Plus, all that lactic acid helps give your yogurt its characteristic tangy flavor.

而且使得奶吃起来有标志性浓郁口感。

Its lactic acids caused proteins to coagulate, binding into soft clumps.

会让蛋白质凝固，形成软软块状物。

When they say “ah, the lactic acid! ”

“啊，！”

Some bacteria ferment sucrose, and that produces lactic acid as a byproduct.

有一些细菌可以发酵蔗糖，并有副产物产生。

Hypothetically, sodium bicarbonate supplementation can also buffer lactic acid, thus improve physical endurance.

假设地说，补充碳氢钠可以缓冲，从而提高身体耐力。

They are made of poly lactic acid known as PLA from corn starches.

它们是由玉米淀粉中提取出聚(PLA)制成。

One thing that helps your body dispose of that lactic acid?

有没有方法可以帮助身体排出？

You also sweat, releasing those appetizing chemicals, primarily lactic acid, that invites the mosquito's attention.

也会流汗，释出那些令蚊子开胃化学物质 ——主要是，招来蚊子注意。

When you run the 400, there's like a buildup of lactic acid in your legs.

当跑 400 米，上有堆积。

As they consume it, the bacteria generate byproducts in the form of acids, such as lactic acid.

用糖组成分子结构 并当作能量来源，当微生物耗糖分时，细菌产生性副产物。

Bacteria can eat the lactose sugars in the milk and produce lactic acid through a process called fermentation.

嗜热菌会吞噬糖并产生，这个过程叫做发酵。

Those who have higher natural levels of certain chemicals in their skin, particularly lactic acid, also seem to be more attractive.

那些皮肤天生含有较多特定化学物质人 ——尤其是 —— 也特别吸引蚊子。

At this point, you're also causing significant damage to tooth enamel as the bacteria break down sugar to produce lactic acid.

由此，当细菌分解糖产生时，牙釉质也会受到重大损害。

And the byproduct of that is lactic acid.

而其中副产品就是。

Because, despite what you probably were taught in high school, lactic acid does not make your muscles hurt when you exercise.

因为，不管高中老师怎么说，其实并不会让在运动时产生肌肉痛。

It gives off that lactic flavor, that lactic acid.

它散发出那种味，那种。

Mosquitoes find their blood-meals using chemical compounds that we and other organisms give off, like carbon dioxide, ammonia, lactic acid, and octenol.

在寻找食物时，蚊子会利用我们和其他生物释放化合物，如二氧化碳、氨、和辛烯醇。

It can absorb the lactic acid as well as release a bicarbonate to neutralize that acid.

它可以吸收并释放碳氢盐来中和。

After one month of storage, a strain of bacteria, Propionibacterium shermanii, consumes lactic acid and releases carbon dioxide.

储存一个月后，一种名为谢氏丙杆菌细菌会耗并释放二氧化碳。

These bacteria break down sugars into chemicals like lactic acid and acetic acid, giving sourdough its signature tartness.

这些细菌将糖分解成和乙等化学物质，使面团具有标志性味。