| Calcium lactate | |
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| IUPAC name | calcium 2-hydroxypropanoate |
| Other names | calcium lactate 5-hydrate, calcium lactate, 2-hydroxypropanoic acid calcium salt pentahydrate |
| Identifiers | |
| CAS number | [814-80-2] |
| PubChem | |
| SMILES | CC(C(=O)[O-])O. IUPAC Nomenclature is a system of naming Chemical compounds and of describing the science of Chemistry in general CAS registry numbers are unique numerical identifiers for Chemical compounds Polymers biological sequences mixtures and Alloys They are also referred to PubChem is a Database of chemical Molecules The system is maintained by the National Center for Biotechnology Information (NCBI a component CC(C(=O)[O-])O. [Ca+2] |
| Properties | |
| Molecular formula | C6H10CaO6 |
| Molar mass | 218. A chemical formula is a way of expressing information about the Atoms that constitute a particular Chemical compound, and how the relationship between those atoms changes Molar mass, symbol M, is the Mass of one mole of a substance ( Chemical element or Chemical compound) 218 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Calcium lactate is a white crystalline salt made by the action of lactic acid on calcium carbonate. In Chemistry, the standard state of a material is its state at 1 bar (100 Kilopascals exactly Salt is a Dietary mineral composed primarily of Sodium chloride that is essential for Animal life but toxic to most land plants Lactic acid ( IUPAC Systematic name: 2-hydroxypropanoic acid) also known as milk acid, is a Chemical compound that plays a role Calcium carbonate is a Chemical compound with the Chemical formula Ca[[Carbon C]] O 3 It is used in foods (as a baking powder) and given medicinally. Baking powder is a dry chemical Leavening agent used in cooking mainly baking Its E number is E327. E numbers are number codes for Food additives and are usually found on Food labels throughout the European Union.
Calcium lactate is often found in aged cheeses. Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Small crystals of it precipitate out when lactic acid is converted into a less soluble form by the bacteria active during the ripening process.
In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. An antacid is any substance generally a base or Basic salt, which counteracts stomach acidity. In Medicine, hypocalcaemia is the presence of low serum Calcium levels in the Blood, usually taken as less than 2 Calcium lactate can be absorbed at various pHs and does not need to be taken with food for absorption for these reasons. pH is the measure of the acidity or alkalinity of a Solution.
Calcium lactate is added to sugar-free foods to prevent tooth decay. Dental caries is a disease that damages Tooth structures resulting in what is commonly called tooth decay or cavities which are holes in the teeth When added to chewing gum containing xylitol, it increases the remineralization of tooth enamel. For songs called "Chewing Gum" see Chewing Gum (song Chewing gum is a type of Confectionery traditionally made of Chicle Xylitol (from Greek ξύλον - xyl, "wood" + suffix - itol, used to denote sugar alcohols is an Organic compound with the formula (CHOH3(CH2OH2 In Biogeochemistry, remineralisation refers to the transformation of Organic molecules to Inorganic forms typically mediated by biological activity Tooth enamel is the hardest and most highly mineralized substance of the body and with Dentin, Cementum, and dental pulp is one of the four major [1] It is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose. Cantaloupe (also cantaloup) refers to two varieties of Muskmelon ( Cucumis melo), which is a Species in the family Cucurbitaceae (a Calcium chloride (CaCl2 is an ionic compound of Calcium and Chlorine. [2]
References
- ^ Sudaa, R. ; T. Suzukia, R. Takiguchib, K. Egawab, T. Sanob, K. Hasegawa (2006). "The Effect of Adding Calcium Lactate to Xylitol Chewing Gum on remineralization of Enamel Lesions". Caries Research 40 (1): 43–46. doi:. A digital object identifier ( DOI) is a permanent identifier given to an Electronic document.
- ^ Luna-Guzman, Irene; Diane M. Barrett (2000). "Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes". Postharvest Biology and Technology 19: 16–72. doi:. A digital object identifier ( DOI) is a permanent identifier given to an Electronic document.
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