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

而且酸使得酸奶吃起来有标志性的浓郁口感。

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

酸会让蛋白质凝固，形成软软的块状物。

When they say “ah, the lactic acid! ”

“啊，酸！”

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

有一些细菌发酵蔗糖，并有副产物酸产生。

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

假设地说，补充碳酸氢钠缓冲酸，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的聚酸(PLA)制成的。

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

有没有方法帮助身体排出酸？

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

你也会流汗，释出那些令蚊子开胃的化学物质 ——主要是酸，招来蚊子的注意。

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

当你跑 400 米，你的腿上有酸堆积。

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 并当作能量的来源，当微生物消耗糖分时，细菌产生酸性的副产物。

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酸，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的人 ——尤其是酸 —— 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，当细菌分解糖产生酸时，牙釉质也会受到重大损害。

And the byproduct of that is lactic acid.

而其中的副产品就是酸。

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，其实酸并不会让你在运动时产生肌肉酸痛。

It gives off that lactic flavor, that lactic acid.

它散发出那种酸味，那种酸。

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的化合物，如二氧化碳、氨、酸和辛烯醇。

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

它吸收酸并释放碳酸氢盐来中和酸。

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

储存一个月后，一种名为谢氏丙酸杆菌的细菌会消耗酸并释放二氧化碳。

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酸和乙酸等化学物质，使酸面团具有标志性的酸味。