Definition of Lacti. Meaning of Lacti. Synonyms of Lacti

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Definition of Lacti

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Bacterium lacticum or lactis
Lactic 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 lactis
Zymogenic 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.
Galactia
Milk 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.
Galactic
Galactic 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 circle
Galactic 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 poles
Galactic 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.
Galactin
Galactin 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.
Lactic
Lactic 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 acid
Lactic 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 ferment
Lactic 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
Lactic 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.
Lactim
Lactim 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.
Lactin
Lactin Lac"tin, n. [L. lac, lactis, milk: cf. F. lactine. Cf. Galactin.] (Physiol. Chem.) See Lactose.
lactin
Lactose 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.
Paralactic
Paralactic 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...
- Chryseobacterium lactis is a Gram-negative bacteria from the genus Chryseobacterium. LPSN lpsn.dsmz.de UniProt Stephen, Dr. Berger (2015). GIDEON Guide...
- 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...
- 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...
- In business and project management, a responsibility ****ignment matrix (RAM), also known as RACI matrix (/ˈreɪsi/; responsible, accountable, consulted...