e]re.]
Bearing or containing milk or a milky fluid; as, the
lactiferous vessels, cells, or tissue of various vascular
plants.
Lactific
Lactific Lac*tif"ic, Lactifical Lac*tif"ic*al, a. [L. lac,
lactis, milk + facere to make.]
Producing or yielding milk.
Lactifical
Lactific Lac*tif"ic, Lactifical Lac*tif"ic*al, a. [L. lac,
lactis, milk + facere to make.]
Producing or yielding milk.
Lactifuge
Lactifuge Lac"ti*fuge, n. [L. lac, lactis, milk + fugare to
expel.] (Med.)
A medicine to check the secretion of milk, or to dispel a
supposed accumulation of milk in any part of the body.
LactimLactim Lac"tim, n. [Lactic + imido.] (Chem.)
One of a series of anhydrides resembling the lactams, but of
an imido type; as, isatine is a lactim. Cf. Lactam. Lactimide
Lactimide Lac*tim"ide, n. [Lactic + imide.] (Chem.)
A white, crystalline substance obtained as an anhydride of
alanine, and regarded as an imido derivative of lactic acid.
LactinLactin Lac"tin, n. [L. lac, lactis, milk: cf. F. lactine. Cf.
Galactin.] (Physiol. Chem.)
See Lactose. lactinLactose Lac"tose`, n.
1. (Physiol. Chem.) Sugar of milk or milk sugar; a
crystalline sugar present in milk, and separable from the
whey by evaporation and crystallization. It has a slightly
sweet taste, is dextrorotary, and is much less soluble in
water than either cane sugar or glucose. Formerly called
lactin.
2. (Chem.) See Galactose. ParalacticParalactic Par`a*lac"tic, a. [Pref. para- + lactic.] (Physiol.
Chem.)
Designating an acid called paralactic acid. See Lactic
acid, under Lactic. Parallactic
Parallactic Par`al*lac"tic, Parallactical Par`al*lac"tic*al,
a. [Cf. F. parallactique.]
Of or pertaining to a parallax.
Parallactical
Parallactic Par`al*lac"tic, Parallactical Par`al*lac"tic*al,
a. [Cf. F. parallactique.]
Of or pertaining to a parallax.
Prophylactic
Prophylactic Proph`y*lac"tic, n. [Cf. F. prophylactique.]
(Med.)
A medicine which preserves or defends against disease; a
preventive.
Prophylactic
Prophylactic Proph`y*lac"tic, Prophylactical
Proph`y*lac"tic*al, a. [Gr. ?, fr. ? to guard against; ?
before + ? to guard: cf. F. prophylactique.] (Med.)
Defending or preserving from disease; preventive. --Coxe.
Prophylactical
Prophylactic Proph`y*lac"tic, Prophylactical
Proph`y*lac"tic*al, a. [Gr. ?, fr. ? to guard against; ?
before + ? to guard: cf. F. prophylactique.] (Med.)
Defending or preserving from disease; preventive. --Coxe.
Saccholactic
Saccholactic Sac`cho*lac"tic, a. [L. saccharon sugar + lac,
lactis, milk.] (Chem.)
Of, pertaining to, or designating, an acid now called mucic
acid; saccholic. [Obs.]
Meaning of Lacti from wikipedia
-
Lactococcus lactis is a gram-positive
bacterium used
extensively in the
production of
buttermilk and cheese, but has also
become famous as the
first genetically...
-
Leuconostoc lactis is a
species of
lactic acid
bacteria that
performs fermentation in
acidic conditions, like
those found in
dairy products such as cheese...
-
Kluyveromyces lactis (formerly
Saccharomyces lactis) is a
yeast which has the
ability to ****imilate
lactose and
convert it into
lactic acid. K.
lactis and other...
- mammals,
including humans.
Bifidobacterium animalis and
Bifidobacterium lactis were
previously described as two
distinct species. Presently, both are considered...
-
Chlamydastis lactis is a moth in the
family Depressariidae. It was
described by
August Busck in 1911. It is
found in the
Guianas and Brazil. The wingspan...
-
Chryseobacterium lactis is a Gram-negative
bacteria from the
genus Chryseobacterium. LPSN lpsn.dsmz.de
UniProt Stephen, Dr.
Berger (2015).
GIDEON Guide...
-
Camelimonas lactis is a Gram-negative, rod-shaped and non-spore-forming
bacteria from the
genus of
Camelimonas which has been
isolated from
camel milk...
-
Sphingobacterium lactis is a Gram-negative and rod-shaped
bacterium from the
genus of
Sphingobacterium which has been
isolated from raw milk in Bavaria...
-
Double Helix. Weiss, N; Schillinger, U; Kandler, O (1983). "Lactobacillus
lactis,
Lactobacillus leichmannii and
Lactobacillus bulgaricus,
Subjective Synonyms...
-
makes up
around 2–8% of milk (by m****). The name
comes from lact (gen.
lactis), the
Latin word for milk, plus the
suffix -ose used to name sugars. The...
